This chicken soup is just like your grandma used to make, only better—shiitake mushrooms, ginger, and astragalus root combine to make it an immunity-boosting rock star.
Cayenne pepperadd this to each individual bowl as you like
2split chicken breastsbone in, skin on
13-inchpiece gingercut into strips
6slicesdried astragalus root
4carrotschopped
4celery stalkschopped
½white onionchopped
2garlic clovesminced
1large bunch kaleleaves and stems chopped separately
6shiitake mushroomssliced
1cupfresh parsleyfinely chopped
1cupfresh cilantrofinely chopped
Instructions
Fill a stock pot about one-third of the way with filtered water and toss in some sea salt, ground black pepper, and a pinch of cayenne pepper. Bring water to a boil.
Add the split breast (after pulling off the fat and skin--a little left is fine).
Add the ginger, astragalus root, carrots, celery, onions, garlic, kale stems, and shiitake mushrooms to the soup. Return to a boil, then reduce to a simmer.
Let this cook for about 30 minutes to an hour. When it's almost finished cooking, add the kale leaves and use a fork to shred the chicken.
Put the chopped parsley and cilantro in the bottom of your serving bowl and ladle the soup over it.
If you want to add some additional slices of ginger (not too much) and cayenne pepper, you’ll really open up your sinuses for a good, healthy blow.