Immune Boosting Asian Chicken Soup

Added on December 14th, 2012 by our friend from http://www.simplesmartnutrition.com

Cooking Steps

In a large saucepan or dutch oven, add in chicken and about 4-6 cups of water. Bring to a boil and simmer on low heat with a lid on, for about a half hour to an hour, until meat is done and falling off the bones. If you added in large pieces, remove them with a strainer spoon and remove meat from bones, and return meat to stock.

Add in ginger, garlic, chicken stock, kale, carrots, quinoa (this is optional!!), and bok choy, and seasonings and simmer for 20-30 minutes. Garnish with sliced gres it is technically not considered paleoen onions, and serve with a tossed green salad and enjoy!! Makes 4-6 servings.

Serves 5
1 hour
This is a Recipe

Ingredients

  • 1 leftover chicken or turkey carcass, or 4 boneless, skinless thighs
  • 4 cups water
  • 4-6 garlic cloves, chopped
  • 1 Tbsp fresh ginger, minced or grated
  • 1 cup chopped organic kale, 1 carton of oranic chicken stock
  • 3 or 4 carrots, sliced , 4-6 chopped green onions
  • 1 medium sized baby bok choy, chopped,
  • 1/2 lb fresh shiitake mushrooms, sliced
  • 1/2 dry quinoa (optional)
  • 2 Tbsp soy sauce, 1/2 tsp red pepper flakes, fish sauce to taste
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4 Responses to “Immune Boosting Asian Chicken Soup”

  1. can you substitute the fish sauce with something else? sounds gross.

    mary, on December 17th, 2012

  2. Love it Asian style

    therdtum, on January 4th, 2013

  3. ‘Twas delish!

    sswade72, on January 16th, 2013

  4. Use the fish sauce!!! It sounds gross but is great in soups! Adds great flavour not fishy flavour.

    cyndads, on January 29th, 2013

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