Hello and Welcome to Loaves and Dishes – I couldn’t be more glad that you are here!
I am so very excited to bring you this soup! HOLY COW! It is GOOD! I have promised you comfort food and that is exactly what this is!
Have you been over-eating since Christmas? Are you feeling under the weather? Flu? Cold? Do you just need a quick dish for a light meal? This is the soup for you!
Usually, I only like thick and creamy soups. But here… the depth of flavor is INCREDIBLE and you won’t miss any creamy richness at all – because this IS SO RICH! I can’t believe it myself and I MADE it!
Not only that, but this soup comes together in about 5 minutes – no kidding. The super exciting part? I made mine mostly from foods that I preserved myself!! See these posts for how to make and preserve Chicken Broth. I didn’t get to show you how to preserve mushrooms this summer, but next summer – we will do just that. I also preserved the jalalpeno peppers – see that post right HERE < Click right here. The chicken in my recipe is what is left from the How to Roast a Chicken in a crockpot recipe found HERE.
There is nothing and I really mean, “there is nothing” like eating food that you preserve yourself. I know exactly where that food came from, how it was grown and who handled it before it was preserved. I encourage you to look into preserving foods yourself – if you keep checking back here – I’ll even show you how to do it!
Thank you so much for visiting and I hope you will come again soon!
This recipe was heavily adapted from a recipe in this month’s Saveur magazine called Brothy Poached Chicken with Mushrooms and Fresh Chili
Delicious Roasted Citrus, Arugula and Avocado salad. Its beautiful. You have to see it.
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Serving suggestions for Roasted Chicken, Shiitake and Jalapeno Soup
Serve Roasted Chicken, Shiitake and Jalapeno soup with a good crusty bread and a fresh green salad. Easy and delicious dinner.
Now I ask you, Make Dinner, Not War.
I can do everything through him who gives me strength. ~ Philippians 4:13
- 1 Tbs butter
- 8 oz shiitake mushrooms, sliced
- 1 Quart of chicken broth or single box of organic chicken broth
- 1 chicken breast from grocery store Roasted Chicken or from chicken you have roasted yourself.
- 3 cloves Garlic – minced
- 2 bay leaves
- 4 whole allspice
- 1 ½ tsp kosher salt – plus more to taste
- 1 fresh or frozen jalapeno pepper – sliced
- 1 1” piece of fresh ginger – peeled and grated
- 1 Tbs Rice vinegar or white vinegar
- 1 Tsp Soy Sauce
- Fresh ground pepper to taste
- Sliced scallion, cilantro and fresh jalapeno slices for garnish
- In small skillet melt 1 Tbs butter. Add sliced mushrooms and cook until mushrooms release their water. Remove from heat and set aside.
- Pour Chicken broth into soup pan. Add 3 cups of water. Add all other ingredients as well as the reserved mushrooms and heat on medium heat on stove top.
- Simmer x 5 minutes until all ingredients are heated through. Remove Bay leaves and Allspice Serve and garnish as desired.