Immunity Boosting Turmeric Chicken Soup
Servings: 4
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 small onion diced
- 2 medium sized carrots peeled and diced
- 2 stalks celery diced
- 1 large zucchini diced
- 3 cloves garlic minced
- 2 cups roast chicken* shredded or cubed
- 1 teaspoon ground turmeric**
- 1/2 teaspoon ground ginger
- 4 cups chicken stock or chicken bone broth
- 2 handfuls kale
- 1 handful baby spinach optional
- 1 cup frozen corn
- kosher salt and pepper to taste
- fresh parsley for garnish
Instructions
- Heat the oil in a large stock pot or Dutch oven over medium high heat. Add the onions, carrots, celery and and zucchini and sauté, stirring occasionally, until softened, for about 5 to 8 minutes. Add the garlic and continue cooking, stirring occasionally, for another 2 minutes.
- Add the cooked roast chicken, turmeric and ground ginger and stir and incorporate with the vegetables for about 2 to 3 minutes only. Pour in the chicken stock and bring to a boil.
- Turn heat down to a simmer and let simmer for about 25 to 30 minutes. Add in the kale, spinach and frozen corn and mix until all of the greens are wilted and the corn is heated through. Taste and season with salt and pepper. Serve and enjoy!
Notes
*alternatively, you can use rotisserie chicken.
**Feel free to add up to 1 1/2 teaspoons if desired