Triple Chunky Mushroom and Chicken Soup

Triple Chunky Mushroom and Chicken Soup by Love That Spice

1 1/2 cups of cooked roasted chicken diced

1/2 cup baby Bella mushroom

1/2 cup shiitake mushroom

1/2 cup oyster mushroom

6 cups chicken broth (low sodium)

1 rounded tsp. Aleppo pepper

1 tsp. crushed red chili (optional)

2 rounded tsp. smoked paprika

1 tsp toasted cumin seeds

Pink Himalayan sea salt, to taste

1 tsp. white pepper

3 large carrots sliced diagonally 

3 garlic cloves diced or use garlic press

1/2 onion diced

1 cup fire roasted tomatoes

1 tbsp tomato paste

2 tbsp olive oil

2 cups baby bok choy with the husks trimmed

Over medium heat, add 1 tbsp olive oil to deep pot add mushroom and sauté  5 minutes until mushroom turns golden brown. Next add garlic, onion and cumin cook until golden but not burned, 3 minutes. Now add tomatoes and tomato paste, stirring constantly until the mixture is completely blended. Now add chicken stock, red chili, Aleppo pepper, white pepper, chicken broth and carrots. Bring the flame to high and bring to boil. Turn down flame and simmer until carrots are soft but firm not mushy, 10 minutes (carrots should have bite). Add bok choy and cook an additional 10 minutes. Finally, add chicken and turn flame off, keeping the top covered for 15 minutes to let the flavors come together.

Laddle soup in bowls. Top with parsley (optional).





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