I recommend this soup to folks every year during cold / flu season. It is easy to make, truly delicious, and is packed with immune-enhancing nutrients. It is basically a "leveled-up" chicken soup, and if you are really ambitious you can enhance it with the addition of medicinal herbs. It is Paleo, dairy free, gluten free, and keto if you minimize the carrots. It can be cooked on the stovetop or in an Instant Pot.
Ingredients
1 onion, chopped
1-2 cups shitake mushrooms, chopped
3-6 cloves fresh garlic, chopped
1-2 inches fresh ginger, chopped
2 carrots, chopped
2 stalks celery, chopped
1/2 bunch of organic kale or collards, chopped
1 lb organic, free range chicken, chopped
1 box organic, free range chicken stock, broth or bone broth
Salt to taste
1 Tbs oil of choice
Optional Herbal Boost
Astragalus root slices, Lotus seeds, Reishi mushroom, Black fungus
Tie these up in a cheese cloth so they can be removed after 10-15 min cooking
The Astragalus can add a strong bitter taste to the soup
Directions
Set heat to medium high (saute setting on Instant Pot)
Chop everything up
Add oil to hot pot
Saute onions, then add shitakes, then add carrot & celery, then add ginger & garlic, then add kale
Once kale is wilted, add chicken and stock
Stovetop
Bring to slight boil
Turn down heat to medium low
Add herb packet if using - remove after 10-15 min
Cover and cook until chicken is tender
Add salt to taste and serve
Instant Pot
Set to "Soup" setting, or pressure cook on high for 15 min
Release steam when done
Open, add and submerge herb packet
Put lid back on and steep for 10 min
Remove herb packet
Add salt to taste and serve
And yes, in case you were wondering, that is my dinner sitting on the floor, insisting on a photoshoot before I eat.
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