lots of chopping
40 - 60 minutes
2 litres chicken bone broth, either home made or store bought (I like Costco's organic)
2 boneless, skinless chicken breasts
1/4 red onion
1/4 head of cauliflower
2 celery sticks
2 - 3 cloves garlic
1 bunch enoki mushrooms
1/2 tsp salt (reduce if using store bought broth)
1/2 tsp black pepper (omit for AIP)
1 tsp turmeric
1 tsp ginger
1 tsp Italian Seasoning mix
Peel & chop the rutabaga and put into a large sauce pot filled with the chicken broth, and set the heat to medium. Dice the onion and celery, and chop the chicken into bite sized cubes. Dice the garlic or mash it with a press. Just for kicks'n'giggles, julliene the carrot if you have a tool that can do that, or just chop it into rounds. Toss in the spices and herbs. Stir and set the timer for 20 minutes. Chop the cauliflower and the end off the enoki, and when the timer goes off, toss those in, and set the timer for 10 more minutes.
I love the flavours in this soup, and there are so many chunks of different textures it's something new with each mouthful. The enoki mushrooms are a definite switch from "normal" grain based noodles, and may take some getting used to, but I quite like them. They are full of vitamins and minerals, and antioxidants. This is a great soup for a cold raining day, or for when someone is feeling sick with a cold or flu.