This Gingery Chicken and Mushroom Soup is a comforting and nourishing option for cold weather, utilizing a medley of fresh, seasonal ingredients readily available in the winter.
The warmth of ginger and the earthy flavors of mixed mushrooms bring a robust and cozy essence to the dish, making it perfect for chilly days. The choice of winter vegetables such as carrots and bell peppers not only contributes to the soup’s nutritional value but also reflects the season’s bounty. The aromatic blend of garlic and ginger, combined with a touch of curry powder and red pepper flakes, creates a well-balanced and flavorful broth. The inclusion of rotisserie chicken adds a depth of flavor and a hearty protein element to the soup while also making it much easier to prepare.
The use of a small, shaped pasta like ditalini or orzo adds a comforting and substantial element to the soup. The optional addition of white wine also imparts a subtle complexity to the broth. Garnishing with a medley of fresh herbs and serving with crusty bread elevates the dish, providing a delightful contrast in textures. This recipe is a celebration of winter’s offerings, ensuring a satisfying and heartwarming meal during the colder months.
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Gingery Chicken and Mushroom Soup
Savor winter’s best produce with our Gingery Chicken & Mushroom Soup! A cozy blend of rotisserie chicken, seasonal veggies, and warming spices. Try it today for delicious comfort in every spoonful.
Serves: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients
For The Soup:
½ rotisserie chicken
2 Tbsp + ¼ cup cooking oil, divided (such as olive, avocado, or vegetable oil)
1 ½ tsp Salt, divided
½ tsp Pepper, divided
½ onion, diced
4 cloves garlic, minced
1 Tbsp ginger paste
1 pint mixed, gourmet blend mushrooms, torn into smaller pieces as desired
2 carrots, diced
1 bell pepper, diced
½ tsp curry powder
¼ tsp red pepper flakes
½ cup white wine (optional)
1 tbsp better than bouillon, chicken flavor *
6 cups water, divided **
1 ½ cups pasta (like ditalini or orzo)
For Serving (optional):
1 tsp lemon juice or zest
Chopped, fresh herbs (like parsley, cilantro, dill, or basil)
Slices of crusty bread
* Better than Bouillon tends to be more salty than traditional or homemade broth. If substituting with regular chicken broth, you may need to add additional seasonings to achieve the same level of flavor.
** If you will have leftovers, or prefer to cook the pasta separately, reduce the amount of added water by 1½ cups. If cooking separately, you can also substitute the pasta with rice.
Directions
- Preheat the oven to 325°F. Place the prepared rotisserie chicken on a baking sheet drizzle with 2 Tbsp of cooking oil, and season it with a pinch of salt and pepper. Place the chicken in the oven to reheat for 15-20 minutes while preparing and cooking the vegetables.
- At the same time, chop the onions, carrots, and peppers; mince the garlic; and tear larger mushrooms into bite-size pieces. Set aside.
- In a large pot or Dutch oven, heat ¼ cup of cooking oil on medium heat. Saute the onions for 2-3 minutes. Stir in the minced garlic and ginger paste. Season with a pinch of salt and pepper and continue cooking for 1-2 minutes.
- Push the aromatics to one side of the pot and add the mushrooms in a single layer. If needed. Brown the mushrooms for 5 minutes without stirring, taking care not to scorch the garlic. Salt the mushrooms and cook for another 2-3 minutes before stirring the mixture together. Continue cooking until the mushrooms have started to brown (about 5 minutes). While the mushrooms are cooking, take the chicken out of the oven and set aside to cool before shredding.
- Add the chopped carrots, bell peppers, curry powder, red pepper flakes, and a pinch of salt and pepper. Cook the mixture until the carrots have softened, stirring occasionally (10-15 minutes). At the same time, debone and shred the rotisserie chicken; and mix the chicken bouillon paste and 2 cups of warm water, set aside.
- Increase the heat to medium-high and pour in the white wine. Cook until the wine comes to a strong simmer and the smell of the alcohol disappears (about 5-7 minutes). Stir in the prepared chicken broth and 4 cups of water. Bring the mixture up to a boil and cook for 5 minutes.
Once boiling, add the shredded chicken and turn the heat back down to medium-low. Cover the pot and simmer for 10-12 minutes.
If cooking the pasta separately: At the same time, heat 4 cups of salted water on high heat. Once the water is rapidly boiling, add the pasta and cook according to the package directions (about 7-9 minutes). Drain and toss with 1 tsp of olive oil to prevent it from sticking together as it cools. Portion pasta into serving bowls and spoon the soup over the cooked pasta to serve.
- Uncover the pot. Make sure the soup is at a strong simmer before stirring in the pasta. Cook the pasta in the liquid, consulting the package directions for a suggested cooking time, plus two additional minutes (about 8-10 minutes). Stir the mixture frequently to prevent the pasta from sticking to the bottom of the pot as it cooks.
- Turn off the heat and let the soup cool. If the pasta has soaked up too much soup liquid, stir in another ½ cup of warm water or broth. If desired, stir in lemon juice. Taste the soup mixture and adjust the seasonings as desired.
- Spoon in bowls and top with chopped, fresh herbs. Serve with slices of bread for dipping.
