Turkey Tail & Mushroom Chicken Soup

Source / Author: Liza Dormady (User Submitted)

Ingredients for Chicken Stock:

• 1 carrot, roughly chopped
• 1 celery stick, roughly chopped
• 1/4 onion, roughly chopped
• Bones from a chicken (leftover bones from a rotisserie chicken work well)
• Splash apple cider vinegar
• 1/4 cup dried turkey tail
• 8 cups of distilled water

Ingredients for Soup:

• 1 cup diced carrots
• 3/4 cup diced onions
• 3/4 cup diced celery
• 1-2 cloves minced garlic
• 1/4 cup diced fresh mushrooms of choice (If you didn’t use turkey tail in the stock, add powdered mushrooms, like Reishi)
• 1/2 cup mix of brown and wild rice
• 1 chicken breast
• Fresh basil to taste
• Real Salt to taste
• Pepper to taste
• 1/4 tsp of turmeric
• 1 scoop of beef or chicken gelatin (Vital Proteins) optional
• Avocado oil

Instructions:

1. Make the stock: Simmer all stock ingredients for at least 2-4 hours; up to 12 hours if not adding beef or chicken gelatin. Strain the stock.
2. Make the soup: Heat avocado oil on medium-low in a stockpot. Cook carrots, onions and celery in stockpot for 10 minutes.
3. While they are cooking, mince the garlic and mushrooms. Add the garlic and mushrooms when the carrot mixture has five minutes left to cook. Stir when necessary.
4. Once mixture is fork tender, add chicken stock and rice. Simmer for 40 minutes.
5. During this time, add chicken breast (break apart by hand or chopped into pieces) and fresh basil, Real Salt, pepper, turmeric, and gelatin if desired (and mushroom powder if using). Enjoy!