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| Sapporo Chicken Soup
1 1/4 pounds of boneless chicken breasts, cubed
2 tablespoons of coconut oil
1 small white radish, cut into julienne strips
1 small carrot, cut into julienne strips
1 cup of potatoes, cut into julienne strips
1 leek, white part only, cut into julienne strips
1 cup of green beans, cut into julienne strips
4 cups of chicken bouillon
5 tablespoons of soy sauce
2 teaspoons of honey
1/8 teaspoon of salt
1 teaspoon of green peppercorns
1/4 pound of cooked, shelled and deveined shrimp |
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Sauté the chicken cubes in hot coconut oil until tender. Add vegetable strips and sauté a few minutes loner, stirring constantly. Heat chicken bouillon and pour onto vegetables. Cover pan and simmer for 15 minutes. Season with soy sauce, honey, salt, and green peppercorns. Add the shrimp and reheat over low heat for 1 minutes. Remove from heat and serve. Serves 4
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