Rachel’s Autumn Defender/Winter Warrior Chicken Soup

I start making this soup every year when the temps start to drop, and make sure we have it at least a couple times a week until spring comes around. I recommend cooking a big batch and freezing half in 1-serving size containers for convenience. It also makes a great breakfast! It’s super easy to make- get a big crockpot or slow cooker, add all the ingredients, cover it with water (I usually fill my crockpot to the top as I like brothy soups), turn it on, go about your day, and come back to yummy homemade immune-boosting soup! All of the ingredients are immune-boosters and also taste delicious together. I’ve found it’s best to layer the foods with meats on bottom (drizzle a small amount of oil in first), then potatoes/onions/carrots, then the leafy greens on top. Whenever possible use organic ingredients. I cook it on High for 3-5 hours or Low for 5-8 hours. It’s impossible to mess this soup up! If you’re feeling adventurous, top it with fresh avocado before serving.

Base:

• Chicken (2-4 breasts or 4-8 thighs. I do boneless/skinless but whatever makes you happy J No need to chop it up; it will be easy to pull apart with a fork)
• 1 onion, chopped
• 3 big carrots, chopped
• 1-3 lg. stalks celery, chopped
• 1 pack mushrooms of choice (I like white button but up to you! Chop, slice, quarter them, whatever J)
• ~1” chunk fresh ginger, peeled and grated
• a few cloves garlic, diced
• Add 1 item from Group A
• Add 1 item from Group B
• Add 1 or both items from Group C
• Salt/Pepper to taste, a bay leaf or two