It has been in rainy L.A. so I made this chicken soup and am staying inside with a good book! Truthfully, I make this soup anytime I have the ingredients in my fridge (it could be a Summer day!), because it is that good. And it is extra special because it contains fresh ginger and fresh turmeric, proven roots helping your body fight nasuea and aid digestion (ginger) while reducing joint pain and all-over inflammation (turmeric). It is a healing soup in many ways!
Tip: Use fresh ginger and turmeric in more than this soup. Try simmering them in water to make your own tea, finely grated to add to a salad vinaigrette or use them minced in your next meat marinade. Always peel off the skin before consuming and store in your veggie crisper for up to 3 weeks (or in your freezer for even longer).
Bonus tip: Use the @epicbar Homestyle Savory Chicken Bone Broth in this recipe. It tastes delicious and has turmeric in it as well…you’ll save time and nourish your body.
HEALING CHICKEN-VEGGIE SOUP (serves 4)
28 ounces of chicken bone broth
1 Tbs. of ghee or coconut oil
1 yellow onion, diced
2 garlic cloves, minced
4 carrots, peeled and diced
4 celery stocks, diced
1 lb. of organic chicken, shredded or diced (Timesaver: use a Whole30 compliant rotisserie chicken from your local market such as Target or @wholefoods)
1″ of fresh ginger, peeled
1″ of fresh turmeric, peeled
Black pepper (omit for AIP)
In a stock pot, heat ghee or coconut oil to medium and allow to melt.
Add diced onion and minced garlic and stir until they begin to soften.
Add diced carrot, celery and chicken to the pot and stir to combine.
Pour bone broth over veggies and simmer until soft (about 10 minutes).
Turn off the heat and using a veggie peeler, peel ginger and turmeric in strips directly into the pot.
Stir to combine and serve between 4 bowls.
Garnish with parsley and a generous sprinkle of black pepper.
Hope you enjoy this soup!