We are two days away from Thanksgiving and I’m sure your to-do list is a mile long! Whether you’re prepping to host, packing your bags to travel, or preparing a side-dish to contribute, there’s a lot going on this week.
It’s times like this I realize I’ve spent so much energy planning the main event that I forget my family needs to be fed and nourished leading up to the big day too! Yup, meal planning still needs to happen on holiday weeks. But I need these recipes to be E-A-S-Y as can be.
This is also a great recipe to make ahead of time and freeze for busy nights. I like to double or triple the batch and then freeze in mason jars to pull out later on in the month.
Too busy to think about this now? Save this recipe and make a note to come back to it next week once you’ve run out of leftovers.
Nourishing Chicken Soup
Ingredients:
- 2 tbsp. olive oil or coconut oil
- 1 onion, diced
- 1 head of celery, diced
- 1 lb. of carrots, cut into coins
- 1 tbsp. minced garlic
- 2 tsp. ground turmeric
- 2 tsp. sea salt
- 1 tsp. ground ginger
- 1 tsp. dried thyme
- 1 tsp. black pepper
- 2 lbs. boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 can full-fat coconut milk
- 6 cups chicken broth or bone broth
- 1 lemon, juiced
- 1 bunch leafy greens, roughly chopped (kale, spinach, or arugula work great)
Directions:
1. Heat the olive or coconut oil in a large pot over medium-high heat. Add the chicken to the pot and season lightly with a pinch of salt and pepper. Allow to cook undisturbed for 3 minutes before stirring. Cook for another 3-5 minutes or until all sides are browned.
2. Add the onion and celery to the pot and cook for 5-7 minutes, until the onion is translucent. Add the garlic and stir until fragrant, about 1 minute. Add the carrots and stir in the turmeric, sea salt, ginger, thyme and black pepper. When the spices are evenly distributed add the broth. Bring to a gentle boil.
3. Lower the heat to a simmer and cover for 30 minutes. Add the coconut milk and greens to the pot at this time. Stir and cook until the greens are fully wilted.
4. Add the lemon juice and then taste the soup for seasoning. Add additional salt, pepper, or lemon juice if desired. Enjoy!
