Chicken Soup with Charred Cabbage
A comforting soup featuring homemade chicken broth enriched with shiitake mushrooms, tender shredded chicken, and charred cabbage ribbons. The combination of deep broth flavors and slightly crispy cabbage creates a satisfying and warming meal.
Ingredients
- •1 whole cooked chicken carcass
- •8 oz shiitake mushrooms
- •6 cloves garlic
- •1 tsp kosher salt
- •2 Tbsp extra-virgin olive oil
- •1 head green cabbage
- •1 to taste black pepper
- •1 to taste chili oil
Cooking Instructions
- 1.
Bring chicken carcass, shiitake stems, garlic, 1 tsp. salt, and 8 cups water to a boil in a large pot, skimming foam from surface as needed. Cover pot and reduce heat to medium. Simmer 15 minutes. Strain broth through a fine-mesh sieve into a large bowl. Rinse out pot, then pour broth back in.
20 min
- 2.
Meanwhile, heat oil in a large skillet over medium-high. Cook mushroom caps, stirring occasionally, until golden brown and softened, 7-9 minutes. Transfer mushrooms to a plate; season with salt.
9 min
- 3.
Add cabbage to same skillet, press into an even layer, and cook, undisturbed, 2 minutes; season with salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred and tender in some spots and still crisp in others, about 2 minutes.
4 min
- 4.
Add mushrooms, cabbage, and shredded chicken to broth and cook over medium heat just until chicken is warmed through, about 3 minutes. Season soup with salt and pepper. Divide among bowls and drizzle with chili oil if desired.
3 min
