Our Favorite Fall Recipe

This "Immunity Boosting Soup" is our team's favorite meal this time of year!

Main Stock Ingredients:

• 1 chopped white or yellow onion
• 3-4 stalks chopped celery (and center baby stalk with leaves)
• 2 chopped medium carrots
• 6-8 oz shiitake whole mushrooms (baby roughly chopped)
• 6-8 oz fresh mushroom medley (pre-chopped)
• 2-3 stalks of chopped kale
• 1 bunch chopped boy choy
• Slurry of pureed 2 tbsp fresh ginger, 1 tsp fresh turmeric root, 5-7 cloves garlic
• 1 bay leaf
• More Spice Creole
• 1 1⁄2 tsp Red Curry Paste
• Pinch Rosemary
• Onion Powder
• Garlic Powder
• Parsley
• Poultry seasoning
• Cumin Seed (not powder)
• 4 cups of Mushroom broth
• 4 cups of Vegetable broth
• 4 cups of Chicken broth
• 2 cups of water
• 2 tbsp Vegetable Better than Bouillon
• 4-6 lbs Chicken thighs (whole)
• Tbls Coconut Oil
• S&P

Broth Additive:

• 1⁄2 of onion (whole)
• 2 stalks celery (whole)
• 2 carrots (whole)
• 4 garlic cloves
• Bok Choy stems
• Lil chunk of Ginger

Recipe:

1. In the largest Dutch Oven on medium heat, melt 1 tbsp coconut oil.
2. Add chopped onions and when starting to soften, add chopped celery and carrots.
3. When soft, add garlic/turmeric/ginger slurry and fry a little.
4. Add spices and Vegetable Better than Bouillon.
5. Add all broths (mushroom, vegetable, chicken).
6. Turn to medium high and add mushrooms and whole chicken thighs and “Broth Additive”, as described below.
7. Bring to boil, then down to simmer for 40 minutes.
8. Remove “Broth Additive” and puree with water or broth and then add back to soup.
9. Remove chicken thighs and shred into bite size pieces using 2 forks.
10. Add Bok Choy and Kale and simmer for another 10-15 minutes.
11. Skim fat and serve.