Cure Your Cold Chicken Soup

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  • 1 ½ lbs organic chicken thighs boneless, skinless
  • 6 cloves garlic crushed
  • 2 bay leaves
  • 4 whole allspice
  • 7 cups water
  • 8 oz mushrooms maitake or shiitake, cut into bite-size pieces
  • 1 chile seeded and thinly sliced (use fresno for more mild flavor or jalapeno for hot)
  • 1 inch ginger peeled, minced
  • 2 tbsp rice wine vinegar
  • 2 tbsp tamari
  • sea salt to taste
  • freshly ground black pepper to taste
  • 2 green onions sliced thin
  • ½ avocado pitted and diced, optional
  • 1 lime juiced
  • ¼ cup fresh cilantro chopped
  • Place chicken, garlic, bay leaves, and allspice in a heavy, large pot. Cover with water and bring to a simmer over high heat. Quickly reduce the heat to medium-low, cover pot, and cook for 10 minutes.
  • Remove the chicken and let cool slightly. Shred the chicken using two forks or your hands. Strain the stock through a fine-mesh sieve into a clean pot and discard the solids.
  • Add mushrooms, chile, ginger, vinegar, and tamari to the broth. Bring to a boil; reduce heat and simmer, stirring occasionally, for approximately 10 minutes. Season with salt and pepper, then return the shredded chicken and simmer until meat is just warmed through.
  • Divide soup among bowls and serve garnished with green onion, avocado, cilantro, and a squeeze of lime!
Make ahead tip: Chicken can be poached a few days in advance. When ready to serve, reheat broth and cook mushrooms then add chicken. We love this served with some brown rice!