This comforting soup blends the rich, savory depth of shiitake mushrooms with the bright freshness of leafy greens and aromatic ginger. Chicken thighs provide a succulent, meaty texture that holds up well in the simmering broth, while a splash of dry white wine adds a subtle acidity that balances the richness. The dish is quick to prepare, making it an ideal weeknight dinner or a soothing meal for chilly evenings. With its harmonious mix of textures and clean, umami-forward flavors, this soup offers a satisfying yet light dining experience. It&# 226;ÂÂs simple enough for busy nights but elegant enough for guests, relying on quality ingredients to deliver maximum flavor with minimal effort. Serve with crusty bread for a complete, wholesome meal.
Chicken Soup With Greens & Shiitake Mushroo
Description
This comforting soup blends the rich, savory depth of shiitake mushrooms with the bright freshness of leafy greens and aromatic ginger. Chicken thighs provide a succulent, meaty texture that holds up well in the simmering broth, while a splash of dry white wine adds a subtle acidity that balances the richness. The dish is quick to prepare, making it an ideal weeknight dinner or a soothing meal for chilly evenings. With its harmonious mix of textures and clean, umami-forward flavors, this soup offers a satisfying yet light dining experience. It&# 226;ÂÂs simple enough for busy nights but elegant enough for guests, relying on quality ingredients to deliver maximum flavor with minimal effort. Serve with crusty bread for a complete, wholesome meal.Ingredients
Directions
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Remove the skin from the chicken thighs and place them in a large soup pot.
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Add the chicken stock, dry white wine, ginger, and sliced green onions to the pot.
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Bring the mixture to a gentle simmer, skimming off any scum or fat that rises to the surface.
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Simmer for 20-25 minutes, ensuring the liquid does not boil vigorously, until the chicken is cooked through.
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While the chicken simmers, remove the stems from the shiitake mushrooms and add them to the pot to infuse flavor.
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Slice the shiitake caps thickly and sauté them in a separate pan with a few drops of olive oil until lightly browned, then set aside.
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Remove the cooked chicken from the pot and let it cool slightly before cutting the meat into long slivers, discarding the bones.
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Strain the stock carefully to remove the ginger, green onions, and mushroom stems, then return the clear broth to the cleaned pot.
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Add the thinly sliced Napa cabbage to the hot broth and cook for 2 minutes until just tender.
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Stir in the shredded chicken, spinach, and sautéed shiitake caps, cooking for one more minute until the spinach wilts.
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Drizzle with sesame oil and season with salt and freshly ground pepper to taste.
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Serve the soup immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1366.5kcal
- % Daily Value *
- Total Fat 65.4g101%
- Saturated Fat 17.9g90%
- Cholesterol 493.8mg165%
- Sodium 460.8mg20%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 0.0g0%
- Sugars 0.4g
- Protein 152.5g305%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
