This time of year, we could all use a but more assistance in the immune department. And there’s good reason why chicken soup is such a staple when it comes to helping you feel better fast.
It’s both hydrating and the warm broth helps break-up mucus + clear nasal congestion. Collagen protein from the broth also helps line your gut and sooth a queasy stomach.
But it’s turmeric and ginger that are the REAL stars thanks to their antioxidant and anti-inflammatory properties.
Immune-Boosting Turmeric Ginger Chicken (or Chickpea) Soup
by Erin Parekh, Head of Nutrition
2 Tbs. olive oil
1 medium yellow onion
2 medium carrots
2 ribs celery
2 garlic cloves
1-2-inch pieces fresh ginger
1-inch piece fresh turmeric or 1/2-1 tsp. ground, to taste
1 bay leaf
4 cups low-sodium chicken bone broth
2 boneless, skinless, organic or pasture-raised chicken breasts
Salt + pepper, to taste
Bring a a large stockpot to medium heat. Add olive oil and onions — cook until just translucent (3-4 minutes). Add in carrot, celery, garlic, ginger, turmeric, bay leaf, and a good pinch of salt — cook until vegetables are fragrant and starting to soften (another 3-4 minutes).
Add broth and bring to a boil. Reduce to simmer and add chicken breasts to poach for 15-20 minutes. Once their internal temperature has reached 165 degrees, remove from pot to cool slightly and shred into small pieces using two forks.
Return chicken to soup pot and add additional filtered water to reach desired consistency. Taste for salt and adjust as needed.
10-minutes before serving (or upon reheating) — add desired vegetables such as kale, spinach, or cauliflower rice.
When ready to serve, top bowls with fresh herbs, additional olive oil, and a squeeze of fresh lemon.
VEGAN VERSION: Swap bone broth for veggie broth. Add in 1 can chickpeas instead of chicken breasts and simmer for 10-minutes before adding additional vegetables like kale or spinach.