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.
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.
- 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.
All nutritional data are estimated and based on per serving amounts.
Net Carbs per servings: 7 g
- Serving Size: ¼ recipe
- Calories: 340
- Sugar: 5 g
- Fat: 23 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 17 g