Description

A golden take on this classic dish, chicken noodle soup is the ultimate comfort food, with the addition of turmeric it becomes a nourishing, anti-inflammatory dish.

Ingredients

2 Tablespoons of ghee (30 ml), to cook with

1 medium onion (4 oz or 110 g), diced

2 carrots (3.5 oz or 100 g), diced

1 stalk of celery (0.7 oz or 20 g), diced

2 cloves of garlic, peeled and chopped

1 Tablespoon of turmeric (6 g)

1 Tablespoon of dried thyme (3 g)

6 cups of chicken bone broth (1.44 L)

2 cups of filtered water (480 ml)

4 chicken thighs (1.3 lb or 600 g), skin removed

2 bay leaves

½ large head cabbage (12 oz or 350 g), shredded or thinly sliced

2 Tablespoons of chopped fresh parsley (2 g), for garnish

Salt and pepper, to taste.

Instructions

Melt the ghee in a large dutch oven or pot over medium heat. Add the onion, carrots, celery and garlic to the pot and saute for 3 to 5 minutes until the vegetables are softened.
Add the turmeric and dried thyme to the pot and saute for 1 minute until fragrant.
Add the chicken broth and water to the pot and bring to a boil.
Add the chicken thighs to the pot and reduce the heat to a simmer. Cover the pot loosely and cook for 20 to 25 minutes until the thighs are cooked through.
Remove the thighs from the pot and place on a plate or carving board. Shred the thighs with two forks and discard the bones.
If you prefer the broth to be a bit thicker, cook the broth for about 10 minutes to reduce it. Alternatively, add additional chicken broth or water to thin the broth, if needed.
Add the cabbage and the shredded chicken to the broth and cook for 3 to 5 minutes until the cabbage “noodles” are tender. Remove the bay leaves from the pot and discard.
Garnish the soup with fresh chopped parsley and serve.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs per servings: 7 g

Nutrition

Serving Size: ¼ recipe
Calories: 340
Sugar: 5 g
Fat: 23 g
Carbohydrates: 11 g
Fiber: 4 g
Protein: 17 g