Ginger Chicken, Shiitake and Scallion Soup

After a mild December, it’s finally gotten cold here in Georgia. In fact, as I write this, it’s sleeting outside. Yuck.

There’s nothing I like more in the winter months – both to make and to eat – than a good homemade soup. Today’s recipe is light, flavorful and super aromatic – my house smelled SO good as it was cooking!

As a tip – I’d never used star anise pods before, and I wasn’t exactly sure where to find them. I eventually located them on the international foods aisle (which is also where you can find dark sesame oil and brown rice noodles). I removed them from the soup before serving.

 

Ginger Chicken, Shiitake and Scallion Soup

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Course Main Dish

Ingredients

  

• 6 green onions
• 2 tsp dark sesame oil
• 4 oz shiitake mushroom caps thinly sliced
• 4 1/2 cups unsalted chicken stock
• 4 garlic cloves crushed
• 2 star anise pods
• 1/4 tsp ground ginger
• 2 skinless boneless chicken breasts, cut into bite-sized pieces
• 2 oz brown rice noodles pad thai
• Dash kosher salt
• Dash black pepper

Instructions

 

• Cut white parts of onions into 1/2-inch pieces. Heat a large saucepan over medium-high heat; add oil to pan and swirl to coat. Add white parts of green onions and half of the sliced mushrooms. Cook 3 minutes, stirring occasionally. Add stock, garlic, anise and ginger to the pan and bring to a boil. Boil 5 minutes.
• Add chicken to pan and reduce heat; simmer for 6 minutes or until chicken is done. Remove from heat.
• Prepare noodles according to directions. Cut green parts of onions into 2-inch sections. Add onions, cooked noodles, salt, pepper and remaining 2 oz mushroom caps to the soup. Remove star anise pods and ladle into bowls.

Notes

Adapted from Cooking Light Jan/Feb 2016