Chicken soup with toasted garlic, mushrooms, and celery from Dining In: Highly Cookable Recipes (page 219) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for coconut oil, and yuzu kosho or other hot sauce of your choice for the book‘s "Crunchy chili oil."

  • allison_rkchjv on April 15, 2026

    Really good. LOTS of lime juice makes it kick.

  • acwebb2 on January 04, 2026

    MAKE THE BROTH! I’m a big fan of better than bouillon and rarely make my own stock, but it is absolutely necessary for this recipe. It imparts such a lovely flavor that can’t be recreated otherwise. The soup overall was delicious - I used shiitake and lions mane mushrooms, and skipped the celery leaves because I didn’t have any. Topped with chili crisp. This is a keeper.

  • chawkins on August 17, 2024

    Great soup even though mine looked murky compared to others. I used the recipe in the book preceding this for the broth. Used half king oyster and button mushrooms. Soup was good on its own and with rice noodles.

  • kari500 on March 28, 2024

    I used boxed broth from TJs and added a little turmeric to it to echo the original recipe. Loved that friend garlic! Lulu said it reminded her of fried shallots, so in a pinch I'm guessing you could sub that if you have some in the house. This is a lovely, clean tasting soup and the family really loved it. Served over rice, with lots of lime and yuzu. Added about 2 cups extra broth and was glad I did.

  • danlaik on March 18, 2024

    This is so, so good. I just used store bought chili garlic sauce to stir in at the end, and it turned out delicious.

  • stepharama1 on February 07, 2023

    This was splendid! Thanks to the other reviewers for alerting me to this.

  • CheesyKranskyLove on October 03, 2022

    My favourite recipe from this book. So nourishing and comforting on a cold night. I used a mix of button, shiitake and oyster mushrooms which was prefect. For chilli oil I used lao gan ma.

  • EmilyR on December 12, 2021

    Another rave review. We enjoyed this one a lot and I'm not typically a mushroom lover. I used trader joe's chicken bone broth and yuzu koshu.

  • bwhip on January 10, 2021

    Outstanding recipe, we really loved this soup. The stock recipe on the prior page is so good, maybe the best I’ve ever had. Such wonderful depth of flavor. The spoonful of the chili oil gave it a nice zip. We’ll definitely make this one again.

  • Lucylew on September 23, 2019

    I've made this several times as recently as last night. It is without a doubt the best soup I have ever made. I follow the recipe exactly but stir in Angry Lady chili crisp vs. making my own. I love that this is low carb and super healthy in addition to packing a flavor punch.

  • Rutikazooty on September 01, 2018

    This is a hits-it-out-of-the-ballpark recipe. Must make her broth and then only a few other ingredients to make an amazing meal. I served TJs yuzu hot sauce, fish sauce, lime, cilantro, toasted garlic, and other hot sauces all at the table for folks to use as they wished. I did add 1 lb. fresh rice noodles to the pot in the last couple minutes of cooking the soup. Awesome!!

  • DKennedy on July 19, 2018

    Made this for dinner last night - starting with the stock on the previous page. It was absolutely delicious and so full of flavor. I didn't make the crunchy chili oil, opting to use store bought chili garlic sauce instead. Topped with the toasted garlic, chili sauce and lemon, this is a standout recipe.

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