Tonight as often, I am acting like a typical (and proud) Chinese. Indeed, when living in China, I’d eat soup during Winter to keep warm and fight the flu, and I’d eat soup as well during Summer to keep hydrated all along the hot tropical sweaty season of Southern China.
Now that Summer is hitting hard in Nice, I don’t know what got into me but I suddenly felt the need to have soup for dinner tonight – like in “the old times”. While everybody is munching on fresh and light salads filled of uncooked produces, I am going against the flow. Not with a heavy thick soup though, but I considered a nice improved broth would do. I had rotisserie chicken leftovers in the fridge, as well as nice fresh large white button mushrooms, and a bunch scallions too. Besides, there was this recipe of plain chicken soup that I’ve had been leering at on Pinterest for some time now, and I thought I would take my chances to try making it tonight, as a semi-clear broth sounded rather suitable for a summer dinner. By the way, Chicken Soup is more an American classic than it is a Chinese dish at all (in fact, it is not at all!). As I like my food tasty (which often means spicy), I rehabilitated the original recipe and made it a Spicy Chicken Soup with Mushrooms.
INGREDIENTS for 2 servings
- 2 portions of rotisserie chicken
- 1/2 medium onion
- 1 garlic clove, minced
- 1/2 cup (or about 100 grams) shiitake or white button mushrooms, sliced
- 1 tbsp of olive oil
- 1 tbsp of ginger
- 1/2 tsp of Cayenne pepper
- 1/2 cube of dehydrated chicken stock + 1.2 liter of hot water to make the broth
- salt and pepper
- a few spinack leaves
- scallion greens
- lime wedges
- Shred the chicken. Dispose off of the skin and bones.
- Heat the olive oil in a medium-size saucepan on medium heat. Cook the onion along with the mushrooms, about 8 minutes.
- Add ginger and garlic, cook 2 more minutes.
- Salt and pepper.
- Add the Chicken, the broth (hot water and the 1/2 cube), and Cayenne pepper.
- Bring to a boil and stir well.
- Serve in individual bowls.
- Display a few spinach leaves in the broth.
- Top with chopped scallion greens.
- Drizzle a dash of lime juice over the bowls.
For a vegetarian or even vegan version, take out the chicken, replace it with carrot slices, and replace the chicken stock with a vegetable broth (similar cubes can be found in any regular supermarket). It makes a very healthy dish in both versions, and also is suitable for those on diet who want to loose weight, and look and feel amazing while getting quite a filling bowl of food!
Created and Written by Sophie Rebibo-Halimi, © 2016 All Rights Reserved.