I know, I recently posted a chicken soup to the blog but I’m 2 boxes of Kleenex deep and am in serious need of a pick me up. This soup was probably the only thing I could muster up the energy to make over the weekend. It is exactly what you would expect out of a feel good soup but with a hit of ginger and shitake mushroom for extra sinus relief and flavor. Happy ‘get’ healthy hump day everyone!
Ginger and Shitake Mushroom Chicken Soup
- 2 handfuls of dried shitake mushrooms about 12-14
- 2 cups boiling water
- 1 3-inch piece of ginger, peeled, smashed but kept whole
- 3 fat cloves garlic, peeled, smashed but kept whole
- 2 ribs of celery, chopped
- 1 large onion or leek, chopped
- 1 L chicken broth
- 1 L water
- 1 bay leaf
- 2 cups chicken, shredded
- 2/3 cup rice, I had the parboiled variety on hand
- Salt and white pepper (regular black pepper is fine too!)
- Handful of chopped green onions
In a large bowl, cover the dried mushroom with boiling water and steep for 15 minutes. Remove the mushrooms and slice thinly. Pour the liquid through a fine mesh sieve and reserve.
In a large pot over medium heat, add the ginger, garlic, reserved mushroom liquid, stock and water and bring to a gentle simmer. Strain out the ginger and garlic and return to pot.
Add the mushroom, celery, onion, bay leaf, chicken and rice to the pot and bring to a gentle simmer. Cook until the rice has softened. Add more water if necessary and adjust for salt. Add some white pepper for some additional kick!
Ladle into large bowls and sprinkle with green onions.