Healing Chicken Soup
Throughout time, chicken soup has been known as a food that heals. The healing properties come from bone broth, which is how the soup was traditionally made. Most chicken soups you can buy at a store no longer are made with bone broth. You can, however, find bone broth for sale now in most grocery stores. You can also (very easily) make your own (more to come on that soon!) The ginger in this soup adds even more of an immune boosting punch!
This soup is enjoyed by my family in times health, but rely on it during times of sickness. You can feel the nourishment with each bite of this savory goodness.
Preparation Time: 30 minutes
1 Tablespoon olive oil
1 yellow onion, sliced into half moons
4 stalks of celery, chopped
4-6 carrots, chopped
3 cloves garlic, finely chopped
1/4-1/2 cup ginger, finely chopped (to your taste)
6-8 cups bone broth
1 head of cabbage, chopped
1Tablespoon bacon grease or coconut oil
1 1/2 lb boneless, skinless chicken thighs, cut-up
~2 Tablespoons ume plum vinegar
1 cup shitake mushrooms, diced
2-4 cups bok choy
2-4 cups cooked noodles
Saute onion, celery, carrots, and garlic until veggies are getting soft in olive oil. Add ginger and mushrooms (if using). Once all veggies are soft, add bone broth. You will need enough broth to be able to cook down all the greens you will add. Simmer for 20-30 minutes. Add cabbage, bok choy or any other green that suits you. Simmer for 10-15 minutes.
While veggies are simmering, cook chicken in a separate pan. Boil noodles if using.
Add chicken to the soup. Generously add ume plum vinegar and sea salt to taste to taste. You will know it is enough when all the flavors of the soup are blended together.