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35Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (or coconut oil)
- 2 bone-in chicken breasts
- 2 Tbsp. freshly ground black pepper
- 4 Tbsp. kosher salt (divided)
- 6 cups filtered water
- 4 cloves garlic (peel on)
- 1 onion (peel of large)
- 4 celery tops (and bottoms, washed)
- 2 medium carrots (Peels or chunks of)
- 1 Tbsp. whole cumin seed
- 1 Tbsp. whole black pepper
- 1 tsp. allspice berries (whole)
- 1 tsp. red pepper flake
- 1 bunch thyme
- 3 sprigs rosemary
- 1 Tbsp. olive oil (or coconut oil)
- 2 chicken breasts (boiled and pulled)
- 5 cups chicken stock
- 3 Tbsp. tumeric (root, minced)
- 3 Tbsp. ginger root (minced)
- 3 cloves garlic (minced)
- 2 red chili peppers (minced)
- 2 leeks (large, sliced)
- 3 medium carrots (diced)
- 4 stalks celery (diced)
- 6 shiitake mushrooms (cleaned and roughly chopped)
- 3 sage leaves (chiffonade)
- 1/4 bunch thyme (chopped)
- 1 sprig rosemary (chopped)
- 1 tsp. ground allspice
- 1/2 tsp. cayenne pepper
- 1/2 tsp. white pepper
- 1 Tbsp. freshly ground black pepper
- 1 Tbsp. sea salt (freshly ground)
- 1/2 head kale (green, spine removed and roughly chopped)
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