Turmeric Chicken Soup Cold And Flu Busting Soup Recipes

IMMUNITY-BOOSTING TURMERIC CHICKEN SOUP

Steps:

• Heat the avocado oil in a large stock pot or Dutch oven over medium heat. Add the onion and saute, stirring occasionally, until transluscent, about 5 to 8 minutes. Add the carrots, parsnips, celery, and garlic and continue sauteeing, stirring occasionally, until vegetables are softened but still al dente, about 3 to 5 minutes.
• Add the chopped chicken and cook just long enough to brown the meat, about 2 to 3 minutes.
• Add the remaining ingredients, stir well and cover. Cook at a gentle simmer, stirring occasionally, for at least 30 minutes (ideally one hour). Taste soup for flavor and add more sea salt if desired. Serve and enjoy!

TURMERIC CHICKEN SOUP {COLD AND FLU BUSTING SOUP}

Steps:

• In a large soup pot, heat olive oil on medium heat.
• Add onion and cook 3 minutes.
• Add other vegetables and cook 5 minutes until they soften.
• Add raw chicken breasts, water, broth, and spices.
• Cover and bring to a boil.
• Once boiling, reduce heat to medium low and cook until the chicken breasts are done.
• Remove the chicken and with two forks, shred the chicken.
• Return the chicken shreds to the pot and simmer for 10 minutes so the flavors soak into the chicken.
• Garnish with cilantro.
• Add all of the ingredients to the pot. Fill with water and broth to cover the chicken.
• Cover and bring to a boil. Allow the soup to boil 15-20 minutes.
• Reduce the heat to low and cook an additional hour.

TURMERIC GINGER CHICKEN SOUP

Steps:

• In a large pot combine water, chicken, leek, onion, carrot, garlic, salt, and pepper.
• Bring to boil over high heat and then reduce to simmer.
• Allow the broth to simmer for 25 minutes, flipping the chicken half way, and remove from heat once chicken has cooked fully.
• Next remove the chicken from the broth and place on a cutting board.
• Then strain the broth through a fine mesh strainer, making sure to catch the broth in a separate bowl.
• In the same large pot over medium heat combine olive oil, leek, fennel, garlic, ginger, turmeric, and fennel seeds.
• Allow the spices and vegetables to cook until slightly softened, stirring consistently with a wooden spoon to keep from sticking to the pot.
• Once vegetables have cooked slightly, add the broth back into the pot, bring to a boil.
• Reduce the heat and bring the turmeric ginger chicken soup to a simmer over medium-low heat, and allow to simmer for 20 minutes.
• After 20 minutes add the sliced carrots and continue to simmer.
• While turmeric ginger chicken soup is simmering pull the chicken from the bone and shred using a fork.
• Add the shredded chicken to the turmeric ginger chicken soup and continue simmering for an additional 5 minutes or until the rice is fully cooked in the soup.
• Serve hot and sprinkle with parsley and additional salt and pepper to taste.

COLD-BUSTING GINGER CHICKEN NOODLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
• Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
• Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
• Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.

ULTIMATE FLU-BUSTING CHICKEN SOUP

Steps:

• Put chicken, celery, 2 cloves garlic, 1 cup carrots, the oregano sprig and half the onion into a large pot. Fill pot with cold water, 2 inches above ingredients; put over high heat. When water boils, cover and reduce heat to medium. Simmer 1 hour.
• Set aside chicken to cool and discard all veggies and herbs. Strain broth into a large bowl, skim fat from top, and set aside.
• Put oil, jalapeno, the chopped oregano leaves, 2 remaining garlic cloves (minced) and the remaining half onion (chopped) into a large pot. Cook at medium heat until vegetables are just soft, about 5 minutes. Turn heat to high; add broth, potatoes and remaining carrots. When broth boils, reduce heat to medium. Cook until potatoes and carrots are tender, about 15 minutes.
• Remove skin and bones from chicken. Shred meat into bite-sized pieces. Add chicken, tomatoes, salt and pepper to soup. Cook until warm.