Chicken Soup with Toasted Garlic, Mushrooms, & Celery

A hearty chicken soup enriched with toasted garlic, savory mushrooms, and crisp celery, perfect for a comforting meal.

Cook time: 50 minutes

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 8 cloves garlic thinly sliced
• 0 kosher salt
• 0 freshly ground black pepper
• 2 shallots thinly sliced crosswise into rings
• 0 kosher salt
• 0 freshly ground black pepper
• 1 pound mushrooms quartered
• 8 cups chicken broth
• 0 kosher salt
• 0 freshly ground black pepper
• 4 celery stalks thinly sliced on the diagonal
• 2.5 cups cooked chicken meat
• 0.5 cup celery leaves
• 1 teaspoon Asian fish sauce
• 1 lime quartered
• 0.5 cup fresh cilantro tender stems and leaves
• 0 crunchy chili oil
• 8 cloves garlic toasted

Instructions

1. Heat the oil in a large pot over medium heat. Add the garlic, and season with salt and pepper. Cook, stirring occasionally, until the garlic is lightly fried and turning golden brown, 2 to 3 minutes. Using a slotted spoon, remove the garlic and drain on a plate lined with a paper towel. Season with salt and set aside.
2. Add the shallots to the same pot and season with salt and pepper. Cook, stirring occasionally, until the shallots are lightly fried and turning golden brown but are not yet crisp, 3 to 4 minutes.
3. Add the mushrooms, seasoning them with salt and pepper. Cook, stirring occasionally, until they're beginning to brown and are totally softened, about 4 minutes. Add the broth and season with salt and pepper. Bring to a simmer and cook, uncovered, for 30 to 40 minutes, until the flavors meld. Season with additional salt and pepper as needed.
4. Once the broth is flavorful, add the sliced celery and chicken. Cook until the celery is just tender and the chicken is warmed through, 3 to 4 minutes. Season with the fish sauce, if using. Stir in the celery leaves, cilantro, and a generous spoonful of chili oil. Serve with lime wedges and top with the toasted garlic.