Homemade black garlic lemon ginger chicken and mushroom soup [OC]
Homemade black garlic lemon ginger chicken and mushroom soup [OC]
by Moogmarmalade
7 Comments
Lopsided-Anxiety-679
Looks good, recipe?
Gouda4lyfe
For real, looks tasty. Recipe, please?
-maffu-
Recipe please!
bloopbloopsplat
Lime or lemon?
Moogmarmalade
Hey! Wow, Here’s my best attempt at a recipe due to popular demand:
Roast 3 chicken quarters in an iron skillet (seasoned with evoo, salt, pepper, paprika, turmeric, lemon and fresh garlic) with carrots and onions for 40 minutes at 425 degrees.
Set chicken and vegetables aside and sauté 3-5 heads of black garlic in the pan drippings in your iron skillet on the stovetop and mash with a fork. Add chicken broth, chicken bones and skin After removing the meat from your chicken, place the bones and skin in the black garlic broth with a couple star anise pods and simmer on medium low for 30-45 minutes to form a rich broth.
In another pan, sauté 1 chopped onion, 3 peeled and chopped carrots, 1 finely chopped celery rib, 5-8 cloves of minced garlic, a chili pepper or two and about a 2 inch minced piece of ginger in 1-2 tsp of duck fat.
Strain broth into soup pot and add sautéed vegetables and chopped roasted onion and carrot. Season with fish sauce, fresh lemon juice, mushroom seasoning, tamari, sriracha, cayenne pepper and salt, to taste (I used Badia Black Garlic pink salt for this step).
Once you are happy with your broth base, add the shredded chicken you set aside, sliced mushrooms and some finely chopped fennel fronds, simmering for 5ish more minutes until broth has cooked mushrooms through.
Serve topped with chopped scallions and parsley, sliced jalapeños, lime wedges and sriracha or chili oil.
The black garlic gives this soup an incredible richness and creaminess and I hope it wards off vampires and viruses alike this winter with its tonic-worthy ingredients.
I’m sure I left something out and there’s obviously plenty of room for spins and tweaks, so feel free to throw me any questions and/or suggestions you may have.
Buck_Thorn
Cold weather comfort food at its finest!
Moolissa95
Yum this looks and sounds incredible!!! Definitely trying this recipe!
![Homemade black garlic lemon ginger chicken and mushroom soup [OC]](https://www.diningandcooking.com/wp-content/uploads/2025/10/ttwgnmu16iwf1-scaled.jpeg "Homemade black garlic lemon ginger chicken and mushroom soup [OC]")
7 Comments
Looks good, recipe?
For real, looks tasty. Recipe, please?
Recipe please!
Lime or lemon?
Hey! Wow, Here’s my best attempt at a recipe due to popular demand:
Roast 3 chicken quarters in an iron skillet (seasoned with evoo, salt, pepper, paprika, turmeric, lemon and fresh garlic) with carrots and onions for 40 minutes at 425 degrees.
Set chicken and vegetables aside and sauté 3-5 heads of black garlic in the pan drippings in your iron skillet on the stovetop and mash with a fork. Add chicken broth, chicken bones and skin After removing the meat from your chicken, place the bones and skin in the black garlic broth with a couple star anise pods and simmer on medium low for 30-45 minutes to form a rich broth.
In another pan, sauté 1 chopped onion, 3 peeled and chopped carrots, 1 finely chopped celery rib, 5-8 cloves of minced garlic, a chili pepper or two and about a 2 inch minced piece of ginger in 1-2 tsp of duck fat.
Strain broth into soup pot and add sautéed vegetables and chopped roasted onion and carrot. Season with fish sauce, fresh lemon juice, mushroom seasoning, tamari, sriracha, cayenne pepper and salt, to taste (I used Badia Black Garlic pink salt for this step).
Once you are happy with your broth base, add the shredded chicken you set aside, sliced mushrooms and some finely chopped fennel fronds, simmering for 5ish more minutes until broth has cooked mushrooms through.
Serve topped with chopped scallions and parsley, sliced jalapeños, lime wedges and sriracha or chili oil.
The black garlic gives this soup an incredible richness and creaminess and I hope it wards off vampires and viruses alike this winter with its tonic-worthy ingredients.
I’m sure I left something out and there’s obviously plenty of room for spins and tweaks, so feel free to throw me any questions and/or suggestions you may have.
Cold weather comfort food at its finest!
Yum this looks and sounds incredible!!! Definitely trying this recipe!