CFC Healing Turmeric Chicken Soup

It’s cold and flu season! There are many ways we can be proactive during these winter months in staying healthy.

1. Water: hydrate with lots of pure water every day!
2. Get outside for a few minutes to be active and get some vitamin D when the sun peeks through
3. Choosing healthy foods + avoiding processed food as much as possible.

TURMERIC has been shown to dramatically increase the antioxidant capacity inside our bodies. Oxidative damage is believed to be one of the culprits behind early aging and many diseases. Turmeric also contains natural anti-inflammatory compounds!

GINGER has incredible infection-fighting abilities and can help clear congestion.

Ginger isn’t just a great spice to turn to when you’re already sick, it can actually help to keep you from getting sick in the first place! It’s gingerol compounds lower our risks of multiple infections.

MUSHROOMS have cancer-fighting properties. Mushrooms are immunity-boosters, they can help lower cholesterol, they’re high in B and D vitamins, and can help relieve inflammation. To take advantage of all the available health benefits of mushrooms, you really should cook your mushrooms.

GARLIC supplements are known to boost the function of the immune system. Garlic is very nutritious but has very few calories. Garlic is said to help reduce symptoms and severity of the common cold and flu, among many other health issues.

Check out these other health-boosting articles we have:

How to Defend Against Infection
Bone Broth Benefits
Slow Cooker Bone Broth Lowers Inflammation
Beat the Flu with Rachel’s Cantaloupe Orange Ginger Turmeric Juice

Makes 4 servings

Ingredients:

• 2 Tbsps olive oil, avocado oil, unrefined coconut oil, or ghee
• 2 shallots
• 5 cloves fresh garlic
• 1-1/2 lbs. boneless skinless chicken breast or thighs
• 8 oz. mushrooms (I used brown beech)
• 5 large carrots, peeled
• 5 celery ribs
• 1 cup uncooked brown rice
• 6 cups chicken or turkey bone broth
• 2 cups water
• 2 Tbsps freshly grated ginger
• 2-3 tsps turmeric powder
• cayenne pepper, freshly ground black pepper and sea salt to taste, about 1/4 teaspoon each
• 2-3 Tbsps freshly squeezed lemon juice
• zest of 1/2 lemon
• 2 Tbsps freshly chopped parsley, to garnish

Instructions:

Cut your chicken in half to cook faster.

Dice your carrots, celery, and shallots.

Mince or grate the garlic and ginger.

Heat oil in a large stockpot, over medium-high heat.

Add in the shallots and garlic; sauté for 3-4 minutes until softened.

Stir in mushrooms, carrots and celery, then continue to cook for another 5 minutes until veggies are tender-crisp.

Stir in chicken, rice, broth, water, ginger and turmeric powder. Season with some cayenne pepper, black pepper and sea salt to your taste. I added a teeny pinch of each.

Cover and allow to simmer on low for about 25-40 minutes or until chicken and rice is cooked and tender.

Remove chicken pieces onto a plate and using 2 forks, shred it just a bit.

Return shredded chicken back into your pot, along with the fresh lemon juice and zest; stir well.

Taste and adjust seasonings according to your taste.

Garnish the soup with chopped parsley and serve it piping hot.

Enjoy!

Rachel

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Category: Recipes, Soups

Author: Rachel Maser - CleanFoodCrush

Servings:  4

Ingredients

• 2 Tbsps olive oil, avocado oil, unrefined coconut oil, or ghee
• 2 shallots
• 5 cloves fresh garlic
• 1-1/2 lbs. boneless skinless chicken breast or thighs
• 8 oz. mushrooms (I used brown beech)
• 5 large carrots, peeled
• 5 celery ribs
• 1 cup uncooked brown rice
• 6 cups chicken or turkey bone broth
• 2 cups water
• 2 Tbsps freshly grated ginger
• 2-3 tsps turmeric powder
• cayenne pepper, freshly ground black pepper and sea salt to taste, about 1/4 teaspoon each
• 2-3 Tbsps freshly squeezed lemon juice
• zest of 1/2 lemon
• 2 Tbsps freshly chopped parsley, to garnish

Instructions

1. Cut your chicken in half to cook faster.
2. Dice your carrots, celery, and shallots.
3. Mince or grate the garlic and ginger.
4. Heat oil in a large stockpot, over medium-high heat.
5. Add in the shallots and garlic; sauté for 3-4 minutes until softened.
6. Stir in mushrooms, carrots and celery, then continue to cook for another 5 minutes until veggies are tender-crisp.
7. Stir in chicken, rice, broth, water, ginger and turmeric powder. Season with some cayenne pepper, black pepper and sea salt to your taste. I added a teeny pinch of each.
8. Cover and allow to simmer on low for about 25-40 minutes or until chicken and rice is cooked and tender.
9. Remove chicken pieces onto a plate and using 2 forks, shred it just a bit.
10. Return shredded chicken back into your pot, along with the fresh lemon juice and zest; stir well.
11. Taste and adjust seasonings according to your taste.
12. Garnish the soup with chopped parsley and serve it piping hot.
13. Enjoy!

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