30-Minute Immune Boosting Chicken Soup
- Prep Time:
- 5 min
- Cooking Time:
- 25 min
- Serves:
- 4
Ingredients
1 lb. organic skinless, bone-in chicken breast, cut into small pieces
6 cups cold filtered water
1 Tbsp. Grated or minced fresh ginger
1 lemongrass, you want to use only the bottom 4 inches or so, peel off any dry or tough outer layers
1 Tbsp. Grated or minced fresh turmeric or 2 tsp. GF turmeric powder
1 GF bay leaf
1 GF clove
1 tsp. Sea salt
1/2 tsp. GF ground black pepper
2 medium organic carrots, julienned or spiralized (my favourite julienne peeler)
1 small organic zucchini, skin on, julienned or spiralized
1 organic celery stalk, julienned or spiralized
3 garlic cloves, grated or minced
1/4 cup chopped fresh organic parsley
1 Tbsp. Fresh lemon juice plus zest of 1 lemon
1 Tbsp. Pure honey
Instructions
- Place first 9 ingredients into a soup pot. Bring to boil, reduce heat to medium-low. Cover and cook for 20 minutes, until the chicken is tender. Remove bay leaf and lemongrass
- In the pot, shred the chicken off the bones by using a fork. Remove the bones
- Add carrots, zucchini, celery, garlic and parsley. Bring to boil, reduce heat to low and cook for 3 minutes
- Remove soup from the stove and stir in lemon juice and honey
- Serve hot
Nutrition Info
-
Nutritional Information per Serving 1/4 | Vitamin A: 120% DV | Vitamin C: 15% DV | Calcium: 4% DV | Iron: 8% DV | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.
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