This Brothy Poached Chicken with Mushrooms and Fresh Chili is a super healthy and delicious Spring soup recipe. I love when the seasons change each year, and invariably the recipes I choose to cook in my kitchen change too to reflect the weather outside.
This light and delicious soup can be made by poaching chicken breasts in broth with garlic, bay leaves, allspice and salt. Once the chicken is cooked, remove it from the pot and shred it. Strain the broth into a new saucepan. Add mushrooms, chili, ginger, vinegar and soy sauce to the broth. Bring the broth to a boil. Return the chicken to the broth before serving, garnished with scallions and cilantro.
To make the Brothy Poached Chicken with Mushrooms and Fresh Chili, you will need the following ingredients:
Place 1 ½ pounds of chicken breasts, 1 head of garlic, 2 bay leaves, 4 whole allspice and 1 ½ teaspoons of salt in a medium sized pot. Pour in 6 cups of water. Bring the mixture to a very gentle simmer over high heat.
Turn the heat down to medium-low immediately once it starts to simmer. Place a lid on the pot and cook for another 8 minutes.
Remove the chicken from the broth. Leave to cool slightly before shredding it into small pieces.
Strain the chicken broth through a sieve into a clean pot. Discard any solids which remain.
Add 8 ounces of mushrooms, 1 thinly sliced chili, 1 finely chopped piece of ginger, 1 tablespoon of vinegar and 1 tablespoon of soy sauce to the broth. Bring the broth to a boil. Once boiling, reduce heat and simmer, stirring occasionally for 8–10 minutes, until the broth is rich and full of flavor.
Season with salt and pepper to taste and add the shredded chicken. Simmer for 1-2 minutes until the meat is warmed through.
Serve the soup in large bowls, garnished with scallions and cilantro.
This Brothy Poached Chicken with Mushrooms and Fresh Chile is a perfect Spring lunch or light dinner. It is healthy, hearty and full of flavor. Try it soon and come back to let me know what you think below.
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