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

Adapted from Cooking Light Jan/Feb 2016

 

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

 

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.

 

Until next time...

 

Cheers!