It's been a tricky, wintry month here in the bluegrass and I feel like it's left a lot of friends with stuffy noses, allergies and colds. If that's you, this is my go-to soup to help patch me up, get a lot of nutrition into my body with a side of anti-inflammatory boost.
I whipped this up one snowy day and dropped a quart by a friends' house and she recently asked for the recipe, so I decided to make it again and write it down. Ya know, so I can stop texting awkward recipes and maybe one day far from here, my kiddos will be able to remake the inventions of mine that they've loved.
It's so great because it comes together quick, can be varied and is full of veggies. Bonus? It's full of immunity boosters and cold killers like bone broth, garlic, turmeric, ginger and lemon. Win, win, win, win, win....
I get started with a few stalks of celery, a few carrots and one onion. Saute those veggies up in 1T of coconut oil until they start to soften. Next, you'll add in your fresh ginger and garlic. Sprinkle that salt and pepper over the top with their friend, turmeric and let the spices bloom a bit. I use this time as a way to thaw my frozen jars of bone broth around the edges of the pot...because if you think I remembered to thaw them before I started, you're believing in that superlady MYTH.
So - fresh ginger, you may say? It's not a regular thing for most folks and it's often purchased powdered and in a spice jar for others. Now, I love that variety, but grabbing an awkard nub at the grocery and going at that cold with the fresh stuff - ginger AND garlic is where it's at.
But what to do with that awkward nub? I peel a bit of it with my knife or a veggie peeler. The skin is fiberous and yuck - discard. Next up I grab a microplane or box grater and grate away. The fresh garlic cloves, you'll just peel and chop up as tiny as ya can. This little gadget has been my fave garlic chopper for quite a few years now - no stinky hands and it does the job quick. Bonus: even T can chop the stuff once I get it inside and I'm all about a kitchen helper.
Back to the soup. Once those herbs have bloomed and are smelling up your kitchen real nice, stir them around so the turmeric changes everything to bright yellow and then pour in your bone broth. Bring things to a simmer for 5 or minutes.
In the meantime chop up your chicken. Whatever works - leftover from dinner last night, part of a rotisserie chicken (my go-to and then you pop the bones into a freezer bag to ake more bone broth when you've got the time!) or cook up some quick pieces in your insta pot or whatever the kids do these days. Rough chop it and drop it in the soup. I'd add a little salt at this point as well to keep that flavor building.
Keep things simmering while you dice up some zucchini. Did ya know zucchini give your adrenals a boost, which helps support your stressed out little body while it tries to fight colds and allergies? Yep. Good stuff. Drop that in the soup and simmer another 5 mins.
Right before you serve her up, add the juice of one lemon, a cup or two of coconut milk (to your creaminess liking) and some parsley. I love serving this with a bit (or a lot...I'm a wee addicted) of cilantro on top and some almond flour crackers on the side.
I store what's left in pint sized mason jars - it's a perfect portion and if we don't eat them in the next day or so I can easily pop in the freezer and pull it out when someone needs a boost or when I'm hungry for a cup of cozy.
That's all folks. So easy and super quick. You can use all sorts of chicken or that leftover rotisserie chicken you popped in the freezer a couple of weeks ago. It comes together quickly, is forgiving and super healing. Go love your bod and give it a boost. Enjoy!
Lemon Chicken Turmeric Ginger Soup
by Elizabeth Sharrett, heyheyMAE.com
Knock back a cold or enjoy a cozy cup of soup with this comforting Lemon Chicken Turmeric Ginger Soup. Paleo, dairy-free, gluten-free, whole 30 & anti-inflammatory.
- 1T coconut oil
- 1, diced onion
- 3-4 stalks, chopped celery
- 3-4, chopped carrot
- 1t salt
- 1T turmeric
- 1-2T grated ginger
- 1-3 cloves, minced garlic
- 1/2t pepper
- 8 cups bone broth or chicken stock
- 2 cups cooked chicken
- 1-2, diced zuchinni
- 1-2 cups coconut milk
- juice of 1 lemon
- 1-2T parsley
- optional garnish cilantro
Melt coconut oil in your favorite stock or soup pan. Add celery, carrots and onion. Cook until soft.Add salt, pepper, turmeric, garlic, & ginger. Combine to coat veggies. Add bone broth or chicken stock and bring to a simmer. Simmer 5 mins. Add zuchinni and salt and pepper to taste. Simmer 5 minutes. Add coconut milk, lemon juice and parsley. Stir to combine.You're ready to simmer for a bit or serve up soup garnished with a bit of cilantro, if you wish! Enjoy!
Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Yield: 8 servings