Ginger-Spiced Chicken Soup

February 5, 2015

 

 

Ginger-Spiced Chicken Soup

Aunt Suzy says . . .

It’s early February and that means cold where we live – perfect weather for soup. This week, I felt I might be coming down with a cold, so I thought a soup with ginger in it would really hit the spot. I recently filed away this recipe from Bon Appetit, so when I searched for something to make it was at the top of the pile. Randy and I both agreed that we would make this again. Once the ingredients were assembled, it came together in about 45 minutes. Who can ask for more on a cold weeknight?!

Ginger-Spiced Chicken Soup

Ingredients

1 tablespoon olive oil

1 medium onion, thinly sliced in half-moons

1/2 to 1 cup sliced shiitake mushrooms

2 garlic cloves, minced

2 tablespoons peeled fresh ginger, finely chopped

2 quarts chicken stock or broth

1/4 teaspoon cayenne pepper, or to taste

Kosher salt, freshly ground pepper

2 cups shredded cooked chicken

2 cups baby spinach

2 scallions, thinly sliced

Cooked small pasta, optional

Lime wedges (for serving)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: