Warm, nourishing, and packed with anti-inflammatory goodness, this Turmeric Chicken Soup is the perfect cozy dish for any day of the week!
☐ ¼ cup ghee ☐ 1 small onion, diced ☐ 4 cloves garlic, minced ☐ 1 jalapeño, minced ☐ 2 tablespoons grated fresh ginger ☐ 2 tablespoons grated fresh turmeric ☐ 1 bunch cilantro, minced ☐ 1 teaspoon ground coriander ☐ 1 teaspoon paprika ☐ 2 tablespoons apple cider vinegar ☐ 8 cups chicken bone broth ☐ 1 lb chicken breast ☐ 1 lemon, thinly sliced ☐ Salt, to taste
1. Heat ghee in a Dutch oven over medium heat, then sauté onion, garlic, jalapeño, ginger, turmeric, and cilantro for 4 minutes. 2. Add coriander and paprika, cook for 1 minute, then stir in apple cider vinegar and bone broth. Add chicken and lemon slices. 3. Add coriander and paprika, cook for 1 minute, then stir in apple cider vinegar and bone broth. Add chicken and lemon slices. 4. Shred the chicken, return it to the pot, and adjust salt to taste. Serve hot.
When you make this dish, feel free to add a little personal touch. Mix in a splash of coconut milk for a creamy twist. You can even experiment with spices—perhaps a hint of cayenne, cumin, or black pepper—in the soup.