Broth Ingredients: You can use already prepared chicken broth if it’s easier for you. Just add the chili flakes for the spice!!

  • 2 bone-in organic chicken breasts (about 2 pounds total)
  • 8 cups water
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 1 large carrot, chopped
  • 1 whole head garlic, cut in half cross-wise
  • 1/4 to 1/2 cup finely chopped fresh ginger (or more!)
  • 2 to 3 thai chiles, chopped or 1 teaspoon crushed red chili flakes
  • 2 cups chopped shiitake mushrooms
  • 1 stalk fresh lemongrass, chopped
  • cilantro stems
  • 1 teaspoon whole black peppercorns
  • 3 teaspoons sea salt

Soup Ingredients:

  • 1 medium onion, cut into crescent moons
  • 3 to 4 stalks celery, sliced into diagonals
  • 3 carrots, cut into matchsticks
  • 2 to 3 cups sliced shiitake mushrooms
  • cooked chicken pulled from the bone and chopped
  • sea salt and freshly ground black pepper to taste

Optional Additions/Toppings:

  • rice noodles
  • chopped fresh basil
  • chopped fresh napa cabbage
  • chopped fresh cilantro
  • chopped fresh thai green chiles
  • lime wedges


  1. To make the broth, place all ingredients for broth into a 6-quart pot. Cover and bring to a boil, reduce heat medium-low and simmer for 1 1/2 to 2 hours. Strain broth into a large bowl or another pot using a colander. Place chicken breasts onto a plate to cool. Pour the broth back into the pot. Once chicken is cooled, remove the skin, pull the meat from the bone and chop the chicken into bite-sized pieces.
  2. Place all of the veggies for the soup (onion, carrot, celery, and shiitake mushrooms) into the pot with the broth. Cover and simmer for about 15 to 20 minutes. Add the chicken. Season with salt and pepper to taste. Simmer a minute or two more or until thai rice noodles to each bowl if desired. Squeeze a little lime juice over each bowl. Make sure to have some tissues handy if you are using the thai chiles! Simmer until vegetables are cooked to your liking. Ladle soup into bowls and serve with a handful of basil, cilantro, and cabbage on top. Sprinkle with thai chiles if desired.