This dish is a family favorite and perfect for cooler weather – it’s in our weekly dinner rotation!
Ingredients:
- 2 tsp olive oil
- 2 lbs boneless, skinless chicken thighs (whole)
- 1 tsp salt
- Pepper to taste
- 1 cup sliced shiitake mushrooms
- 1 onion, sliced
- 6 cloves garlic, minced
- 1-inch fresh ginger, grated
- 6 Tbsp coconut aminos
- 1 tsp toasted sesame oil
- 4 cups chicken broth
- 4 cups spinach or super greens
- Ramen noodles, rice vermicelli, or cooked rice
Instructions:
- Turn your crock pot or pressure cooker to low heat or sauté mode, then add olive oil.
- Once the oil is warm, add the chicken thighs and lightly brown both sides.
- Add mushrooms, onion, garlic, ginger, coconut aminos, sesame oil, salt, and pepper. Mix everything well, then pour in the chicken broth.
- For a pressure cooker: Cook on high pressure for 15 minutes.
For a crock pot: Cook on medium heat for 30 minutes. - Once the chicken is cooked, use two forks to shred it into bite-sized pieces (this should be easy).
- Turn off the heat, add the greens, and let them wilt.
Serving:
- If using ramen noodles or rice vermicelli: Add the dry noodles to a bowl and pour the hot soup over them. Let the noodles rehydrate for 5–10 minutes before serving.
- If using cooked rice: Simply add the rice to the soup and serve immediately.
Tips:
- For busy days: If you’re using a pressure cooker with a delayed start, you can throw in frozen chicken thighs and set it to cook later. Just increase the pressure cooking time to 20 minutes. I often load all the ingredients (except the greens) into my Instant Pot at lunchtime and set it to cook in time for dinner.
- For an immune boost: If someone in your family is feeling sick, double the garlic and ginger for extra healing power!
Enjoy this warm, comforting dish that’s as cozy as it is simple!
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Dr. Jen Jewel-Larsen, ND
Naturopathic Doctor San Jose
