Immune Kickin’ Chicken Soup Recipe

Immune Kickin’ Chicken Soup

Paleo Diet

Primal

Sugar Free

Gluten Free

Nut Free

Legume Free

Dairy Free

Grain Free Diet

Egg Free

Peanut free

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Description

Nearly every ingredient in this Immune Kickin' Chicken Soup supports healthy immune function, from the beta-glucan loaded shiitake mushrooms to the lauric acid-rich coconut milk and potent garlic, to the vitamin C-rich veggies and the probiotic-rich miso. And it comes together so quickly and easily that it may turn into your go-to soup.

Serves

6-8 servings

Total Time

4 hours 40 minutes

Ingredients

10 ounces organic shiitake mushrooms, sliced (fresh or frozen)

2 bunches organic green onions, thinly sliced and whites and greens separated

2 large organic red bell peppers, cut into ½-inch pieces

12 organic garlic cloves, minced

4-inch knob of organic ginger, grated

1⁄8 teaspoon Natural Grocers® Brand Bulk Organic Chili Flakes, or up to 1/2 teaspoon

sea salt and pepper, to taste

2 pounds organic boneless-skinless chicken breast or thighs, if using breasts cut each breast in half crosswise

8 cups organic chicken bone broth

1 (13.5-ounce) can Natural Grocers Brand Organic Original Coconut Milk

10 ounces Natural Grocers Brand Frozen Organic Spinach, (thawed and drained)

4 tablespoons organic sweet white miso, or up to 6 tablespoons

Directions

Place the mushrooms, whites of the green onions, red pepper, garlic, ginger, chili flakes, and salt and pepper in the bottom of a slow cooker. Stir to mix together. Place chicken pieces on top. Gently pour in the broth. If the broth level seems too low in your slow cooker, add one cup of water.
Cover and cook on high for 4 hours or on low for 6-8 hours. If using frozen spinach place it in the fridge now to thaw.
Remove chicken from the soup, add the coconut milk and spinach, cover and cook for another 15-30 minutes. Using two forks, shred the chicken and return to the soup.
Turn off the slow cooker. Place miso in a small bowl and add about ½ cup of broth from the soup. Mix well until the miso forms a thin paste. Add to the soup and stir to combine. Alternately you can add 1-1½ teaspoons to each serving bowl, add a small amount of the broth, and then mix well before filling the bowl with soup. Serve immediately garnished with remaining sliced green onions.

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