Anti-Inflammatory Chicken Soup
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30-45 minutes
Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, sliced
1 teaspoon turmeric powder
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 pound boneless, skinless chicken breasts or thighs (or cooked chicken, shredded)
8 cups chicken broth (or vegetable broth)
1 bay leaf
1 lemon, juiced (optional, but recommended)
Fresh parsley or dill, chopped (for garnish)
Salt to taste
Instructions:
Sauté Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat.
Add onion and cook until softened, about 5-7 minutes.
Add minced garlic and cook for another minute, until fragrant.
Add Vegetables and Spices:
Add sliced carrots and celery to the pot. Cook for 5 minutes, stirring occasionally.
Stir in turmeric powder, ground ginger, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
Add Chicken and Broth:
If using raw chicken: Add chicken breasts or thighs to the pot. Pour in chicken broth (or vegetable broth) and add the bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
If using cooked chicken: Add chicken broth and bay leaf. Bring to a simmer.
Shred Chicken (if necessary):
If using raw chicken, remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
Finish the Soup:
Remove the bay leaf.
Stir in lemon juice (if using).
Season with salt to taste.
Serve:
Ladle the soup into bowls and garnish with fresh parsley or dill.
Tips and Variations:
Chicken Options: You can use bone-in, skin-on chicken for a richer broth. If using bone-in chicken, you may need to increase the simmering time. You can also use leftover rotisserie chicken for a quicker preparation.
Vegetable Additions: Feel free to add other vegetables to the soup, such as: * Sweet potatoes * Spinach or kale * Mushrooms
Ginger: Fresh ginger can be used instead of ground ginger. Use about 1 tablespoon of grated fresh ginger.
Turmeric: Fresh turmeric root can also be used. Use about 1 tablespoon of grated fresh turmeric root.
Broth: Chicken broth provides more flavor, but vegetable broth is a good option for a vegetarian or vegan version.
Lemon Juice: The lemon juice adds brightness and enhances the flavors, but it's optional.
Herbs: You can add other fresh herbs, such as thyme, rosemary, or oregano, to the soup.
Spice Level: Adjust the amount of black pepper to your preference. You can also add a pinch of red pepper flakes for a little heat.
Rice or Noodles: Add cooked rice or noodles to the soup for a more substantial meal.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for longer storage.
This is a nourishing and flavorful soup that's perfect for when you're feeling under the weather or just want a healthy and comforting meal!