Name: Chicken Soup with Charred Cabbage
Yield: 4 servings
Ingredients: 1 cooked chicken carcass (from a store-bought rotisserie or homemade roast chicken), plus 1 1/2 cups shredded skinless roast chicken meat; 8 oz. shiitake mushrooms, stems reserved, caps torn in half; 6 garlic cloves, crushed; 1 tsp. kosher salt, plus more; 2 Tbsp. extra-virgin olive oil; 1 medium head of green cabbage (about 1 lb.), cored, sliced into 1/2"-thick ribbons; Freshly ground black pepper; Chili oil (for serving; optional)

Chicken soup with charred cabbage and shiitake mushrooms in a white bowl.

Photo by Alex Lau, Food Styling by Anna Stockwell

Simmering a rotisserie bird in water with a handful of aromatics beats boxed chicken stock any day. Plus, the mushroom stems are basically free flavor; add a handful to any pot of simmering stock for an umami boost.

Recipe information

Yield
4 servings

Ingredients

1 cooked chicken carcass (from a store-bought rotisserie or homemade roast chicken), plus 1 1/2 cups shredded skinless roast chicken meat

8 oz. shiitake mushrooms, stems reserved, caps torn in half

6 garlic cloves, crushed

1 tsp. kosher salt, plus more

2 Tbsp. extra-virgin olive oil

1 medium head of green cabbage (about 1 lb.), cored, sliced into 1/2"-thick ribbons

Freshly ground black pepper

Chili oil (for serving; optional)

Preparation

Step 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.
Step 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.
Step 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.
Step 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.

TagsSoup Soup/Stew Chicken Poultry Shiitake Mushroom Mushroom Vegetable Green Cabbage Cabbage Leafy Greens Main Lunch Dinner Dairy Free Gluten Free Nut Free Keto Quick Easy 30 Minutes or Less Simmer Bon Appétit

Recipe notes

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