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