Chicken Soup with Charred Cabbage

Name: Chicken Soup with Charred Cabbage
Yield: 4 servings
Ingredients: 1 1 cooked chicken carcass (from a store-bought rotisserie or homemade roast chicken), plus 1 1/2 cups shredded skinless roast chicken meat; 1 8 oz. shiitake mushrooms, stems reserved, caps torn in half; 1 6 garlic cloves, crushed; 1 1 tsp. kosher salt, plus more; 1 2 Tbsp. extra-virgin olive oil; 1 1 medium head of green cabbage (about 1 lb.), cored, sliced into 1/2"-thick ribbons; 1 Freshly ground black pepper; 1 Chili oil (for serving; optional)

From the kitchen of Carly

A deeply savory broth built from roasted chicken bones meets charred cabbage with umami-rich shiitake mushrooms. This is comfort food stripped to essentials: tender, smoky, clean. Pour chili oil over the top if you want heat alongside the warmth.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cooked chicken carcass (from a store-bought rotisserie or homemade roast chicken), plus 1 1/2 cups shredded skinless roast chicken meat
18 oz. shiitake mushrooms, stems reserved, caps torn in half
16 garlic cloves, crushed
11 tsp. kosher salt, plus more
12 Tbsp. extra-virgin olive oil
11 medium head of green cabbage (about 1 lb.), cored, sliced into 1/2"-thick ribbons
1Freshly ground black pepper
1Chili oil (for serving; optional)

Instructions

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.
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 chili oil if desired.