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Photo of Chicken Soup with Toasted Garlic, Mushrooms and Celery by WW

Chicken Soup with Toasted Garlic, Mushrooms and Celery

2
Points® value
Total Time
1 hr 20 min
Prep
30 min
Cook
50 min
Serves
6
Difficulty
Easy
This recipe, originally by Alison Roman, has been adapted from DINING IN for WW Magazine.

Ingredients

Olive oil

2 tbsp(s)

Garlic

8 clove(s), large, thinly sliced

Kosher salt

1½ tsp(s), added gradually in each step

Black pepper

½ tsp(s), freshly ground, added gradually in each step

Shallots

2 large, thinly sliced crosswise into rings

Fresh shiitake mushroom

1 pound(s), or cremini, quartered

Canned low-sodium chicken broth

8 cup(s)

Celery

4 stalk(s), large, thinly sliced on the diagonal (reserve celery leaves)

Celery leaves

½ cup(s)

Cooked skinless, boneless chicken breast

2½ cup(s), chopped, sliced or chopped

Asian fish sauce

1 tsp(s), plus more as needed (optional)

Lime

1 wedge(s), juiced

Cilantro

½ cup(s), tender stems and leaves

Hot sauce

1 tsp(s), or to taste

Instructions

  1. Heat oil in a large pot over medium heat. Add garlic; season with salt and pepper. Cook, stirring occasionally, until garlic is lightly fried and turning golden brown, 2-3 minutes. Using a slotted spoon, remove garlic to a plate lined with a paper towel. Season with salt; set aside.
  2. Add shallots to same pot; season with salt and pepper. Cook, stirring occasionally, until shallots are lightly fried and turning golden brown but are not yet crisp, 3-4 minutes.
  3. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until beginning to brown and totally softened, about 4 minutes. Add broth; season with salt and pepper. Bring to a simmer; cook, uncovered, until flavors get to know each other and broth tastes a little shalloty and a little mushroomy, seasoning with additional salt and pepper as needed, 30-40 minutes.
  4. Once broth is as good as can be, add sliced celery and chicken; cook until celery is just tender and chicken is warmed through, 3-4 minutes. Season with fish sauce and lots of lime juice; stir in celery leaves, cilantro and generous spoonful of hot sauce. Top with toasted garlic just before serving.

Notes

Serving size: 1 1/2 c

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