Spicy Chicken Soup
Ingredients
Servings: 4
- 1 prepared rotisserie chicken
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1/2 cup sliced shiitake mushrooms
- 2 garlic cloves, finely chopped
- 1 1" piece ginger, peeled, chopped
- 2 quarts low-sodium chicken broth
- 1/2 teaspoon cayenne pepper
- 2 cups baby spinach
- Kosher salt, freshly ground pepper
- 2 scallions, thinly sliced
- Lime wedges (for serving)
Preparation
active: 15 min total: 40 min
- Pick meat from chicken, shred, and place in a small bowl (you should have about 4 cups); discard skin and bones. Heat oil in a large saucepan over medium-high heat. Add onion and mushrooms and cook, stirring occasionally, until softened and golden, 8–10 minutes. Add garlic and ginger and cook, stirring often, 2 minutes; season with salt and pepper. Add shredded chicken, broth, and cayenne and bring to a boil. Add spinach and divide soup among bowls. Top with scallions and serve lime wedges alongside for squeezing over.
Comments
Post a Comment