{Spicy} Chicken Shrimp Yum-Yum Soup

This soup is kind of perfect for flu and cold season with its ginger, onions, garlic and spice.  With an Asian flare from the cilantro, ginger and soy and the homemade bone broth, this soup was rich, warming and delicious. I made it up as one of us in the house is sniffley right now.  I only wish I had a name for it...hmm...

Spicy Chicken Shrimp Yum-Yum Soup

Ingredients:

8-9 cups (a whole pot) of organic homemade chicken stock (or 2 boxes of stock plus a little water)
1/2 package rice stick noodles
1/2 lb (about a cup) of cleaned raw shrimp - I used Argentinian Red shrimp
1/4 c shredded chicken, which came right off the bone when I made the stock
1/2 white onion, diced
3 cloves garlic, minced
3 T chopped cilantro
1/4 c dried shiitake mushrooms (or use fresh)
1 medium chunk of ginger, minced - approx same amount as garlic
1 jalapeno, sliced thinly
1/2 T soy sauce
2 T shredded sea dulse or other sea veggies, optional

Directions:

Make the chicken stock, which I did, or buy a couple of store bought boxes.  In a large pot, heat up a ladle or so of the stock and sautee your garlic, onions, ginger and jalapeno until fragrant.   Toss in shrimp and sautee until slightly pink.  Add the broth, mushrooms, soy sauce, sea dulse, shredded chicken and let simmer for 20 minutes.   Now add cilantro and rice stick noodles.  Give it about 10 more minutes and you're done.

FOOD RENEGADE!