Heat the ghee in a large 5 or 6-quart Dutch oven over medium heat. Once hot add in the onion, garlic, jalapeno, ginger, turmeric, and cilantro. Cook, stirring occasionally for 4 minutes. Add in the ground coriander and paprika. Cook another minute before adding in the ACV.
Add in the bone broth, chicken breast, and lemon, bring to a boil then cover. Cook for 25 minutes. Uncover and transfer the chicken to a cutting board. Shred or slice the chicken and add it back to the soup. Taste for salt and add more if necessary.
To serve, divide the soup between bowls.
Turmeric Chicken Soup
Amount Per Serving
Calories 297Calories from Fat 153
% Daily Value*
Saturated Fat 9g56%
Vitamin A 588IU12%
Vitamin C 57mg69%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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