This cold season has been a nasty one, so with our recent snow flurry, we decided we definitely needed to stay home by the fire, play board games and eat soup for dinner. It was the perfect way to end our weekend.
Last week I found a recipe by UnboundWellness and it was right up my ally with anti-inflammatory properties. So I knew I wanted to try it out. The following recipe is wholly inspired by hers, but is different since I had different ingredients on hand. You really can try and sub in whatever needs to be used up in your fridge. This was a huge hit with my family, and I’ll definitely be making it again. I will also try hers because the golden beet and cauliflower combo sounds amazing.
I absolutely love the nutrient dense ingredients in this soup. The bone broth is key and is the best thing you can eat/drink when working to heal leaky gut. The turmeric and ginger are wonderful natural anti-inflammatories for your body and help boost the immune system. Plus the vitamins and minerals from all the veggies will have your body feeling great, and your tummy satisfied.
RECIPE: Anti-Inflammatory Chicken Soup
4 boneless chicken thighs, cooked and shredded
2 TBSP Coconut Oil
1 cup chopped celery (2-3 stalks)
1 cup chopped onion
1 cup chopped carrots
3 cloves garlic
1 cup chopped sweet potato
1 TBSP coconut aminos
3 tsp turmeric powder
1/2 TBSP ginger paste (or 1 tsp ground ginger)
Salt and pepper to taste
5 cups bone broth
1 cup coconut milk
2 cups chopped kale
1 diced avocado for garnish
Cook preferred chicken in an instant pot, or your favorite way to prepare it. I used frozen organic chicken from Trader Joe’s and it was cooked, moist, and shredded in 20 minutes in the instant pot. (<– my new best friend!)
In a large soup pan or dutch oven, heat coconut oil over medium heat. Add onion, celery, carrots, and garlic and sauté for 5-7 minutes. Add the sweet potato, turmeric, coconut aminos, ginger, salt and pepper. Stir and cover over medium/low heat to allow the potatoes to steam for about 5 minutes. Then pour bone broth and coconut milk into pan and stir until combined. Add shredded chicken and let simmer on low for 20 minutes.
Just before serving add kale to the soup. It will soften and cook down quickly. Dish up and garnish with avocado. I think topping it with green onion and cilantro would also be yummy with this soup, but we didn’t have any on hand.
This soup is warm and hearty, and AIP compliant. If you have others in your house who can eat rice, my husband ate some of the leftovers poured over rice and said it was also delicious… think chicken curry.