Anti-Inflammatory Lemon Chicken Soup
Serves 1
Directions
- 1Heat up a large pot with olive oil.
- 2Add sliced leeks to the pot and sauté until softened.
- 3Add carrots and celery to the pot and let them sweat.
- 4Add minced garlic and ginger to the pot.
- 5Once the ginger and garlic are aromatic, add turmeric powder, dried thyme, dried oregano, pepper, and salt. Stir well, making sure to scrape the bottom of the pot.
- 6Add 4 cups of chicken bone broth and 4 cups of low-sodium vegetable broth to the pot.
- 7Add 1/2 tablespoon of powdered chicken bouillon for extra flavor.
- 8Place 2 chicken breasts and 3 bay leaves into the broth.
- 9Bring the soup to a boil for about 10 minutes, until the chicken is cooked.
- 10Remove the cooked chicken breasts and set aside to shred.
- 11Add 2 chopped zucchini, about 3/4 cup of pasta, and half a cup of coconut milk to the pot.
- 12Cover the pot with a lid to let the pasta cook.
- 13Add the shredded chicken breast back into the soup.
- 14Add half a cup of fresh lemon juice to the soup. If a creamier broth is desired, add the rest of the can of coconut milk.
- 15Top with fresh parsley before serving.
Ingredients
- olive oil
- 1 trimmed leek
- 2 cups carrots
- 1 cup celery
- 3 tbsp ginger
- 2 tbsp garlic
- Ground Turmeric
- 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 chopped zucchini
- 0.25 cup fresh parsley
- 0.75 cup pasta
- 1 can coconut milk
- 0.5 cup fresh lemon juice
Equipment
Large potLadleWooden spoonTongs
Tips
- Be generous with turmeric powder, as it makes the soup anti-inflammatory.
- Make sure to stir the bottom of the pot so the seasonings don't stick.
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