15-20 minutes
25-20 minutes
4
2 free-range chicken breast, boneless and skinless
Salt and freshly ground pepper, to taste
1 tablespoon coconut oil
½ onion, diced
2 cloves garlic, minced
2-3 carrots, sliced into ¼” coins
2 stalks celery, thinly sliced
2” piece fresh ginger, thinly sliced
1” piece fresh turmeric, thinly sliced
2 cups shiitake mushrooms, sliced
1 cup button mushrooms, sliced
3 tablespoons coconut aminos
¼ teaspoon red chili flakes
4-6 cups chicken stock
2-3 heads baby bok choy, chopped
1.) Fill a medium pot with water, add the chicken and bring to a boil. Lower the heat and simmer for about 25-30 minutes or until fully cooked. Remove and set aside.
2.) Melt the coconut oil in a large pot over medium-high heat and sauté the onion, garlic, carrots and celery for about 2-3 minutes. Add the ginger, turmeric, mushrooms, coconut aminos, chili flakes and stock. Bring to a boil, then lower to a simmer for 20-25 minutes.
3.) In the meantime, shred the chicken. During the last 5 minutes of cooking time, add the chicken and bok choy. Serve with cauliflower rice or sides of choice.
