Diva Tasting: Soup Week for Fall…

Asian Chicken Soup

6 Cups Chicken Broth

1 Teaspoon Kosher Salt

1 Pound Chicken Thighs (Boneless, Skinless)

2 Ounces Dried Shiitake Mushrooms

8 Ounces Bean Thread Noodles (Cellophane Noodles)

3 Tablespoons Olive Oil

1 Onion, Chopped

2 Cloves Garlic, Minced

2 Teaspoons Achiote Powder

1 Tablespoon Fish Sauce

Kosher Salt And Pepper To Taste

2 Cups of Water

4 Green Onions, Chopped


Step 1 Bring 2 cups of water with 1 teaspoon salt to a boil in a large pot; cook the chicken in the boiling water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove the chicken and allow to cool.

Step 2 While the chicken cools place the shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove from the water, slice, and set aside. Place the bean thread noodles in the water and add more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain. Cut the noodles if desired.

Step 3 Heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic until softened, about 5 minutes. Add the achiote powder and continue to cook and stir until the mixture is well coated with the red-orange color. Stir the shredded chicken meat, sliced shiitake mushrooms, and fish sauce into the mixture; season with salt and pepper to taste. Allow the mixture to cook about 5 minutes before pouring it into the pot of liquid. Bring to a boil for 5 minutes. Add the noodles and cook another 5 minutes. Garnish with the green onion to serve.

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