Anti-Inflammatory Lemon Chicken Soup

Serves 1
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Directions

  1. 1Heat up a large pot with olive oil.
  2. 2Add sliced leeks to the pot and sauté until softened.
  3. 3Add carrots and celery to the pot and let them sweat.
  4. 4Add minced garlic and ginger to the pot.
  5. 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.
  6. 6Add 4 cups of chicken bone broth and 4 cups of low-sodium vegetable broth to the pot.
  7. 7Add 1/2 tablespoon of powdered chicken bouillon for extra flavor.
  8. 8Place 2 chicken breasts and 3 bay leaves into the broth.
  9. 9Bring the soup to a boil for about 10 minutes, until the chicken is cooked.
  10. 10Remove the cooked chicken breasts and set aside to shred.
  11. 11Add 2 chopped zucchini, about 3/4 cup of pasta, and half a cup of coconut milk to the pot.
  12. 12Cover the pot with a lid to let the pasta cook.
  13. 13Add the shredded chicken breast back into the soup.
  14. 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.
  15. 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.