Recipe: Anti-inflammatory Chicken Soup

Allison Strittmatter

Clinical Nutritionist, MS, CNS

Ingredients:

  • 1 tbsp Olive oil
  • 8 Cloves of garlic, minced
  • 1-1.5 Yellow Onions, diced
  • 3 Large carrots, thinly sliced or chopped
  • 3 Celery stalks, chopped
  • 2 tbsp Fresh grated organic ginger
  • 1 tbsp Fresh grated organic turmeric (or 1 tsp ground turmeric)
  • 8 cups Liquid (prefer to combine water and bone broth or homemade stock)
  • 1 lb Boneless skinless chicken breast or thighs or combination of both
  • 1 tsp Freshly chopped rosemary
  • 1 tsp Freshly chopped thyme, stems removed
  • 1-2 tsp Sea salt or Crucial 4 salt
  • 1/2 cup Fresh or frozen peas (added at the end of cooking and right before serving)

Directions:

1. On a low heat, add olive oil, garlic, onion, celery, carrots and cook until onions are translucent.

2. Add grated ginger, turmeric, salt, and herbs.

3. Next, add cooking liquid and chicken.

4. Make sure liquid is covering the chicken; if not, add additional liquid.

5. Keep heat on medium low and allow all ingredients to simmer for 30 minutes or until chicken is fully cooked to 165° internal temperature.

6. Remove chicken from the pot, allow to rest for at least 5 minutes before cutting or shredding into desired size.

7. Add chicken back into the pot and add in peas before serving.

8. Feel free to add orzo, couscous, rice, etc. if desired and add more liquid until at the preferred consistency.

Enjoy!!!

*For even juicier, more tender chicken, allow to sit in a brine for 36-48 hours.

Anti Inflammtory Chicken Soup Recipe at NutriaMed