Kickin' Coconut Chicken Soup

Watch a video of this recipe being prepared

2 tbsp. oil (olive, coconut, or butter)
2 tbsp. apple cider vinegar
6 garlic cloves, minced
2" piece fresh ginger, grated
2 jalepenos, chopped (remove seeds if you prefer less heat)
5 cups water
¼ - ½ tsp red pepper flakes
4 oz. shitake mushrooms, chopped
1 red bell pepper, chopped
1 bunch spinach, stems removed, washed and chopped
1 small bunch broccoli, chopped
4 small bunches bok choy, coarsely chopped
2 cups cooked chicken, cubed
1 14-oz can of coconut milk
¼ cup tamari or soy sauce

To prepare the chicken:
Remove giblets from the chicken and place whole chicken along with giblets in a large stock pot. Add apple cider vinegar, water, and salt and pepper to flavor. Bring to a boil, reduce heat to low and simmer, partially covered for at least 2 hours. Remove chicken and set aside to cool. Strain cooking broth into a large bowl, reserving for soup. Remove the meat from the bones, saving the leftover bones for stock. Set aside 2 cups of chicken for the soup, reserving the rest for another meal.

To prepare Kickin' Coconut Chicken Soup:
Heat oil in large stock pot over medium heat. Add garlic, ginger, and jalepenos, sauté 2-3 minutes, stirring often. Add reserved broth, red pepper flakes and mushrooms and bring to a low boil, reduce heat, cover and simmer for 20 minutes. Add red bell pepper and simmer for 5 minutes. Add chicken, spinach, broccoli, bok choy, coconut milk and tamari and simmer an additional 3-5 minutes, until soup is warmed through and the greens are wilted. Serve with wild rice or buckwheat pasta and a green salad for a complete meal.

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