Grilled Chicken Soup

This comforting Grilled Chicken Soup combines the smoky depth of charred poultry with the umami richness of fresh shiitake mushrooms. The broth, built on a foundation of dashi, soy sauce, and sake, offers a sophisticated yet home-style flavor profile that warms the soul. Topped with tender root vegetables and crisp snow peas, each bowl provides a satisfying balance of textures and nutrients. It is an ideal dish for chilly evenings or when you crave a nourishing meal that feels both elegant and familiar. Perfect for weeknight dinners or serving to guests who appreciate bold, savory flavors.

Cooking Method: Baking, Boiling, Grilling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 2149.8

Description

This comforting Grilled Chicken Soup combines the smoky depth of charred poultry with the umami richness of fresh shiitake mushrooms. The broth, built on a foundation of dashi, soy sauce, and sake, offers a sophisticated yet home-style flavor profile that warms the soul. Topped with tender root vegetables and crisp snow peas, each bowl provides a satisfying balance of textures and nutrients. It is an ideal dish for chilly evenings or when you crave a nourishing meal that feels both elegant and familiar. Perfect for weeknight dinners or serving to guests who appreciate bold, savory flavors.

Ingredients

11/2 Lbs (750 g) combination of four or five types of root vegetables, such as
2 oz (60 g) l<onnyal<u, sliced and cut into bite-sized strips (optional)
4 Fresh shiitake mushrooms, stems removed and discarded, caps halved
12 Snow peas or sugar snap peas
5 oz (150 g) boneless chicken, cut into bite-sized strips (optional)
2 Teaspoons oil
3 Cups (750 ml) Basic Dashi Stock (page 23) or 1112 teaspoons dashi stock
J3 cup (85 ml) Japanese soy sauce
/ 2 cup (125 ml) sake
Tablespoons sugar
2 Scald the shutake mushrooms and the sugar snap peas Blanch the chicken
5 Port1on the snow peas. ch1cken and the cooked vegetables mto Individual

Directions

1
Heat oil in a large skillet or grill pan over medium-high heat.
2
Season chicken strips with salt and pepper, then grill or saut&# 195;Â© until cooked through and slightly charred, about 5-7 minutes. Remove and set aside.
3
In the same pan, quickly sautÃÂ© shiitake mushrooms until softened and browned, about 3 minutes. Remove and set aside.
4
Bring a pot of salted water to a boil. Blanch root vegetables separately for 5 minutes until tender-crisp. Drain and refresh in ice water.
5
Briefly blanch snow peas for 1 minute to brighten color. Drain and set aside.
6
In a large soup pot, combine dashi stock, soy sauce, sake, and sugar. Bring to a gentle simmer.
7
Add the cooked root vegetables and mushrooms to the simmering broth. Heat through for 2-3 minutes.
8
Slice the grilled chicken into bite-sized pieces if not already done.
9
Ladle the hot broth and vegetables into serving bowls.
10
Top each bowl with grilled chicken pieces and fresh snow peas. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2149.8kcal

% Daily Value *
Total Fat 10.3g16%
Saturated Fat 3.4g17%
Cholesterol 11.8mg4%
Sodium 34.5mg2%
Total Carbohydrate 515.4g172%
Dietary Fiber 22.9g92%
Sugars 444.1g
Protein 23.8g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, soup, grilled, mushrooms, shiitake, dashi, soy sauce, sake, root vegetables, comfort food, hearty, savory, umami, warm, nourishing, home cooking, protein, vegetables, broth, asian-inspired

Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-soup-7/