30-minute immune-boosting chicken soup

This delicious, mouth-watering soup is incredibly nourishing to the body. Infused with immune-boosting ginger, turmeric, lemon, and garlic, this soup delivers a powerful punch of anti-inflammatory goodness, enhancing your body's natural defenses. The slow-cooked chicken bone broth is a delicious, gut-supporting alternative to regular chicken broth, which you can learn how to make below! If you’re looking for a quick, low-hassle, yet nourishing meal, you’re at the right place! Plus, your house will smell amazing!

🍽️ Immune-boosting chicken soup

Prep Time: 15 mins
Cook Time: 30 mins
Servings: 6

Ingredients:

• 3 tbsp grass-fed butter
• 1 yellow or white onion, diced
• 1 leek, chopped
• 3-4 carrots, chopped into rounds
• 3-4 celery sticks, chopped
• 1-2 tsp lemon zest
• 2 tbsp fresh ginger, peeled and grated
• 1 tbsp fresh turmeric, peeled and grated
• 5-8 garlic cloves, minced 
• 1 lb chicken thighs or breast, raw
• 4-6 cups chicken bone broth (check out my recipe!)
• 1.5 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes
• Toppings: chopped cilantro, chopped green onions, and sesame seeds

Instructions:

1. In a Dutch oven or soup pot, melt butter on medium heat and add onion, leek, carrots, and celery. Let cook for five minutes or so, till they begin to soften.
2. Add the lemon zest, ginger, turmeric, and garlic and continue cooking for a few minutes more. Everything should begin to become fragrant. 
3. At this point, you can add in your bone broth (6 cups if you prefer a brothier soup), chicken thighs or breast, salt, and pepper. 
4. Stir, increase the heat to medium-high, and bring to a boil. Once it’s boiling, reduce the heat to low, cover with a lid, and let the soup simmer for 25-30 minutes, or until carrots are soft and chicken has reached an internal temperature of 165 degrees.
5. Remove chicken to shred. (I prefer to shred my chicken in my KitchenAid fitted with the paddle attachment, but if this isn’t an option for you, shredding with 2 forks is great too!). Once shredded, add back to the soup, and adjust any seasonings to your liking. Garnish with cilantro, green onions, and sesame seeds. Enjoy!

Notes

1. Store leftovers in the fridge and use up within 4-5 days. Or, if you’re a busy mom or just someone who doesn’t have the time to cook every night, you can double this recipe and freeze the other half.  Simply store in a glass container (leaving room at the top for the liquid to expand), a gallon-size zip lock, or sandwich bags for individual servings. That way you can pull out and thaw whenever you don’t have the time or energy to cook!