Hot and Sour Chicken Soup - AIP elimination compliant

Before this soup is anything else, it is a shopping trip. Dried shiitake mushrooms, black fungus, and dried lily buds are ingredients that will not turn up in a standard grocery aisle. Track them down at an Asian market or through an AIP-friendly online supplier, and treat the extra step as part of caring for yourself this week, not an inconvenience standing between you and dinner.

Shiitake mushrooms are rich in zinc and a spread of B vitamins, both connected to how the immune system regulates itself and to ordinary tissue repair. Cabbage and the softened mushrooms together hold a meaningful amount of fiber, feeding the bacteria that live along the gut wall, which has its own bearing on how an Autoimmune condition behaves.

The sour note comes from apple cider vinegar and the broth itself, no chili in this version, so it is gentler than the original without losing its depth. Let the arrowroot slurry thicken slowly until it pulls everything together into something silky. Serve it hot, and actually sit down for it.

Ingredients

• 1/2 cup dried shiitake mushrooms, soaked in warm water until soft, drained and sliced
• 1/2 cup dried black fungus, soaked in warm water until soft, drained and roughly chopped
• 1/2 cup dried lily buds, soaked in warm water until soft, drained and tied or trimmed
• 1 dry red chili (omitted - excluded on AIP: nightshade)
• 1.5 lbs chicken thighs (or breasts)
• 1 teaspoon ground ginger
• 1 teaspoon white pepper powder (omitted - excluded on AIP: seed spice)
• 1 tablespoon garlic powder
• 1 teaspoon sea salt
• 4 cups water (for pressure cooking the chicken)
• 2 cups shredded cabbage
• 4 scallions, chopped

For the slurry:

• 4 tablespoons arrowroot starch
• 4 tablespoons coconut aminos (AIP swap: replaces tamari or soy sauce)
• 2 tablespoons apple cider vinegar or umeboshi plum vinegar
• enough water to make a pourable slurry (start with about 1/4 cup)

Note: the sesame oil sometimes listed as optional has been omitted - excluded on AIP as a seed oil.

Method

Start by soaking your dried mushrooms, black fungus, and lily buds in separate bowls of warm water. Allow 20 to 30 minutes until each is fully softened. Drain and prepare as noted in the ingredients.

Place the chicken in the Instant Pot with the 4 cups of water, ground ginger, garlic powder, and sea salt. Seal the lid and pressure cook on high for 15 minutes. Allow a natural pressure release for 10 minutes, then do a quick release.

Remove the chicken and shred it using two forks. Return the shredded chicken to the pot. Add the soaked and prepared shiitake mushrooms, black fungus, lily buds, shredded cabbage, and scallions. Set the Instant Pot to the saute function and bring the broth to a gentle simmer.

While the soup simmers, whisk together the arrowroot starch, coconut aminos, vinegar, and water in a small bowl until smooth. Pour the slurry into the simmering soup, stirring constantly. Continue to stir for 2 to 3 minutes until the broth thickens to a glossy, slightly silky consistency. Taste and adjust salt or vinegar.

Serve hot.

Slow Cooker Variation

Place the chicken, water, ginger, garlic powder, and sea salt in a slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Remove and shred the chicken, return it to the pot, and add the soaked mushrooms, black fungus, lily buds, cabbage, and scallions. Cook on high for an additional 30 minutes. Stir in the slurry and cook uncovered on high for another 10 to 15 minutes until thickened.

*Adapted from cook2nourish.com*