There's just something about chicken soup that makes me feel cared for and loved. What chocolate does for most; chicken soup does for me. I've been making this soup pretty much every other week - I just can't get enough of it.
It's full of anti inflammatory ingredients like turmeric. At my last doctors appointment, My rheumatologist strongly advised I not only take turmeric supplements (curcumin) and cook with it. She said that scientific studies show Turmeric lowers inflammation - something those of us with auto immune issues are very concerned with. Not only does turmeric add a beautiful color and flavor to this soup but can also be used many ways in the kitchen.
Garlic is another powerful ingredient that can lower toxicity, cholesterol and high blood pressure. Celery is another one - great for lowering inflammation while being low in calories and high in fiber. All great things. I sneak turmeric, celery and garlic into a lot of things I cook.
The second time I added a thinly sliced yellow squash in with the kale. It was great. This soup is pretty open to suggestions so take a look around and throw in some extra veggies.
Turmeric + Vegetable Chicken Soup
1/2 chicken, skin removed
2.5 quarts water
Splash of oil
2 small yellow onions, finely chopped
4 garlic cloves, minced
4 carrots. peeled, diced
4 celery stalks, diced
2 handfuls kale, stems removed, chopped
1.5 teaspoon ground turmeric
s + p
1 tablespoon appel cider vinegar
Bring chicken and water to a boil, reduce heat and simmer. Skim any foam from surface. Simmer until chicken is cooked thru, about 30 minutes. Remove chicken from liquid. When cool, shred or chop meat and set aside. Reserve cooking liquid (it's your new yummy stock.)
In a large pot, heat oil over medium heat. Sauté onion and garlic until soft, about 8 minutes. Add carrots, celery, reserved stock and turmeric. Bring to a boil, reduce to a simmer. Cook until vegetables are tender, about 20 minutes. Stir in kale, cider vinegar and shredded chicken. Season with salt and pepper.