Description
A nourishing, versatile, and earthy chicken soup. Dairy-free, grain-free, GAPS and Paleo.
Ingredients
Scale
- 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
Instructions
- 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!