Chicken Soup With Charred Cabbage

• 1 cooked chicken carcass (from a store-bought rotisserie or homemade roast chicken), plus 1 1/2 cups shredded skinless roast chicken meat
• 8 oz. shiitake mushrooms, stems reserved, caps torn in half
• 6 garlic cloves, crushed
• 1 tsp. kosher salt, plus more
• 2 Tbsp. extra-virgin olive oil
• 1 medium head of green cabbage (about 1 lb.), cored, sliced into 1/2"-thick ribbons
• Freshly ground black pepper
• Chili oil (for serving; optional)

1. Bring chicken carcass, shiitake stems, garlic, 1 tsp. salt, and 8 cups water to a boil in a large pot, skimming foam from surface as needed. Cover pot and reduce heat to medium. Simmer 15 minutes. Strain broth through a fine-mesh sieve into a large bowl. Rinse out pot, then pour broth back in.
2. Meanwhile, heat oil in a large skillet over medium-high. Cook mushroom caps, stirring occasionally, until golden brown and softened, 7-9 minutes. Transfer mushrooms to a plate; season with salt.
3. Add cabbage to same skillet, press into an even layer, and cook, undisturbed, 2 minutes; season with salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred and tender in some spots and still crisp in others, about 2 minutes.
4. Add mushrooms, cabbage, and shredded chicken to broth and cook over medium heat just until chicken is warmed through, about 3 minutes. Season soup with salt and pepper. Divide among bowls and drizzle with chili oil if desired.

chicken carcass, shiitake mushrooms, garlic, kosher salt, extravirgin olive oil, head of green cabbage, freshly ground black pepper, chili oil

Taken from www.epicurious.com/recipes/food/views/chicken-soup-with-charred-cabbage (may not work)