Immune-Boosting Chicken Soup
By Dr Simone Baum ND
4 chicken breasts bite sized pieces
2 leeks sliced
3 carrots sliced
3 celery stalks chopped 4 cloves of finely minced garlic
1 tsp of turmeric powder or fresh grated turmeric
1 tsp of ginger powder or fresh grated ginger
1 Tbsp of Olive Oil
Herbamare salt and pepper to taste
5-6 cups of Bone Broth or Chicken stock, may need more depending on how large the vegetables and chicken pieces are
Wash all vegetables.Heat oil in bottom of a large pot. Sautée leeks, carrots, celery and garlic until vegetables are tender. Add in chicken, grated ginger and grated turmeric and salt and pepper. Continue to sautée until chicken is brown.
Add in bone broth soup, bring to a boil and then simmer for 30 min to 1 hour. Add in dry spices, salt and pepper to taste. Toss in chopped kale.
Serve with quinoa/rice on the side or in the soup. I like to serve this with a big leafy salad
Get creative. Make your own bone broth, Adding in fresh or dried Rosemary, Thyme, Parsley; Replacing one to two cups of broth for coconut milk ENJOY!