Chicken Soup with Charred Cabbage

Ingredients for Chicken Soup with Charred Cabbage

• 1 cooked chicken carcass (from a store-bought rotisserie or homemade roast chicken), plus 230g shredded skinless roast chicken meat

• 230g shiitake mushrooms, stems reserved, caps torn in half

• 6 dentes de alho, amassados

• 1 colher de chá de sal kosher, mais a gosto

• 2 colheres de sopa de azeite de oliva extra-virgem

• 1 medium head of green cabbage (about 450g .), cored, sliced into 1/2"-thick ribbons

• Pimenta preta moída na hora

• Chilli oil (for serving

• opcional)

Bring chicken carcass, shiitake stems, garlic, 1 teaspoon salt, and 1925ml 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.

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.

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.

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 chilli oil if desired.

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