Why this works
Hydrating + mineral-rich (stock-based)
Anti-inflammatory (ginger + garlic)
Gut-friendly + easy to digest
Supports circulation + lymphatic flow

Ingredients
2–3 chicken thighs (bone-in preferred for minerals)
6 cups chicken stock (or water + salt if needed)
1 cup shiitake mushrooms (sliced)
2 stalks celery (chopped)
2 carrots (sliced)
1 cup broccoli florets
2 cloves garlic (minced)
1–2 inches fresh ginger (sliced or grated)
1 tbsp olive oil or sesame oil
Sea salt to taste

Optional (to make it more filling):

White rice
Rice noodles / rice pasta

Instructions

1. Build your base
   Heat oil in a pot over medium heat. Add garlic and ginger. Sauté until fragrant (1–2 minutes).
2. Add chicken + liquid
   Add chicken thighs and pour in stock (or water). Bring to a gentle boil, then reduce to a simmer.
3. Simmer + nourish
   Let simmer for 20–25 minutes until chicken is fully cooked and tender.
4. Add vegetables
   Add shiitake, celery, and carrots. Simmer another 10 minutes.
5. Finish with broccoli
   Add broccoli in the last 3–5 minutes to keep it vibrant and easy to digest.
   Shred + season
6. Remove chicken, shred, and return to the pot. Season with salt.
7. Optional add-in
   Stir in cooked rice or rice noodles if you want something more grounding and filling.

Extra migraine-support tips
Add a splash of tamari or mineral salt for electrolytes
Finish with green onion or cilantro for gentle detox support
Sip slowly—warm liquids help with circulation and tension