Total Time:
1 hour 35 min
15 to 20 min
1 hour 35 min




2 large chicken breasts
1 large onion – halved
6 carrots – scraped
2 cups water
2 cups chicken broth – low sodium

4 cups chicken broth – low sodium
3 cups butternut squash cubed
3 cups cabbage – sliced fine
3 cups chard – stems & leafs chopped
4 oz Shitake mushrooms – stems removed & sliced
2 Tab. fresh ginger – peeled & chopped fine
Fresh ground pepper to taste


To Cook Chicken:
Rinse chicken place in large soup pot. Add first 5 ingredients. Bring to a boil, reduce to simmer. Cook 1 hour.
While this is cooking prep the remaining ingredients.
Remove chicken, carrots & onion from broth and cool.

Preparing Soup:
Add all the remaining ingredients to the hot broth. Bring to a simmer and cook for 30 min.
While this is cooking – slice the carrots and set aside.
Remove skin from chicken. Take chicken meat off the bone and cut into large bite size pieces.

When the vegetables are cooked add the chicken & carrots back to the soup. Simmer another 5 minutes.