As told by the famous self-help series, “Chicken Soup for the Soul,” chicken soup is not just great for your body, but it is a remedy for your mind as well. Whether to recover from a nasty cold, an emotional “moment”, or simply a miserable winter day, there is no misery that a bowl of chicken soup can’t fix, or at least make a little warmer. I was raised with a similar idea; that chicken soup is the ‘Jewish penicillin.’ I’m sure other culture’s and their respective chicken soups have the same belief, and for a good reason.
Generally speaking, chicken soup is wonderful for you. The warm broth fills your stomach, healing sore throats along the way. Nutrient-rich ingredients such as poached chicken and veggies give you energy, while the savoury flavour ignites your appetite. Some might say that this passed-down version of chicken soup is just perfect. While I don’t completely disagree, there are a few additions that can elevate the healing properties of this classic dish. By making it with ginger, turmeric and mushrooms, chicken soup can become a truly a powerful medicine for your gut and overall health.
The combination of these superfoods makes chicken soup an extremely effective medicine for the whole digestive tract. If you are suffering from inflammation in the gut, or simply need to keep an eye on symptoms, this recipe should be your go-to.
Can be frozen without the noodles or green onions.
Place the shitake mushrooms in 1 1/2 cups of boiling water, let them soak while you prepare the rest of the ingredients.
Rinse and dry the chicken thighs
Heat the oil in a medium size soup pot over med-low heat. When the oil is hot, add the chicken and cover the pot. Cook for 10 minutes, turning once or twice. The object is to steam the chicken not to brown it; you want to get rid of the pink colour
In the meantime, strain the mushrooms, reserve the liquid and slice the mushrooms into thin slices (getting rid of the woody stems).
Stir in the leeks, ginger, turmeric and sliced mushrooms to the soup pot with the chicken. Cover the pot and cook until the leeks begin to soften, about 5 minutes
Add the bone broth, water, mushroom liquid, coconut aminos, and apple cider vinegar. Bring to a vigorous simmer over high heat. Lower the heat, maintain a gentle simmer and cook uncovered for 45 minutes. The chicken should be very tender and falling off the bone. Remove the chicken and set it aside.
In the meantime, bring a large pot of salted water to a boil and cook the noodles according to package directions, rinse in cold water, set aside.
Remove the chicken meat from the bones, chop it up and put it back in the pot with the soup. Taste for salt and pepper.
Stir the noodles into the soup. Serve in bowls with green onions sprinkled on top.
12 dried shitake mushrooms (about 3/4 oz)
5 bone-in chicken thighs, skin and fat removed
2 tsp grape seed or avocado oil
1 large leek (white and light green parts only), sliced into half moons and washed
3 tbs minced fresh ginger
1 tbsp minced fresh turmeric
4 cups chicken stock
3 cups water
2 tbsp coconut aminos
1 tbs apple cider vinegar
Sea salt and pepper to taste
1 250 gram package of 100% soba noodles, I like King Soba brand
2 green onions, chopped into rounds (for garnish)
BA, BScOT Founder/Chef/Recipe Developer
DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating.