Chicken Slaw Soup

By: Dr Rachel Enright
Chicken Slaw Soup
Info
  • Servings
    2-3
  • Prep Time
    10 mins
  • Cook Time
    20 mins
Ingredients
  • Ghee or olive oil 2 tbsp
  • Onion, chopped fine 1 pc
  • Garlic 2 cloves
  • Ginger, grated 1 tbsp
  • Celery, sliced thin 1 stalk
  • Shiitake or any other mushroom, chopped 1 cup
  • Store-bought kale slaw or coleslaw mix 1 pack
  • Organic bone or veggie broth 4 cups
  • Organic chicken breasts, sliced into thin strips 2 small
  • Slendier pasta 400g
  • Parsley, chopped 2 sprigs
  • Salt and pepper to taste

Method

  1. In a medium-sized soup pot, add the oil, onion, garlic, ginger, celery and mushrooms. Once hot, add the chicken slices. Sauté all together until chicken is almost cooked.
  2. Add the bone broth and veggies. Simmer on medium heat for 10-15 minutes.
  3. Rinse the Slendier pasta and then add to the soup pot.
  4. Season with salt and pepper to taste.
  5. Transfer to a serving bowl (or individual soup bowls) and garnish with parsley.
  6. Serve and enjoy!

Extra Notes

You may swap kale slaw/coleslaw mix with 3 cups of a combination of carrot and shredded cabbage (or your choice of veggies), chopped small. Option to use tofu in place of the chicken.
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