As the weather cools, we start eating more and more soups. I would never have tried this without the urging of J. It doesn’t sound delicious. Plus when he told me it was a Bon Appétit recipe, I thought it would be way too complicated and complex. Turns out, it’s super simple and does taste delicious. It’s definitely a new favorite.
We’ve used leftover turkey and rotisserie chicken and both have been wonderful. The recipe says it serves four, but it can stretched to serve more, or cooked down longer to serve less.
1 prepared rotisserie chicken (we’ve occasionally just used the rotisserie chicken breasts with good luck)
1 tablespoon olive oil
1 medium onion, thinly sliced (we use yellow)
1/2 cup sliced shiitake mushrooms (or sliced button if your local grocer is out of shiitake)
2 garlic cloves, finely chopped
1 1″ piece ginger, peeled, chopped (we LOVE using the already minced ginger in the jar!)
2 quarts low-sodium chicken broth
1/2 teaspoon cayenne pepper (a little goes a long way in this dish)
2 cups baby spinach
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
Lime wedges (for serving) (or you can use about a teaspoon or more lime juice once you’ve ladled the soup into bowls)
Pick meat from chicken, shred, and place in a small bowl (you should have about 4 cups); discard skin and bones. Heat oil in a large saucepan over medium-high heat. Add onion and mushrooms and cook, stirring occasionally, until softened and golden, about 8–10 minutes. Add garlic and ginger and cook, stirring often, about 2 minutes; season with salt and pepper. Add shredded chicken, broth and cayenne and bring to a boil. Add spinach and divide soup among bowls. Top with scallions and serve lime wedges alongside for squeezing over.
That’s it, really. It takes a total of between 15 and 20 minutes to prep everything and about 40 minutes to cook per the recipe. This recipe is easy enough to be a weeknight dinner. If you let it cook down longer or reheat it for lunch the next day, the flavors intensify and meld together even more. If I am planning to eat it the next day, I leave the spinach out and add it in right before eating. I adore this dish!