It's that time of year when our immune system's can use a little extra support. This wintery soup is sure to help keep the bad bugs at bay. Plus it tastes delicious.
Serves 4 to 6
1 tablespoon coconut oil or olive oil
1 large organic carrot, chopped
2 stalks organic celery, chopped
1/2 large yellow or white onion, peeled and diced
1 1/2 cups shiitake mushroom caps, thinly sliced
4 ounces fresh ginger root, thinly sliced or minced
1 clove garlic, minced
8 cups homemade bone broth, chicken or vegetable broth (or store bought organic, low sodium broth)
1 pound boneless, skinless organic chicken breasts, thinly sliced into bite sized chunks (optional - this soup is also awesome vegan, made with just vegetable broth and veggies)
1 cup chopped organic kale leaves (or sub spinach or Swiss chard), sliced into thin ribbons
¼ cup packed cilantro leaves chopped
1 to 2 teaspoons Himalayan pink salt or sea salt
Fresh Squeezed lime juice (optional)
Fresh ground pepper (optional)
Heat large soup pot over medium high, add coconut oil, carrot, celery, onion, and mushrooms. Sauté for about 5 minutes until onions soften and mushrooms begin to soften. Add ginger, garlic, and broth, increase heat slightly and bring to a low boil for just about 30 seconds. Reduce heat to simmer, add chicken and simmer for about 45 minutes to an hour, skimming foam from the top if necessary, until chicken is cooked through.
Stir in kale, cilantro, and sea salt, and cook for another 5 or 10 minutes. Season with fresh lime juice and pepper just before serving as desired.
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