Chicken Vegetable Soup

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  • Total Time: 1 hrs 50 mins
  • Hands-on Time: 0 hrs 30 mins
  • Makes: 6-8 servings

Featuring astragalus root, shiitake mushrooms, ginger and homemade chicken stock, this wholesome soup is an herbaslist's dream! But you'll love the warm and well feeling it gives you, as well as the taste!

Ingredients

  • 1 small whole chicken

    3 Frontier Co-op Astragalus Root Slices

    3 Frontier Co-op Bay Leaves

    2 to 4 Frontier Co-op Red Chili Peppers

    2 to 3 quarts water to cover and cook chicken

    1 ounce Frontier Co-op Shiitake Mushrooms

    2 large onions, chopped

    2 large carrots, chopped (about 1 cup)

    3 celery stalks, chopped

    2 tablespoons tamari

    1 piece (2-inches) fresh ginger, chopped

    4 cloves garlic, chopped

    1 tablespoon Frontier Co-op Parsley

    3 cups bok choy or other Chinese cabbage, chopped

    Juice of one lemon

    2 tablespoons fresh cilantro leaf, chopped (optional, for garnish)

Directions

    1. In a large soup pot, place chicken, astragalus, bay leaves and chili peppers. Cover with water and cook for about 1 hour, until tender. Remove chicken from pot and set aside to cool.

    2. Rinse shiitakes under cool water, then place in a small bowl and cover with hot water. Let sit for 15 minutes to soften, then drain and chop.

    3. To stock in pot, add onions, carrot, celery, tamari and mushrooms, and simmer for 10 minutes. Remove chicken from bone and add chicken back into pot, along with ginger, garlic and parsley flakes. Continue simmering another 5 minutes.

    4. Remove astragalus, bay leaves and chili peppers and discard. To the pot, add bok choy and lemon juice, letting bok choy reach desired tenderness. Stir well, taste and adjust seasonings, if desired. If soup is not as spicy as you would like, add cayenne powder, ¼ teaspoon at a time. Serve piping hot and garnish with chopped cilantro, if desired.


    CHEF SUGGESTIONS:

    For mild heat, use Ancho chilis; for medium, smoky heat use Chipotles, and for blazing heat use Birdseye chilis.

    If preferred, you may use Frontier Co-op Crushed Red Chili Peppers in place of the whole peppers, and leave them in the soup stock.

    For a vegetarian version, this soup can be made without chicken. Add Frontier Co-op No-Chicken Broth Powder to the veggies while they're cooking, to get a richer broth.

     

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