Prep all items prior to starting recipe
Clean (remove all fat and non-meat parts) and dice chicken breasts. (I marinated these in some left over PF Chang’s Lettuce Wrap sauce)
Clean and Slice mushrooms
Peel and mince Ginger
Mince garlic
Using a large pot, coat with olive oil, and bring to a high heat. Add in Chicken breast pieces, and sauté until cooked, deglaze bottom of the pan with small amounts of chicken broth. Add in garlic and ginger. Sauté until tender, deglazing as you go (deglazing is to remove the browned bits from the bottom of the pan). When the broth has almost evaporated, add in the mushrooms, and sauté until tender.
Add in the remainder of the broth, and reduce, to intensify the flavor. Add more broth, as needed. Cover and allow to simmer 20-30 minutes, if time allows.
Using a hand blender, or small amount in a traditional blender, blend until smooth.
Right before serving, add in cream, so that the heat doesn’t “break” (separate) the soup.
Serve in bowls with crusty bread, and top with crispy mushrooms, green onions and a few drops of hot chili oil.
Ingredients
Directions
Prep all items prior to starting recipe
Clean (remove all fat and non-meat parts) and dice chicken breasts. (I marinated these in some left over PF Chang’s Lettuce Wrap sauce)
Clean and Slice mushrooms
Peel and mince Ginger
Mince garlic
Using a large pot, coat with olive oil, and bring to a high heat. Add in Chicken breast pieces, and sauté until cooked, deglaze bottom of the pan with small amounts of chicken broth. Add in garlic and ginger. Sauté until tender, deglazing as you go (deglazing is to remove the browned bits from the bottom of the pan). When the broth has almost evaporated, add in the mushrooms, and sauté until tender.
Add in the remainder of the broth, and reduce, to intensify the flavor. Add more broth, as needed. Cover and allow to simmer 20-30 minutes, if time allows.
Using a hand blender, or small amount in a traditional blender, blend until smooth.
Right before serving, add in cream, so that the heat doesn’t “break” (separate) the soup.
Serve in bowls with crusty bread, and top with crispy mushrooms, green onions and a few drops of hot chili oil.