Description
A warm and nourishing chicken soup that provides comfort and helps reduce inflammation, perfect for family gatherings or a cozy weeknight dinner.
Ingredients
Scale
- 1 pound chicken thighs (bone-in)
- 1 potato, peeled and chopped
- 1 carrot, chopped
- 1 onion, chopped
- 2 Tbsp dried mint
- 1 Tbsp ginger, grated
- 1 tsp turmeric
- 1/2 cup cauliflower, chopped
- Salt and pepper to taste
- 4–5 cups salted filtered water
Instructions
- Start by cooking the chicken thighs in a small pot filled with salted filtered water over medium heat. Let it simmer until the chicken cooks through.
- While the chicken simmers, chop the onion, potato, carrot, and cauliflower. Keep those colors bright!
- Once the water rises to a boil, add the chopped onion, potato, turmeric, and dried mint to the pot. Cover it and cook on medium-high heat.
- After about 20 to 30 minutes, carefully remove the chicken from the pot. Allow it to cool slightly, then shred the meat and return it to the pot.
- Next, add the chopped carrot, grated ginger, and cauliflower. Season everything with salt and pepper. Cook for another 5 to 10 minutes until the vegetables become tender.
- Serve hot, garnishing with fresh herbs or a squeeze of lemon juice for that extra zing!
Notes
For extra flavor, consider adding fresh herbs before serving, and adjust seasonings to taste throughout the cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: chicken soup, anti-inflammatory, comfort food, healthy soup