Chicken Lavash Soup

Ingredients

  • 2-3 sheets California Lavash
  • 2 quarts chicken stock*
  • 4 tbsp. canola oil
  • ½ white onion, finely diced
  • ½ tsp. ground cumin
  • 3 tbsp. tomato paste
  • 1-½ cups shredded roasted chicken*
  • ¼ cup steamed edamame beans, shelled
  • 2 limes, just the juice, freshly squeezed
  • 1 clove garlic, finely minced
  • ½ tsp. red chili powder
  • 7 oz. fresh enoki mushrooms, separated (or other mushrooms and vegetables)
  • 1 (14.5 oz.) can combined diced tomatoes and jalapeños
  • 2 tbsp. cornstarch (optional)
  • 2 avocados, diced
  • 2 tbsp. cilantro, finely chopped
  • 1 tsp. salt
  • ½ tsp. black pepper, freshly ground

Directions

  1. Preheat oven to 400°F.
  2. Stack the sheets of Lavash. Cut into ¼-inch strips. Place on a greased baking sheet, drizzle about 2 tbsp. oil and bake for 10 minutes until crispy. Reserve a few strips of Lavash for garnish.
  3. In a blender, place the diced tomatoes and jalapeños. Add a little vegetable broth for a smooth flow. Set aside.
  4. In a pot, heat 1 tbsp. canola oil. Add the onions and cumin. Cook for a few minutes until translucent. Add the blended tomatoes and chilies, tomato paste and the chicken broth. Bring to a boil, then let simmer for 20 minutes.
  5. Drizzle the avocados with 2 tbsp. lime juice to prevent oxidation. Set aside.
  6. In a frying pan, heat 1 tbsp. oil over high heat. Add garlic and cook until fragrant.
  7. Add the enoki mushrooms, edamame beans and red chili powder. Cook for an additional minute.
  8. Transfer the mushrooms and vegetables to the hot broth. Finish with the shredded chicken and the remaining lime juice. Season with salt and pepper.
  9. Optional: To thicken the broth a bit, dissolve the cornstarch in a small bowl with ¼ to ½ cup of water. Bring the soup to a boil and add the cornstarch mixture, stirring constantly.
  10. Add the Lavash strips. Turn off the heat and stir well.
  11. Ladle the soup into warmed bowls.
  12. Add a little bit of avocado into the center of each bowl. Sprinkle the reserved Lavash strips over the top of each bowl and garnish with cilantro. Serve immediately.
Tip: If you want to make sure the diced avocado remains green, just drizzle a little lime juice over it before serving. You could also garnish the soup with guacamole if you like.
Spicy option: Add 1 or 2 roasted, seeded, finely diced jalapeños in addition to the canned jalapeños.
*Vegetarian option: Serve vegetarian broth with only tofu (instead of shredded chicken).

Makes: 6 servings

Chicken Lavash Soup
Chicken Lavash Soup

In this recipe:

Lavash Whole Grain »
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