This is our go-to winter weather or feeling under the weather soup. Enjoy!
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
8 cups homemade chicken or vegetable broth (or store bought organic, low sodium broth)
1 pound boneless, skinless organic chicken breasts, thinly sliced into bite sized pieces
1 cup chopped organic kale leaves
¼ cup packed cilantro leaves chopped
1 to 2 teaspoons Himalayan pink salt
½ teaspoon garlic powder
Fresh Squeezed lime juice (optional)
Fresh ground pepper (optional)
Heat large soup pot over medium high, add coconut oil, carrot, celery, onion, mushrooms, and ginger. Sauté for about 5 minutes until onions soften and mushrooms begin to soften. Add broth, increase heat slightly and bring to a low boil for just about 30 seconds. Reduce heat to simmer, add sliced chicken breasts 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, sea salt, and garlic powder, and cook for another 5 or 10 minutes. Season with fresh lime juice and pepper just before serving if desired.