Gluten free (if wheat free Tamari is used)
Makes 1 Litre

1tbs Coconut oil
1 small leek, thinly sliced and washed wwell
2 garlic cloves, finely chopped
2 celery stalks, finely sliced
2 carrot, finely diced
1 zuchini, finely sliced
1/2 tsp dried thyme or 1 tsp fresh thyme leaves
1/2 tsp dried sage or 1 tsp fresh sage leaves
1 large Shitake mushroom quartered
1L quality chicken stock
2 chicken wings
1tsp dulse (seaweed flakes)
1/4 cup peas
4-6 green leaves, washed and thinly sliced (eg silver beet, kale, spinach)
50g spelt pasta
1-2 tsp Mirin
1-2 tsp Tamari (wheat free soy sauce)
1 tbs finely chopped flat leaf parsley

Place the oil in a large heavy based saucepan over low-medium heat.  Add the leek, garlic, celery, carrot and herbs and cook, stirring often for 5 mins.  Add the mushroom, stock and chicken wings, cover with a lid and bring to the boil.  Reduce the heat to low and simmer for 40mins-1hour.  Remove the chicken wings and place on a plate to cool.  Add the dulse flakes, peas, zuchini, green leaves and pasta to the pot and cook for another 10mins or until the pasta is just cooked.  Shred as much meat as possible from the chicken wings and stir through the soup.  Taste and adjust with Mirin and Tamari – add parsley and serve.

Adapted recipe from the book “Wholefood for Children”by Jude Blereau