Serves 3
Ingredients:

• 6 Cups of Chicken Bone Stock
• 2 cups filtered water (optional)
• 500grams of chicken meat- sliced or shredded
• 1 full leek- sliced
• 100grams Shitake Mushrooms- sliced.  Dried are best if you can find them.
• 1 Large bulb of garlic- peel and crush all the cloves
• 10 springs of thyme – strip tiny leaves from the stem
• 1 bunch of Parsley- chop
• 3 large stalks of Celery- cut 
• 1 Medium Sweet Potato – chop to preferred size
• Sea Salt
• Cracked Pepper

Method:

Combine leek, garlic, stock, thyme leaves, sweet potato and water to a stock pot- simmer for 10 minutes
Add the chicken, celery, salt and pepper and half of the parsley to taste- cook over a low heat until chicken is cooked through – or heated if you are using chicken you have already baked. 
Remove the fibrous stems from the mushrooms and discard the stem.  
Add the Shittake cap in the last couple of minutes.
Add the rest of the fresh parsley bunch to the top of the soup as you are serving it up.  Sea Salt and cracked pepper.

Note:  Shitake Mushrooms!
If you choose to use dried Shittake Mushrooms- which i prefer because of their richer flavour and high nutrient content, you will have to soak them separately for 30 minutes in water.  Use just enough water to cover your mushrooms with an inch or so to spare over the top, to  allow for the absorption from the Mushrooms.  Once rehydrated, remove and discard the fibrous stems and add the nutrient rich water to your soup.  As a side to the side note, the stems are just as high in nutrients as the cap, they are a great addition to any broth.Serves 3
Ingredients:

• 6 Cups of Chicken Bone Stock
• 2 cups filtered water (optional)
• 500grams of chicken meat- sliced or shredded
• 1 full leek- sliced
• 100grams Shitake Mushrooms- sliced.  Dried are best if you can find them.
• 1 Large bulb of garlic- peel and crush all the cloves
• 10 springs of thyme – strip tiny leaves from the stem
• 1 bunch of Parsley- chop
• 3 large stalks of Celery- cut 
• 1 Medium Sweet Potato – chop to preferred size
• Sea Salt
• Cracked Pepper

Method:
Combine leek, garlic, stock, thyme leaves, sweet potato and water to a stock pot- simmer for 10 minutes
Add the chicken, celery, salt and pepper and half of the parsley to taste- cook over a low heat until chicken is cooked through – or heated if you are using chicken you have already baked. 
Remove the fibrous stems from the mushrooms and discard the stem.  
Add the Shittake cap in the last couple of minutes.
Add the rest of the fresh parsley bunch to the top of the soup as you are serving it up.  Sea Salt and cracked pepper.

Note:  Shitake Mushrooms!
If you choose to use dried Shittake Mushrooms- which i prefer because of their richer flavour and high nutrient content, you will have to soak them separately for 30 minutes in water.  Use just enough water to cover your mushrooms with an inch or so to spare over the top, to  allow for the absorption from the Mushrooms.  Once rehydrated, remove and discard the fibrous stems and add the nutrient rich water to your soup.  As a side to the side note, the stems are just as high in nutrients as the cap, they are a great addition to any broth.