Ginger and turmeric are excellent foods with antioxidant and anti-inflammatory properties. Combined with healthy fats, veggies, and chicken for protein, this soup is both nourishing and comforting on a cold winter day.
• 2 tablespoons olive oil ~ 2 servings fat
• 1 small onion, diced ~ 1 serving veggies
• 3 stalks of celery, diced ~ 1 serving veggies
• 3 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 2 medium/400 grams sweet potatoes, peeled and cut into 1-inch cubes ~ 4 servings of carb
• 2 pounds/900 grams boneless, skinless chicken breast ~ 30 servings of protein
• 5 cups chicken broth or bone broth
• 1 teaspoon fresh chopped thyme (or 1/2 teaspoon dried)
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 2 teaspoons turmeric
• 1 cup full-fat coconut milk ~ 4 servings fat
• 1 head of kale, de-stemmed and roughly chopped ~ 2 servings of veggies
• 2 tablespoons lemon juice (about 1 lemon)
- Heat the butter (or oil) in a large, heavy-bottomed pot over medium-high heat. Once oil is warmed, add the chicken. Cook for 3-5 minutes per side until 2 browned, then remove from the pan and set aside.
- Add the onion and celery to the pot and cook for 5-7 minutes, until both are browned and the onion is translucent, then add the garlic and ginger and sauté for about 1 minute, until fragrant.
- Return the chicken to the pot along with the sweet potatoes, then stir. in the broth, thyme, salt, pepper, bay leaf, and turmeric.
- Cover and simmer over medium-low heat for 30-40 minutes, until the chicken can be easily pulled apart with a fork.
- Pull the chicken from the pot and shred with two forks or with the paddle attachment of a stand mixer. Add the chicken back to the pot then stir in the coconut milk and kale. Cook for 2-3 minutes until kale is fully wilted.
- Add the lemon juice and then taste the soup for seasoning, adding additional salt and pepper if needed. Spoon into individual bowls and serve!