As the Honest Body Assistant I love sharing what I’m doing in the kitchen with you, dear readers. At 38 weeks pregnant, these days I’m preparing to have this baby! In the kitchen, that looks like freezing grapes and fresh juice into ice cubes for labor, making electrolyte drink for labor, drinking lots of raspberry leaf tea, and, most recently, making an appetizing yet nourishing soup for my first post-partum meal. A five spice chicken soup.
I had gotten tired of all my old chicken soup routines and I wanted something a little different. I was craving shiitake mushrooms and earthy, fall flavors. So here is what I came up with- Five Spice Chicken Soup! We’ve tried it, it’s family approved and it was quite easy on my very squished digestive system 😉
Soups are always versatile in the amounts and with substituting whatever vegetables you have on hand, so feel free to experiment. Let me know what you come up with in the comments!Print
A nourishing, versatile, and earthy chicken soup. Dairy-free, grain-free, GAPS and Paleo.
- 3 Tbs butter, ghee, or coconut oil
- 3 leeks, white and light green parts only, sliced
- 4 oz shiitake mushrooms
- 1 delicata squash, seeded and thinly sliced (peeling optional)
- 3 stalks celery, thinly sliced
- 4 cloves garlic, minced
- 3 quarts of chicken stock or bone broth
- 1 1/2 quarts of cooked chicken from meat stock
- 3 cups shredded napa cabbage
- 8 oz frozen peas
- 1 Tbs Chinese Five Spice mix
- Salt and pepper to taste
- Melt fat in a large soup pot on medium low.
- Add leeks, celery, and mushrooms, sprinkle with salt and simmer until tender and fragrant, about 7 minutes.
- Add garlic and Chinese five spice mix, simmer another 2-3 minutes.
- Pour stock into the pot and turn up the heat to medium high.
- Add chicken, squash, cabbage, and peas.
- Simmer until squash is soft.
- Add salt and pepper to taste.
- Serve and enjoy!
Keywords: Five Spice Chicken Soup