Asian Chicken Soup

By michellecresta

Ingredients

• 1 1/2 lb bone-in chicken legs and thighs, skin and excess fat removed
• 4 scallions trimmed
• 10 sprigs of fresh cilantro
• 2 cloves of garlic
• 10 black peppercorns (about 1/4 tsp)
• 3 medium carrots, peeled
• 1 8-oz pkg whole baby bella mushrooms trimmed
• 4 cups low sodium chicken broth
• 1 tsp sesame oil

Preparation

Step 1

Combine all broth ingredients except soy sauce and sesame oil in 5 or 6 qt slow cooker with 2 cups water. stir and cover and cook on low for 6-8 hours until chicken is fall of the bone tender.
strain broth into a pot. set aside chicken, carrots and mushrooms. discard other solids.
return broth to slow cooker and turn hear to high. add soy sauce and sesame oil, plus more to taste.
meanwhile, shred chicken and discard bones; slice carrots and halve the mushrooms. add soup to bowls. top with jalapeno, scallions and cilantro if desired.