Asian Chicken Soup (Paleo)

By mdancause

Ingredients

• 1 leftover chicken or turkey carcass, or 4 boneless, skinless thighs
• 4 cups water
• 4-6 garlic cloves, chopped
• 1 Tbsp fresh ginger, minced or grated
• 1 cup chopped organic kale, 1 carton of oranic chicken stock
• 3 or 4 carrots, sliced , 4-6 chopped green onions
• 1 medium sized baby bok choy, chopped,
• 1/2 lb fresh shiitake mushrooms, sliced
• 2 Tbsp soy sauce, 1/2 tsp red pepper flakes, fish sauce to taste

Preparation

Step 1

In a large saucepan or dutch oven, add in chicken and about 4-6 cups of water. Bring to a boil and simmer on low heat with a lid on, for about a half hour to an hour, until meat is done and falling off the bones. If you added in large pieces, remove them with a strainer spoon and remove meat from bones, and return meat to stock.

Add in ginger, garlic, chicken stock, kale, carrots, and bok choy, and seasonings and simmer for 20-30 minutes. Garnish with sliced gres it is technically not considered paleoen onions, and serve with a tossed green salad and enjoy!! Makes 4-6 servings.