This hearty, flavour packed Chicken Soup is one you’ll crave again and again! Perfect for when you’re feeling under the weather or need a little extra comfort. Packed with anti-inflammatory ingredients like garlic, ginger, turmeric and oregano, plus immune supporting vitamin C from cauliflower and lemon. Tender chicken and a rich, flavourful broth bring it all together to support recovery. Every spoonful is intentionally made to nourish you from the inside out!
Share
Ingredients
1 tbsp avocado oil
4 bone in, skin on chicken thighs
2½ tsp sea salt, divided
½ tsp freshly ground black pepper
¼ cup minced garlic
1 tbsp fresh ginger, grated
2 medium carrots (about 1 cup), sliced into ¼ inch rounds
1 small leek (about 2 cups), quartered lengthwise and thinly sliced
3 cups cauliflower, cut into bite sized florets
1½ tsp ground turmeric
5 cups water or low sodium chicken stock
1 cup frozen green peas
¼ cup fresh dill, roughly chopped
¼ cup fresh oregano leaves, roughly chopped
⅛ - ½ tsp cayenne pepper, adjust to taste
1 lemon, cut into wedges for serving
Servings5-6
Prep Time
25 minutes
Cook Time
55 minutes
How To Make It
Heat avocado oil in a large, heavy bottomed pot over medium heat. Pat chicken thighs dry and season with 1 tsp salt and black pepper. Place skin side down and sear for 5-7 minutes, or until golden brown and the skin releases easily from the pot.
Flip the chicken, reduce heat to medium low and add garlic around the thighs. Cover and cook for 5 minutes, gently stirring the garlic halfway through while keeping the chicken skin side up.
Add ginger, carrots, leeks, cauliflower, turmeric and another 1 tsp salt. Stir gently to coat the vegetables in the aromatics, scraping any browned bits from the bottom of the pot.
Pour in water or chicken stock. Increase heat to high and bring to a boil. Then reduce heat to medium low, cover and simmer for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Transfer chicken to a cutting board and let it cool slightly. Using a fork to hold the chicken steady, carefully cut the meat away from the bones. Discard bones, and dice the chicken into bite sized pieces.
Return chicken to the pot, add frozen green peas, fresh dill, oregano and cayenne pepper. Simmer for 2-3 minutes, until the peas are heated through. Taste and adjust seasoning with the remaining salt as needed.
Serve warm with fresh lemon wedges.
Chef's Notes
Rinse the leek thoroughly between the layers to remove any trapped dirt.
If you don’t like chicken skin, remove before searing.
Refrigerate in an airtight container for up to 3 to 4 days or freeze for up to 3 months.
Feel free to add beans or potatoes for extra fibre & carbs.
