7 Spice Soup

Seven Spice Asian Chicken Soup

 This soup is an adaption from one seen in my favorite Paleo recipe book. Sadly for us, that recipe has 4 high histamine ingredients.  I am absolutely loving her recipes and am trying to adapt them for our lifestyle. I omitted the lime, fish sauce, and soy sauce in this recipe and kicked up the spice with my husband's favorite seasoning- 7 Spice. We found this spice on the table of our favorite Sushi restaurant and had to have some for our selves. Not being able to translate the title Shichimi Togarshi was a bit of a problem but thankfully the owner pointed us to a great Asian supermarket. Thankfully, the internet is here to save you! House - Shichimi Togarashi 0.59 Oz  The spice is sesame seeds, orange peel, ginger and red chili pepper, Japanese pepper, and nori. By my count that is 6 but maybe I can't count. Perhaps the chili pepper has two parts.

Ingredients:

2 tbl sesame oil

2 boneless, skinless chicken thighs or a breast with rib meat

5 cups yeast free chicken stock

1 tbl House Seasoning

1 carrot

1 red bell pepper

1 head of broccoli 

1 napa cabbage

3 baby bok choy or 1 large bok choy

Prep:

Wash, dry and chop the cabbage and bok choy into bite sized pieces. Chop the broccoli and bell pepper. Set aside. Mix all of the liquids together and set aside in a bowl. Chop the chicken into bite sized chunks and season with the House Seasoning or other asian spice mix. Shred the carrot with a peeler into fine shreds.

Cook:

Heat the sesame oil over medium heat. Add the chicken and cook about 4-5 minutes. Pour in the liquid and bring to a boil. Once boiling add the carrots, broccoli, red bell peppers, cabbage and bok choy. This takes about 3-5 minutes to cook down.  You can always alternate with Rooster sauce or other spice.