TURMERIC GINGER CHICKEN SOUP

 
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Fall/Winter 2017: the worst cold season ever.
If you are like me, you caught that cold that has been "going around" for months. Maybe you even caught it twice, like me - once in LA, and once in Portland. Both sucked, but there was one difference: getting a cold in Portland, with its cooler (and damper/icier) weather conditions, makes eating recovery soup much more appealing than trying to scarf soup in LA's mid-to-upper-80s "winter" temps. 

Turmeric, ginger, and a kick of spice are the perfect combination to help kick that cold and get your immunity back up. So grab your bowl and cuddle up on the couch while you binge on Friends (or is that just me?)...

What you need:
2 shredded chicken breasts or 10oz chicken tenderloins (optional if you're vegetarian)
1 diced yellow onion
3 celery stalks, sliced
3 large carrots, sliced on the diagonal
3 garlic cloves, minced
3 tbsp ginger, minced
32oz organic, low-sodium chicken broth (or veggie broth)
1 bay leaf
A few handfuls of kale
1 can chickpeas, drained, rinsed well & de-shelled (or udon noodles)
Salt
Pepper
Cayenne
Coriander
Sliced lemon for seasoning and garnish

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Directions
Heat a large pot with a generous amount of olive oil until slightly smoking.

Add in onion and garlic, and season with a dash of salt. SautΓ© until onions are translucent.

Add in carrots and celery with an additional dash of salt, turmeric, ginger, coriander, and cayenne pepper. Mix well, and then sautΓ© again for about a minute or until aromatic.

Pour in chicken broth while stirring up all the bits and pieces at the bottom of the pot. Bring to a simmer.

Add in cooked, shredded chicken, kale, and chickpeas. 

Remove from heat, cover, and let sit for 10 min.

Serve with a slice of lemon and grilled bread, if desired.

Enjoy! 

Happy New Year, friends! I am glad you are here! Cheers to an even better 2018!

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