Turmeric Chicken Soup

It’s soup season! And who doesn’t like chicken soup? It just feels like home, right? Well, why not try our Turmeric Chicken Soup?

INGREDIENTS

• 2 tablespoons butter or olive oil
• 1 small onion, diced
• 3 stalks of celery, diced
• 3 cloves garlic, minced
• 2 teaspoons turmeric
• 1 tablespoon fresh grated ginger
• 2 medium sweet potatoes, skinned and cut into 1-inch cubes (about 500g)
• 1 kg boneless, skinless chicken breast
• 5 cups chicken broth or bone broth
• 1 teaspoon fresh chopped thyme (or 1/2 teaspoon dried)
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 cup full-fat coconut milk
• 2 cups of kale, de-stemmed and roughly chopped
• 2 tablespoons lemon juice (about 1 lemon)

INSTRUCTIONS

1. Melt the butter in a large, heavy-bottomed pot over medium-high heat. Once the butter is melted, add the chicken. Cook for 3-5 minutes per side until browned, then remove from the pan and set aside.
2. Add the onion and celery to the pot and cook for 5-7 minutes, until both are browned. Then add the garlic and ginger and saute for about 1 minute, until fragrant.
3. Return the chicken to the pot and the sweet potatoes, then stir in the chicken broth, thyme, salt, pepper, bay leaf, and turmeric.
4. Cover and simmer over medium-low heat for 30-40 minutes, until the chicken can be easily pulled apart with a fork.
5. Pull the chicken from the pot and shred with two forks or a stand mixer’s paddle attachment. Add the chicken back to the pot, then stir in the coconut milk and kale. Cook for 2-3 minutes until kale is thoroughly wilted.
6. Add the lemon juice and then taste the soup for seasoning, adding additional salt and pepper. Spoon into individual bowls and serve!