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Sweet-and-Sour Chicken Vegetable Soup

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DAIRY
FREE

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NUT
FREE

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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.”

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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.

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Sweet-and-Sour Chicken Vegetable Soup

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