This is my go to immunity boosting chicken soup. It’s SO flavorful and full of nutrients. The perfect year round soup. Soup is so healing and also very budget friendly. You can make a huge batch of soup that will feed your family for 2+ meals for under $20! Serve with crusty sourdough bread, over cooked rice (or add Wild Rice while cooking), or add some potatoes into the soup for a satisfying balanced meal.
Kitchen tip- Buy organic ginger and turmeric and don’t peel them. The skin is edible and if you use a microplane to grate, you won’t even notice the skin. Yes, you can use powder ginger & turmeric, but fresh tastes soooo much better. When our local farmers market has ginger & turmeric available I stock up and freeze them in a large freezer bag. When it’s time to use them, just grate them straight from the freezer.
All the Flavors Chicken Soup
Ingredients
- 1-2 lbs boneless skinless Chicken Thighs chopped into bite size pieces or left whole Optional- bone in chicken thighs or legs
- 1 onion rough chopped
- 3-4 stalks of celery rough chopped
- 3-4 carrots rough chopped
- 6-8 cups Chicken Bone Broth more broth will yield a delicious brothy soup
- 1 15.5oz cans great northern beans-rinsed and drained (or 2 cups cooked dried beans)
- 1 13.5oz can full fat coconut milk
- 1 Lemon Zested and Juiced
- 3 large handuls of leafy greens chopped- tuscan kale, spianch, etc.
Herbs & Spices
- 3-4 cloves garlic minced
- 2 tsp Oregano fresh or dried
- 1 TBSP Fresh thyme leaves or 1 teaspoon dried
- Fresh sage leaves or 1/2 tsp dried
- 1 tsp smoked paprika optional
- 1/4 tsp Cayenne pepper optional
- 2 inches Fresh Ginger Minced grate using a microplane
- 1 inch Fresh Turmeric Minced grate using a microplane
- 2 bay leaves
- Pepper & Salt to taste
- Optional- additional veggies, cubed butternut squash, zucchini, frozen peas.
Instructions
- In a large pot or dutch oven, saute chicken thighs. Once starting to brown add onions, carrots, celery and garlic, turmeric and ginger.
- Add beans, and the remaining herbs & spices and broth. Give it a good stir.
- Bring to a boil then simmer for 15 mins (chicken should be cooked through, leave whole or shred).
- Add leafy greens, can of coconut milk and lemon zest/juice. Stir and simmer for another 10 mins.