top of page

Brothy Poached Chicken with Oyster Mushrooms and Fresh Chile

A warming, aromatic soup made with gently poached chicken, spicy chili, and earthy oyster mushrooms.

40 Mins

Medium

BBQ Oyster Mushroom Pizza 183535.png

  • 1½ pounds boneless, skinless chicken breasts

  • 1 head garlic, halved crosswise

  • 2 bay leaves

  • 4 whole allspice

  • 1½ teaspoons kosher salt, plus more

  • 8 ounces oyster mushrooms, torn into bite-size pieces

  • 1 fresh red chile, thinly sliced

  • 1" piece ginger, peeled, finely chopped

  • 1 tablespoon distilled white vinegar

  • 1 tablespoon soy sauce

  • Freshly ground black pepper

  • Sliced scallions and cilantro sprigs (for serving)

  1. Place chicken, garlic, bay leaves, allspice, and salt in a pot with 6 cups water. Simmer covered for 8 minutes. Remove chicken, let cool, and shred.

  2. Strain stock into a clean pot. Add oyster mushrooms, chile, ginger, vinegar, and soy sauce. Simmer 8–10 minutes.

  3. Season with salt and pepper, add shredded chicken, and simmer until warmed through.

  4. Divide soup among bowls and serve topped with scallions and cilantro.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More

bottom of page