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Large Stock Pot
Ingredients:
4 cups leftover cooked, boneless chicken pieces, chopped
3/4 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, diced
1/3 cup Shiitake mushrooms, chopped
1/3 cup Oyster mushrooms, chopped
1/3 cup Portobello mushrooms, chopped
1/2 cup beets, chopped
1 cup sliced fresh kale, packed (may substitute dandelion greens or collard) (Kale prep page)
1 cup sliced fresh chard, packed (may substitute spinach) (Chard prep page)
1 cup red cabbage, sliced in strips
1 tsp curry powder
2 tsp garlic powder
2 tsp onion powder
2 Tbsp Old Bay
2 Tbsp salt
1/2 tsp ground black pepper
1/2 to 1 gallon water
Directions:
In a large pot, cover chicken, onions, celery, carrots with 1/2 gallon of water, or enough water to come 2 inches above the food in the pot.
Add spices and stir over high heat.
Bring to a boil.
Add mushrooms and return to boil.
Stir in beets and red cabbage and return to boil.
Add greens and return to boil.
Reduce heat and simmer for 1 hour, adding water as necessary to keep the desired fluid level maintained.
Add salt & pepper to taste.
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Serve with fresh bread for dipping in the delicious broth!
Any type of dried, canned, or fresh mushroom may be used in this recipe. We have found we like the blend of shiitake, portobello, and oyster mushrooms the most, though!
Egg noodles added while water is boiling and then simmered to tenderness make an excellent addition that also stretches the soup further for more servings.
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