Immune Boosting Asian Chicken Soup
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.