Goji Berry and Shitake Immune Boosting Soup
Chef Dylan created this immune boosting soup full of nutrients and goodness to fight against the sniffles. Click here to check out Chef Dylan's menu for our summer retreat in France
2 tbsp Dried Echinacea Root
1 cup Water, Freshly Boiled
5 tbsp Goji Berries, Fresh or Dried
8 cups Bone Broth
3 Chicken thighs or drumsticks
2 Large Onions, Peeled and sliced
12 Shitake Mushrooms, Thinly sliced
5 inches Root Ginger, Peeled and shredded
2 Fresh medium sized chillies, finely sliced
8 Garlic Cloves, Chopped
Extra sliced ginger and chillies to serve
Combine the dried echinacea root with water in a bowl to make a simple infusion. In another bowl, cover the goji berries with cold water and leave to rehydrate. Set aside and leave to stand.
Place the stock and chicken pieces in a large pan or slow cooker. Add the sliced onions, mushrooms, ginger and chillies and place around the chicken in the pan. On a very low heat, simmer gently for 1.5-2 hours, or until the chicken is tender and falls apart. Take off the heat.
Five minutes before serving add the goji berries and chopped garlic. Strain the echinacea infusion and add this to the soup. Reheat if needed.
Serve and garnish with sliced ginger and chilli.Can be served with noodles if desired.