Comfort Food in a Bowl
The weather is getting cooler which means it’s the perfect time for soup! And, when the weather is getting cooler that also means it’s the perfect time for people to have colds and to get other people sick! Yay! ….. Just kidding! But really, what is better than a big bowl of comforting chicken soup of a cool Fall night? I decided to put a little twist on the traditional chicken soup and add more of an Asian flavor profile and lots of superfood ingredients to fight off those pesky germs.
The great thing about this soup are all the different superfoods that pack a nutritional and immune boosting punch, plus lots of great flavor.
Ginger: this spicy tasting herb is known for its ability to aid digestion, as well as easing inflammation and blocks some bacterial infections. Ginger has also been shown to improve brain function and daily doses of ginger can reduce the amount of exercise-induced pain.
Turmeric: the curcumin in turmeric has been studied so much because of the amazing benefits seen in scientific studies. One of the most notable is the anti-cancer properties, as well as the anti-inflammatory properties being greater than ibuprofen or aspirin.
Kale: this cruciferous green is anti-inflammatory too, as well as being high in antioxidants and really good at detoxifying the body.
Bone broth: filled with lots of collagen and protein, bone broth can also boost detoxification and increase mineral absorption. It can also help to support a boost your immune system.
Making this soup is so easy! It’s definitely a one pot wonder, and I like to make things even easier by using split chicken breasts. I realized at my local grocery store that the split chicken breasts were the same cost as the full chicken breasts. The benefit of using the split chicken breasts is that they have trimmed 99% of the fat off so that the meat is ready to use . And secondly, it reduces the cooking time!
Now for garnishes! To really add that Asian flair to the bowl before eating, add in a few drops of sesame oil and a small spoonful of your favorite hot sauce like sambal oelek or sriracha.
My family and I had this soup for dinner the other night and it was so delicious! The kids didn’t get any of the hot sauce and my daughter said this was the most delicious soup she’s ever had! If that’s not a #momwin, I don’t know what is!
I really think this is a fun way to jazz up a traditional chicken soup. Let me know what you think of the recipe by posting a photo and tagging me at @nourish_with_renata as well as using the hashtag #nourishwithrenata.
An Asian twist on chicken soup! Plus, it's packed with lots of superfood ingredients to boost your immune system during this cold and flu season.
- 2 32 oz cartons of chicken bone broth
- 2 lbs split chicken breasts
- 1 medium onion diced
- 2 large cloves of garlic sliced
- 1 inch piece of fresh ginger grated
- 3 large carrots washed, ends trimmed, and sliced into rounds
- 2 cups kale thinly sliced
- 1 tsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground turmeric
- Optional toppings: sesame oil asian hot sauce such as sriracha
In a large pot or Dutch oven over medium heat, add olive oil, diced onion and carrots. Saute till softened, about 3-5 minutes.
Add in the garlic, ginger and turmeric, and stir till aromatic, about 1 minute.
Add in the whole chicken breasts and pour over the chicken bone broth.
Cover the pot with a lid, and allow the soup to come to the boil.
Reduce to a simmer and cook till the chicken breasts are completely cooked through, about 10-15 minutes depending on the size of the chicken breasts.
Once the chicken is cooked, remove it from the pot.
Add the sliced kale to the chicken soup.
Slice the chicken breasts into bite size pieces and return to the pot.
Taste the soup and add salt and pepper as needed.
Just before serving the soup in individual bowls, garnish with a little sesame oil and hot sauce for an extra kick of flavor.
Store leftovers in the fridge in an airtight container for up to 1 week.
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