Description
Filling and delicious anti-inflammatory chicken soup made with vegetables, ginger, turmeric and mint.
Ingredients
Scale
- 1 pound chicken thighs (bone in)
- 1 potato, peeled and chopped
- 1 carrot, chopped
- 1 onion, chopped
- 2 Tbsp mint, dried
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 1/2 cup cauliflower, chopped
- 4–5 cups filtered water
- Salt to taste
- Black pepper to taste
Instructions
- Cook chicken thighs in salted water and bring to a boil.
- Add onion, potato, turmeric and mint and simmer 20-30 minutes.
- Remove chicken, cool slightly, remove bones and shred meat.
- Return shredded chicken and juices to pot.
- Add carrot, ginger and cauliflower.
- Season with salt and pepper and cook 5-10 minutes more.
- Serve immediately.
Notes
- Store leftovers in airtight container in fridge up to 3 days.
- Freeze up to 2 months.
- Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 2g
- Sodium: 214mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 145mg