Description
A warm and comforting chicken soup packed with nutrients and anti-inflammatory benefits, perfect for any chilly evening.
Ingredients
Scale
- 1 pound chicken thighs (bone in)
- 1 potato, peeled and chopped
- 1 carrot, chopped
- 1 onion, chopped
- 2 Tbsp dried mint
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 1/2 cup cauliflower, chopped
- Salt and pepper to taste
- 4–5 cups salted filtered water
Instructions
- Cook the chicken thighs in a small cooking pot filled with salted filtered water over medium heat. Let it simmer until cooked through.
- While the chicken simmers, chop the onion, potato, carrot, and cauliflower.
- Once the water boils, add the chopped onion, potato, turmeric, and dried mint to the pot. Cover it and continue cooking on medium-high heat.
- After about 20-30 minutes, carefully remove the chicken from the pot. Allow it to cool slightly before shredding the meat and returning it to the pot.
- Add the chopped carrot, grated ginger, and cauliflower. Season with salt and pepper to taste. Cook for another 5-10 minutes until the veggies are tender.
- Finally, serve your soup hot, garnished with fresh herbs or a squeeze of lemon juice if desired!
Notes
For a vegetarian version, swap the chicken for chickpeas or tofu and use vegetable broth instead of water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, anti-inflammatory, comfort food, healthy soup, easy recipe