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. 



  • 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 


  • 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

  1. Add all broth ingredients to large pot. Bring to a boil, cover, and turn to simmer.
  2. 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.
  3. Let broth cool a bit, then strain, and get started on the soup…
  4. Saute carrots, and onion in coconut oil, or grass fed butter, until just gold brown.
  5. 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.