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WATERCRESS AND CHICKEN SOUP
Ingredients
- ½ pound fresh watercress (or two containers of Go Green hydroponic/living watercress), washed and drained
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 2 teaspoons coconut aminos
- ½ teaspoon toasted sesame oil
- ½ teaspoon Red Boat fish sauce
- 1 teaspoon avocado oil, ghee, or fat of choice
- 1 large shallot, thinly sliced
- 2 large carrots, peeled and sliced into ¼” coins
- 4 large shiitake mushrooms, thinly sliced
- kosher salt, to taste
- 6 cups bone broth or chicken broth
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Directions
- Grab your watercress and cut off the root end if you’re using the living stuff.
- Cutting the roots off a bunch of fresh watercress.
- Rinse the leaves well in cold water and spin dry in a salad spinner. (Or just drain the washed leaves in a colander.)
- Slice the boneless, skinless chicken thighs into strips, and put them in a bowl.
- Add the coconut aminos, sesame oil, and fish sauce, and stir to make sure the marinade is well distributed.
- (If you’re a rockstar meal planner, you can marinate the chicken for up to 24 hours in advance.
- But if you’re like me, you can do this right before you make the soup.)
- Heat the avocado oil or fat of choice in a large saucepan over medium heat and chop up the rest of the vegetables.
- When the pan is hot, toss in the shallots, carrots, and shiitake mushrooms and a pinch of salt.
- Sauté until the shallots and mushrooms are softened (about 5-10 minutes).
- Pour in the broth, and bring to a boil over high heat.
- Add the chicken and bring everything back up to a boil.
- Reduce the heat to low (or just enough to maintain a simmer) and cook for 5-10 additional minutes, or until the carrots have softened and the chicken is cooked through.
- Boneless, skinless chicken breast will cook faster than thighs, so you may need to fish out the chicken first if the carrots aren’t yet as tender as you want ’em.
- Thighs, on the other hand, are more forgiving if you overcook them, so you can leave them in the pot until the carrots are cooked through.
- Remove the pot from the heat and stir in the watercress.
- As soon as the watercress is wilted, season to taste with more salt and/or fish sauce.
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