healing chicken soup
I have a cold, so I made chicken soup and want to share the recipe with you! This soup is soothing and full of immunity-boosting whole foods and nutrients such as chicken (B-6), turmeric, garlic, and carrots (beta carotene and vitamins A and C). In addition to being great for cold and flu season, this soup uses seasonal winter ingredients like celery, carrots, and onions.
(serves 4)
Ingredients:
2-3 chicken breasts
4-5 cups of chicken bone broth or chicken broth
four cups of baby bella or white button mushrooms
three large carrots
4-5 ribs of celery (about one stalk)
one yellow onion
six cloves of garlic
1 tbsp of ghee, grass-fed butter, or avocado/olive oil
around 16 sprigs of fresh thyme or two tbsp dried thyme
two tbsp apple cider vinegar
2 tsp curry powder
1 tsp turmeric powder
sea salt
black pepper
optional toppings/side ideas:
avocado
toasted sourdough bread with ghee or grass-fed butter
Method:
begin by washing and preparing the carrots, mushrooms, and celery
slice the mushrooms
cut the carrots and celery into bite-sized pieces
set veggies aside
mince garlic and dice your onion — add them to a large pot with ghee, avocado oil, or olive oil
saute until fragrant and translucent
add mushrooms, celery, carrots, and spices (curry powder, turmeric sea salt, and pepper) to the pot and mix until everything is coated
deglaze the pot with apple cider vinegar and stir
move veggies to one side of the pot and set whole chicken breasts on the other side of the pot
pour broth over until everything is mostly submerged, bring to a boil, then cover and reduce heat to a simmer
let simmer for 15 minutes
after 20-25 minutes, remove the top and shred chicken breasts in the pot using two forks
once the chicken is shredded, cover and let simmer for five more minutes
serve with optional avocado and sourdough toast