Immune Boosting Bone Broth Soup

Prep and Cook Time: 

1 hour 30 minutes

Ingredients: 

½ ounce (about ½ cup) dried shiitake or mixed mushrooms

1 teaspoon olive oil

2 cups diced onion 3 cloves garlic, thinly sliced

6-inch peeled fresh ginger, thinly sliced

6 cups chicken broth or chicken bone broth

1 cinnamon stick

1 whole star anise

1 teaspoon freshly ground pepper

2 pounds boneless, skinless, chicken thighs, cut into 1-inch pieces

1 bulb fennel, cored and cut into 1-inch pieces

8 scallions, whites cut into 2-inch pieces and greens chopped for garnish 

1 pound bok choy, preferably baby bok choy

½ cup fresh cilantro

Toasted Seasame Oil

Lime

Cooking Instructions: 

1. Places mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove mushrooms from the water, remove any stems, and cut into ⅛ inch slices; set aside. Strain the soaking liquid and reserve.

2. Heat oil in a large soup pot or dutch oven over medium heat. Add onion, garlic, and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquids, broth, soy sauce, cinnamon stick, star anise, and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.

3. Stir in fennel, scallion whites, and the reserved mushrooms and cook for 5 minutes. Add bok choy, return to a simmer, and cook for 3 more minutes. Cook until the greens are just about wilted. 

4. Discard the cinnamon stick and star anise. Ladle soup into bowls. Garnish each bowl with scallion greens, cilantro and a ¼ teaspoon drizzle of sesame oil. Serve with lime wedges, if desired. 

Notes: 

There are many gluten-free soy sauces available and people with gluten-sensitivty should use soy sauces labeled “gluten-free” since soy sauce may contain wheat.