Simmering a rotisserie bird in water with a handful of aromatics beats boxed chicken stock any day. Plus, the mushroom stems are basically free flavor; add a handful to any pot of simmering stock for an umami boost.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring chicken carcass, shiitake stems, garlic, 1 tsp. salt, and 8 cups water to a boil in a large pot, skimming foam from surface as needed. Cover pot and reduce heat to medium. Simmer 15 minutes. Strain broth through a fine-mesh sieve into a large bowl. Rinse out pot, then pour broth back in.
Step 2
Meanwhile, heat oil in a large skillet over medium-high. Cook mushroom caps, stirring occasionally, until golden brown and softened, 7–9 minutes. Transfer mushrooms to a plate; season with salt.
Step 3
Add cabbage to same skillet, press into an even layer, and cook, undisturbed, 2 minutes; season with salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred and tender in some spots and still crisp in others, about 2 minutes.
Step 4
Add mushrooms, cabbage, and shredded chicken to broth and cook over medium heat just until chicken is warmed through, about 3 minutes. Season soup with salt and pepper. Divide among bowls and drizzle with chili oil if desired.
Recipe notes
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