SPICY CHICKEN WITH WATERCRESS SOUP
Paleo / Gluten Free / Whole30
It's cold and rainy here in the SF Bay Area, but I can't complain. My East Coast friends are freezing their buns off in the snow and blizzardy weather and I'm over here so grateful that I live in Cali (love you East Coasters, but it's not for me!). ANYWHOOOOO. Cold weather means soup weather, and I've got a super easy and super delicious recipe that's bound to be a household favorite.
This soup is made with my favorite chicken bone broth from Bonafide Provisions, and some living watercress that I picked up from Whole Foods. I also used shiitake mushrooms, which give this soup a nice, earthy flavor. It's SO good, my toddler shamelessly devoured two bowls, and trust me when I tell you that he is the world's pickiest. eater. someone help me. Anyways, enjoy this recipe and leave a comment below!
Serves 8 to 10
9 cups Bonafide Provisions chicken bone broth
2 large carrots
1 cup shittake mushrooms
2 bundles of watercress (about 2 cups)
3 tb coconut aminos
2 tsp fish sauce
1 pound boneless, skinless organic chicken thighs
1 large shallot, thinly sliced
3 tb ghee
1 tsp spicy sesame oil (I used the Chosen Foods brand)
salt to taste
Slice the chicken thighs into thin strips and place in a bowl. Add coconut aminos, fish sauce, and spicy sesame oil. Mix well and set aside. Next, thinly slice your shallots, cut carrots into coins, and roughly chop your shiitake mushrooms (though I typically leave mine whole!), and chop the ends off your watercress and set aside. In a large soup pot, heat ghee. Once melted and pan is hot, add the shallots, carrots, and mushrooms. Mix well and cook for about 7 minutes, until the carrots begin to soften. Next add the bone broth and bring to a boil. Once boiling, add the chicken thighs and reduce the heat to low and simmer for about 10 minutes (the chicken thighs will be cooked through at that point). Last, add the watercress and mix well. Spoon your soup into individual bowls and enjoy! One other way that I like to top this soup is with a fried egg!
* recipe adapted from Nomnompaleo.