GINGER, CHICKEN & MUSHROOM SOUP

Complexity: Easy

Ingredients:

  • 2 bone in chicken breasts
  • 3 cups chicken stock
  • 3 cups water
  • 1 sm head garlic cut in ½ horizontally
  • 1 bay leaf
  • ½ tsp all spice powder
  • 4 oz sliced mushrooms
  • 2 birds eye chili/1 fresh cayenne pepper (opt)
  • 1 ½ ” pcs. Ginger root, julienned
  • 3 tbsp coconut aminos (available at FRESH)
  • 2 tsp. rice wine or white vinegar
  • 1 blade shadon beni sliced thin
  • ¼ cup sliced green onions
  • Opt vegetables – ½ cup cooked cubed sweet potato/ pumpkin/carrots/Corn (yellow)
  • 1 cup washed & sliced swiss chard, spinach, boc choy or kale (green)

Directions:

  1. Place chicken, garlic, salt, bay leaf, ginger & all spice into a pot with the water & chicken stock. Bring to a low simmer over high fire.
  2. Reduce heat to low & cook 25-30 min. depending on size of chicken breasts. You may also cut the chicken breast in ½.
  3. Remove chicken, cool slightly & shred into med sized chunks.
  4. Meanwhile cook a couple of the yellow optional items listed. Chop the greens
  5. Strain stock into another pot, bring broth back to a boil. Add chicken,mushrooms, sweet potato, chili. Hold herbs herbs & chopped greens until the stock has come back to a boil @ 8 min, turn off heat.
  6. Add herbs & greens cover 3 min. taste adjust seasoning and serve hot.