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All the Flavors Chicken Soup

Carmen Mbwana
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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.

Notes

To substitute fresh/dried herbs, use Italian Seasoning or Herbs de Provence about 1  TBSP. 
Optional- add one cup Wild Rice at the beginning.