The real star of this dish is the flavorful ginger- and allspice-scented broth. Comforting anytime, it's positively liquid gold for anyone feeling the first tingles of cold season.
Provided by Alison Roman
Categories Soup/Stew Chicken Low Carb Low Fat Kid-Friendly Quick & Easy Low Cal Dinner Lunch Healthy Boil Bon Appétit Quick and Healthy Small Plates
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place chicken, garlic, bay leaves, allspice, and 1 1/2 teaspoon salt in a medium pot. Cover with 6 cups water and bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.
- Strain stock through a fine-mesh sieve into a clean pot; discard solids. Add mushrooms, chile, ginger, vinegar, and soy sauce to stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until broth tastes rich and flavorful, 8-10 minutes. Season with salt and pepper, then add shredded chicken and simmer just until meat is warmed through.
- Divide soup among bowls and serve topped with scallions and cilantro.
- Do Ahead
- Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap up chicken and transfer broth to an airtight container; chill.
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