Serves 1
Directions
- 1Heat up a large pot with olive oil.
- 2Add in the leeks.
- 3Once the leeks have softened, add in the carrots and celery.
- 4Let them sweat before adding in the garlic and ginger.
- 5Once the ginger and garlic become aromatic, add in the turmeric powder.
- 6Then, add dried thyme, dried oregano, pepper, and salt.
- 7Stir, making sure to scrape the bottom of the pot so the seasonings don't stick.
- 8Add in 4 cups of chicken bone broth.
- 9Add in 4 cups of low-sodium vegetable broth.
- 10Add in powdered chicken bouillon for more flavor.
- 11Add in two chicken breasts and about three bay leaves.
- 12Bring to a boil for about 10 minutes until the chicken is cooked.
- 13Remove the chicken and set aside to shred.
- 14Add in the two zucchini.
- 15Add about 3/4 cup of pasta.
- 16Add half a cup of coconut milk.
- 17Cover with the lid to let the pasta cook.
- 18Add back in the shredded chicken breast.
- 19Add half a cup of fresh lemon juice.
- 20Add the rest of the can of coconut milk for a creamier broth.
- 21Lastly, top with fresh parsley.
Ingredients
- olive oil
- 1 trimmed leek
- 2 cups carrots
- 1 cup celery
- 3 tbsp ginger
- 2 tbsp garlic
- turmeric powder
- dried thyme
- dried oregano
- pepper
- salt
- 4 cups chicken bone broth
- 4 cups low sodium vegetable broth
- 0.5 tbsp chicken bouillon powder
- 2 chicken breasts
- 3 bay leaves
- 2 zucchini
- 0.75 cup pasta
- 1 can coconut milk
- 0.5 cup fresh lemon juice
- 0.25 cup fresh parsley
Equipment
large pottongsladle
Tips
- Be generous with turmeric powder, as this is what's going to make the soup anti-inflammatory.
- Make sure to get the bottom of the pot as you stir so the seasonings don't stick.
- Add the entire can of coconut milk if you want a creamier broth.
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