Chicken Soup
Ingredients:
16 oz organic ground chicken
Two 32 oz containers organic chicken broth (regular sodium)
1 large yellow onion, diced
1 bunch organic celery, chopped
1 bunch organic red chard, chopped (include stems)
5 organic carrots, chopped
½ tsp black pepper
1 ¾ tsp Himalayan salt, divided
¾ tsp curry powder
½ tsp cumin
2 bay leaves
Olive oil
Fresh Italian parsley, chopped
Optional:
1 tsp minced fresh ginger
1 clove garlic, minced
1/8 tsp cinnamon
Organic basmati rice for serving
Instructions:
- Prepare Rice: Cook basmati rice according to package instructions if serving with the soup.
- Sauté Onions: Heat 2 tbsp olive oil in a large pot over medium-high heat. Sauté the onions with bay leaves for 5 minutes until translucent. If using, add garlic and ginger and cook for another 2 minutes.
- Cook Chicken: Add ground chicken and sauté for 5 minutes, breaking it apart. Once browned, season with 1 tsp salt, black pepper, curry powder, cumin, and cinnamon (optional).
- Add Veggies: Stir in ¼ of the chopped carrots and celery, and sauté for 2-3 minutes. Add chicken broth, bring to a boil, then turn off the heat to safely add the remaining veggies and chard.
- Simmer: Add the remaining salt and a drizzle of olive oil. Bring the soup back to a boil, then reduce heat and simmer for 7 minutes.
- Serve: Ladle the soup into bowls, top with rice (optional), and sprinkle with fresh parsley.
Enjoy!
Rajsree Nambudripad, MD
Ingredients:
16 oz organic ground chicken
Two 32 oz containers organic chicken broth (regular sodium)
1 large yellow onion, diced
1 bunch organic celery, chopped
1 bunch organic red chard, chopped (include stems)
5 organic carrots, chopped
½ tsp black pepper
1 ¾ tsp Himalayan salt, divided
¾ tsp curry powder
½ tsp cumin
2 bay leaves
Olive oil
Fresh Italian parsley, chopped
Optional:
1 tsp minced fresh ginger
1 clove garlic, minced
1/8 tsp cinnamon
Organic basmati rice for serving
Instructions:
- Prepare Rice: Cook basmati rice according to package instructions if serving with the soup.
- Sauté Onions: Heat 2 tbsp olive oil in a large pot over medium-high heat. Sauté the onions with bay leaves for 5 minutes until translucent. If using, add garlic and ginger and cook for another 2 minutes.
- Cook Chicken: Add ground chicken and sauté for 5 minutes, breaking it apart. Once browned, season with 1 tsp salt, black pepper, curry powder, cumin, and cinnamon (optional).
- Add Veggies: Stir in ¼ of the chopped carrots and celery, and sauté for 2-3 minutes. Add chicken broth, bring to a boil, then turn off the heat to safely add the remaining veggies and chard.
- Simmer: Add the remaining salt and a drizzle of olive oil. Bring the soup back to a boil, then reduce heat and simmer for 7 minutes.
- Serve: Ladle the soup into bowls, top with rice (optional), and sprinkle with fresh parsley.
Enjoy!
Rajsree Nambudripad, MD
