30 mins | 8 servings
This soup has great flavor for being so quick and easy to make. The original recipe calls for shiitakes but I had baby bellas so that’s what I used, feel free to adapt it to your tastes/fridge in the same way.
1 rotisserie chicken
1 tablespoon olive oil
1 medium onion, sliced thin
1/2 cup sliced mushrooms (shiitake, baby bella, etc)
2 garlic cloves, finely chopped
1″ piece ginger, peeled and chopped
2 quarts low-sodium chicken broth
1/2 teaspoon cayenne pepper
2 cups baby spinach
salt and pepper to taste
2 scallions, thinly sliced
lime wedges for serving
Pick meat from chicken, shred, and place in a small bowl (you should have about 4 cups); discard skin and bones. Heat oil in a large saucepan over medium-high heat. Add onion and mushrooms and cook, stirring occasionally, until softened and golden, 8–10 minutes. Add garlic and ginger and cook, stirring often, 2 minutes; season with salt and pepper. Add shredded chicken, broth, and cayenne and bring to a boil. Add spinach and divide soup among bowls. Top with scallions and serve lime wedges alongside for squeezing over.
Recipe adapted from www.bonappetit.com/recipe/spicy-chicken-soupby