This chicken soup is food for both body and soul. It provides electrolyte minerals, which your body uses to carry electrical signals from cell to cell.
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 cups finely chopped onions
- 5 cloves garlic, 3 cloves sliced and 2 cloves minced, divided
- 2-inch piece of fresh ginger, minced
- 2 cups chopped leeks (white and green parts)
- 2 cups chopped fresh shiitake mushrooms
- 2 cups sliced carrots, in ¼-inch rounds
- 2 cups diced unpeeled sweet potatoes
- 1 cup sliced celery
- 8 boneless, skinless organic chicken thighs, cut into cubes
- 8 cups chicken broth (Golden Chicken Bone Broth)
- 2 bay leaves
- ½ tsp pink rock or gray sea salt
- 4 cups chopped kale
- 1 cup chopped snow peas or green beans
- ½ cup each chopped fresh parsley and basil
- 1 Tbsp each chopped fresh oregano, thyme and rosemary
How to Make It
- Heat the olive oil in a soup pot over medium heat. Add the onions, sliced garlic, ginger and leeks. Cook until softened, about 3 minutes.
- Add the shiitake, carrots, sweet potatoes, celery, chicken, broth, bay leaves and salt. Increase the temperature to high, bring to a boil and then reduce the heat and simmer for about 25 minutes or until the vegetables soften but don’t become mushy.
- Stir in the kale, snow peas or green beans, the fresh herbs and the minced garlic. Simmer for another few minutes to meld the flavors and soften the kale. (Adding these ingredients at the end means that the veggies stay bright green and the garlic provides maximum immune benefit.)
