Description
Filling and delicious anti-inflammatory chicken soup! This homemade chicken soup is an excellent anti-inflammatory recipe to serve on a cold day.
Ingredients
Scale
- 1 pound chicken thighs (bone in)
- 1 potato, peeled and chopped
- 1 carrot, chopped
- 1 onion, chopped
- 2 Tbsp mint, dried
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 1/2 cup cauliflower, chopped
Instructions
- Step 1: Cook the chicken thighs in about 4-5 cups of salted filtered water in a small cooking pot. In the meantime, chop the vegetables.
- Step 2: When the water starts to boil add the onion, the potato, turmeric and mint. Let everything cook at medium-high with lid on.
- Step 3: After about 20-30 minutes of cooking the chicken thighs should be done – it’s time to take the meat off the bones. To do this take out the chicken thighs and put them into a small bowl with cool filtered water, so they can cool off. Take the meat off the bone, discard the bones and shred the chicken into bite-sized pieces.
- Step 4: Once the chicken is done, put it and the broth that formed in the bowl into the cooking pot.
- Step 5: Add the carrot, ginger and the cauliflower, add salt and pepper to taste and cook for 5-10 more minutes.
- Step 6: Serve immediately and keep leftovers in an airtight container in the fridge.
Notes
For those who avoid nightshades, replace the potato with lentils, quinoa, or sweet potato. Adding black pepper helps make the curcumin in turmeric more bioavailable.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Simmering
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 2 g
- Sodium: 214 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 145 mg
Keywords: anti-inflammatory, chicken soup, healthy, turmeric, ginger, homemade