Asian Inspired Chicken Soup
One of my favorite ways to cook is by going to the farmers market and seeing what’s in season. I usually start with a few base ingredients and build from there. sometimes I look at recipes on Pinterest for inspiration, but otherwise, I like throwing things together, especially for soups!
Ingredients:
1 medium onion, diced
2-3 garlic cloves, minced
5-6 celery stalks, chopped
5-6 carrots, diced
1 small knob of ginger, minced
1 small green cabbage, finely chopped
4 Yukon potatoes, quartered
½ lb mushrooms, chopped (I used shiitake)
2 (32 oz) cartons of low-sodium broth* (I used a mix of chicken and vegetable broth)
1-2 bay leaves
1-2 teaspoons dried thyme
1 lb chicken (I used thighs)
salt and pepper (for chicken seasoning)
1-2 Tablespoons, miso paste
1-2 teaspoons, tamari (50%, gluten-free soy sauce)
splash of rice wine vinegar
1 teaspoon sesame oil
fresh cilantro, chopped (for topping, optional)
Shiitake mushrooms from the farmers market!
Directions:
Heat a large pot (I used a 6 quart pot) over medium-high heat.
Add 1 Tablespoon avocado oil, which has a higher smoke point than olive oil.
Add diced onions. Stir frequently until they start to brown, about 5 minutes.
Next, add the garlic and celery. Celery can be very fibrous, so adding them with the garlic and onions gives them plenty of time to cook and soften.
If needed, add a splash of broth so the veggies don’t stick to the pot.
Add the carrots and cook for another 2-3 minutes.
Add the broth, mushrooms, ginger, potatoes, cabbage, thyme, and bay leaves.
Bring to a boil, then reduce to a simmer, cover partially and let cook.
While the soup is simmering, cut the chicken into bite-sized pieces and season lightly with salt and pepper, or any favorite seasonings you like. Cook in a separate pan until just cooked through, then add to the soup. I like cooking chicken in the cast iron pan as it holds heat well and gives the chicken a nice sear.
When the potatoes are cooked (check with a fork), put a small amount of broth into a bowl and stir in the miso paste until smooth. Return back to the pot and stir well.
Add tamari and taste. The broth should be savory, slightly rich and balanced, but not overly salty.
Turn off the heat and finish with a splash of rice wine vinegar (for brightness), and sesame oil (for depth and aroma)
Season each bowl with cilantro.
Enjoy!
*Making your own broth from veggie scraps is simple, easy to do and a great way to reduce waste. Click on the link below to find out more.
