Feel better chicken vegetable soup

By Shahzadi Devje

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A steaming bowl of broth-style chicken vegetable soup is the perfect comfort food, especially when you're under the weather. This one is dotted with carrots, celery, and onion to create a nutritious recipe. And best of all, it's easy and inexpensive to make. Not only is this healthy chicken soup recipe perfect for a cold winter day, but it's also light enough to enjoy year-round. It's also rich in protein and contains ingredients with potential anti-inflammatory and immune-supporting nutrients.

YIELDS

40 Mins

Ingredients

1 tablespoon olive oil
3 garlic cloves, medium, thinly sliced
2 inch ginger, fresh, finely chopped
2 bay leaves
3 chicken thighs, whole, skinless, boneless
1/2 teaspoon turmeric
2 carrots, small and thin, ends removed and diced into very small chunks,
2 celery, ends removed, diced into very small chunks
4 cups chicken broth, no added salt
3/4 teaspoon salt or sea salt
1/4 teaspoon black pepper
1/4 cup parsley, fresh, packed cup, washed and finely chopped

Directions

Sauté garlic and ginger with bay leaves in a cast iron cooking pot.
Once the garlic starts to release its aroma, add onion and saute for one minute on medium heat.
Add chicken thighs and turmeric and stir. Cook the thighs until they turn a light golden brown, stirring frequently to prevent them from sticking to the bottom of the pot.
Add carrots, celery, and chicken broth. Let the soup come to a boil then turn down the heat to low-medium and let it simmer for 25 minutes while covered.
Finish your soup with salt, pepper, and parsley. Enjoy!

TIP: If you want a heartier soup, consider adding diced yellow or sweet potatoes - just remember to add them before the chicken is cooked through.

TIP: Want some heat? Add diced jalapeños or top with crushed red pepper flakes for added spice.