This soup starts with an insanely nourishing, herbal infused, medicinal mushroom broth. I added ingredients like reishi mushroom, rose hip, and elderberries; with more traditional seasonings, such as ginger root, rosemary, and of course everyone’s favourite, garlic.
Feel free to also reserve a bit of broth to freeze – simply pour into ice cube trays and add to anything and everything, to give all your meals a great, big vitamin and mineral boost.
Ingredients
BROTH
- 1 medium organic chicken **I’m an advocate of free-to-range, pastured raised birds
- 8 cups water
- 1 large walla walla onion, peels left on, roughly chopped
- 3 – 4 garlic cloves
- 1 -2 inch pc. ginger root, skin on, sliced
- 2 inch pc. turmeric root, skin on, sliced
- 1 Tbsp dried rosemary
- 1 large handful flat-leaf parsley
- 3 – 4 dried reishi mushroom slices
- 1/3 cup dried rose hips
- 1/3 cup dried elderberries
- a healthy dash of cayenne pepper
- sea salt + fresh ground pepper, to taste
SOUP
- Cooked chicken, dark + white meat, shredded
- 1 large, or 2 small walla walla onions, peeled + chopped
- 3 large carrots, sliced + halved
- 3 celery stalks, sliced
- 1/2 cup dried arame seaweed
- bok choy, roughly chopped
- purple kale leaves, de-stemed, and roughly chopped **I chop the stems up after, and add them too
- 1/2 small green cabbage, thinly sliced, or shredded
- coconut oil, or grass-fed butter for sautéing
Preparation Method
- Add all broth ingredients to large pot. Bring to a boil, cover, and turn to simmer.
- Let broth simmer on very low for as long as possible. I like to leave mine for at least 24 hours. You can certainly go longer – up to 48 h. some would say.
- Let broth cool a bit, then strain, and get started on the soup…
- Saute carrots, and onion in coconut oil, or grass fed butter, until just gold brown.
- Transfer sautéed veggies to broth, and add all other ingredients (except bok choy + kale). Simmer, covered, until all veggies are just tender. I don’t like to overdue the leafy greens, so I add them at the very end.
