Sweet-and-Sour Chicken Vegetable Soup
DAIRY
FREE
NUT
FREE
PALEO
DIET
Earthy Asian vegetables star in this fragrant, brothy soup that’s ideal for leftover stock chicken. Now chicken soup’s not only good for the soul; it’s great for the gut, too.
Prep Time 15 minutes |
Cook Time 20 minutes |
Makes 8 cups |
Serving Size 2 cups |
INGREDIENTS
4 cups homemade chicken stock
2 cups cooked chicken (left over from making stock)
2 cloves garlic, sliced
2 tsp. fresh grated ginger
1 medium scallion, green and white parts, chopped
1 medium yellow onion, peeled, chopped
1 medium red bell pepper, ribs and seeds removed, and chopped
1 cup shitake mushrooms, caps only, sliced thin
½ cup broccoli florets, chopped
½ cup carrots, peeled and sliced thin
1 tsp. sea salt
2 TB. raw honey
¼ cup lemon or fermented vegetable juice
METHOD
1 In a medium stockpot, combine chicken stock, chicken, garlic, ginger, scallion, yellow onion, red bell pepper, shitake mushrooms, broccoli, carrots, and sea salt. Set over medium-high heat, and bring to a boil.
2 Cover, reduce heat to medium-low, and simmer for 20 minutes or until vegetables are just softened.
3 Uncover, and stir in honey and lemon juice.
“If fresh shitakes aren’t available, substitute cremini or brown button mushrooms, stem on and sliced thin.”
Variation
Sweet-and-Sour Beef Vegetable Soup
Substitute 4 cups beef stock and 4 cups cooked beef shank (from making stock) for the chicken stock and cooked chicken.
Sweet-and-Sour Chicken Vegetable Soup
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