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Thai Chicken Stock
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Not only is this Thai-inspired chicken stock delicious, the shiitakes and goji berries provide antioxidants and vitamin C. Add rice, shredded chicken, green onions and cilantro to the strained broth for a simple, delicious soup.
makes 4 quarts

Ingredients

1 chicken, whole or quartered
1 large onion, quartered
7 cloves of garlic
1 3-inch piece fresh ginger, sliced
1 hot pepper
1 stalk of lemongrass, bruised
1 cup shiitake mushrooms
Water
Chicken bouillon cubes, optional
Salt and black pepper to taste
1/2 cup dry goji berries, optional
 

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Directions

1.  Rinse chicken and place in a large stock pot, add enough water to cover the chicken by about 2 inches, at least 4 quarts.  Add 
onions, garlic, lemongrass, ginger and shiitakes. Bring to a boil and simmer 1-1/2 hours. 
2.  Remove the chicken to a large platter to cool. Shred for soup or use as desired.
3.  Add salt, pepper and bouillon to the stock to taste. Add the goji berries and simmer at lowest setting for 20 minutes more then turn off the heat. Strain and use immediately or freeze.

Per 1 cup serving: 255 calories, 15g fat, 4g sat fat, 14g carbohydrates, 18g protein, 75mg sodium, 2g fiber
 

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