GINGER, CHICKEN & MUSHROOM SOUP

Ingredients

2 bone in chicken breasts

3 cups chicken stock

3 cups water

1 sm head garlic cut in ½ horizontally

1 bay leaf

½ tsp all spice powder

4 oz sliced mushrooms

2 birds eye chili/1 fresh cayenne pepper (opt)

1 ½ ” pcs. Ginger root, julienned

3 tbsp coconut aminos (available at FRESH)

2 tsp. rice wine or white vinegar

1 blade shadon beni sliced thin

¼ cup sliced green onions

Opt vegetables – ½ cup cooked cubed sweet potato/ pumpkin/carrots/Corn (yellow)

1 cup washed & sliced swiss chard, spinach, boc choy or kale (green)

Directions

1. Place chicken, garlic, salt, bay leaf, ginger & all spice into a pot with
   the water & chicken stock. Bring to a low simmer over high fire.
2. Reduce heat to low & cook 25-30 min. depending on size of chicken breasts. You may also cut the chicken beast in ½.
   Remove chicken, cool slightly & shred into med sized chunks.
   
3. Meanwhile cook a couple of the yellow optional items listed.
4. Chop the greens.
   
5. Strain stock into another pot, bring broth back to a boil. Add chicken, mushrooms, sweet potato, chili. Hold herbs herbs & chopped greens until the stock has come back to a boil @ 8 min, turn off heat.
6. Add herbs & greens cover 3 min. taste adjust seasoning and serve hot.