This soup is inspired by my training in TCM (Traditional Chinese Medicine) and the current state of global health. What could be more appropriate than hot soup, rich with potent, herb-infused bone broth, veggies, clean protein, and a few known immune-boosting herbs? I have included an optional herbal section- depending on where you are, these may be easy or hard to find. Even without them, this soup will be deeply nourishing (and delicious).
makes a large batch, good for freezing and storing
To Make the Broth/Chicken
Whole Chicken OR Chicken Legs, 5 whole (leg & thigh) organic!
1 jar Kitchen Witch Chicken or Turkey bone broth (or broth of your choice)
Ginger, 1/4lb fresh, chopped medium-fine
Turmeric, about 4” fresh, chopped medium-fine
Shiitake, 2 handfuls, stemmed and sliced
Garlic, 5-7 cloves, minced or grated
optional herbal add-in’s (will make the soup more "earthy!"
Huang Qi (astragalus) about 4 large pieces
Dang Shen (codonopsis) 2 large pieces
Hong Zao (Chinese dates) 5 whole
For the Soup
Jasmine Rice, ¾ cup dry, rinsed in cold water till water runs clear, add 1 cup if you want more of a congee
Ginger, about 3” minced or grated fine
Turmeric, fresh, about 3” minced or grated fine
Garlic, 5 large cloves (more if you love it), minced
Zucchini, 2 medium, cut into large rounds
Carrot, 3 large, cut into large rounds
Bok Choy, 1 head (about 1lb), chopped into large chunks, leaves chopped fine
Cilantro Stems, from 1 bunch, chopped fine, save leaves for toppings
Scallion, 2 bunches, white and light green parts thinly sliced, for garnish
Sea Salt & Pepper
Cooking Fat such as ghee, coconut oil avocado oil
In a large soup pot bring a heaping tablespoon of cooking fat to medium, add the ginger/turmeric/garlic and a big pinch of salt and pepper, saute for 2-3 minutes till aromatic but not browning. Add the rice and toast, till just changing color, about 5 minutes. Scrape all of this into a dish and set aside.
Add the chicken, the optional Chinese herbs, and a big pinch of salt, then enough water to just cover the chicken. Turn heat on HIGH and bring to a simmer. Cover, allow to simmer for 25-30 minutes or until chicken is tender and just starting to fall off the bone. Remove the herbs, if using.
Remove the chicken, pull meat from the bones when cool enough, set meat aside. Add the rice mix and the bones back to the pot and lightly simmer again, for 15 minutes, covered.
While the broth continues to simmer, prep your veggies and toppings.
Remove chicken bones from the pot and add the carrots, shiitake, and zucchini, stir well, add about 2 tsp salt and some pepper. Bring the whole pot back to a gentle simmer, cover, and cook for 25 minutes or until the rice and carrots are just tender. Add chicken back into the pot, add cilantro stems, bok choy, and bring back to a simmer. Simmer for another 5 minutes. Taste for salt, adding if needed. Serve with toppings of choice, or cool and pack up to store.