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Chicken soup with toasted garlic, mushrooms and celery2WW

Ingredients

• Olive oil
• 2 tbsp(s)
• Garlic clove(s)
• 8 clove(s), medium, thinly sliced
• Kosher salt
• 1½ tsp(s), added gradually in each step
• Black pepper
• ½ tsp(s), freshly ground, added gradually in each step
• Uncooked shallot(s)
• 2 large, thinly sliced crosswise into rings
• Fresh shiitake mushroom
• 1 pound(s), or cremini, quartered
• Canned low-sodium chicken broth
• 8 cup(s)
• Uncooked celery
• 4 rib(s), small, thinly sliced on the diagonal (reserve celery leaves)
• Celery leaves
• ½ cup(s)
• Cooked skinless boneless chicken breast(s)
• 2½ cup(s), chopped, sliced or chopped
• Asian fish sauce
• 1 tsp(s), plus more as needed (optional)
• Fresh lime(s)
• 1 item(s), juiced
• Cilantro
• ½ cup(s), tender stems and leaves
• Hot sauce
• 1 tsp(s), or to taste

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