Medicine ball chicken soup is all you need to give a little boost to your immune system and kick the cold to the curb.
- 2 tablespoons coconut or olive oil, divided
- 1 1/2 lbs chicken thighs, boneless, skinless
- ½ teaspoon Himalayan pink salt, plus more for serving
- ¼ teaspoon black pepper
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 tablespoons fresh ginger root, peeled and finely minced
- 5 garlic cloves, minced
- 1 teaspoon ground turmeric
- 6 cups chicken bone broth
- 1 lemon, juiced
- Pinch of cayenne, for serving
- Italian parsley, chopped for serving
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Once hot, add the chicken thighs. You might need to do this in batches to prevent steaming.
- Brown the chicken thighs on all sides, about 2 minutes per side. Once they have browned, remove the chicken to a plate. Set aside.
- Add the additional tablespoon of olive oil to the pot. Saute the onions and celery for 5 minutes.
- Add the garlic, ginger, and turmeric, and cook for 1 minute or until fragrant.
- Add the chicken bone broth and bring it to a boil.
- Once the soup is boiling, add the browned chicken back to the pot. Cover, reduce the heat to simmer, and cook for 15 minutes or until the internal temperature of the chicken reaches 165 degrees F.
- Once the chicken is fully cooked, remove it from the pot and shred it. Set aside.
- Add the lemon juice to the soup. Stir. Adjust the salt and pepper to your liking.
- To serve: divide the shredded chicken between bowls. Ladle the soup on top.
- Garnish with cayenne and Italian parsley. Serve.
- You can use boneless skinless chicken breasts instead of thighs.
- I recommend using a Microplane/zester for the ginger.
- How to peel and store ginger: you can first start by peeling the ginger root with either a vegetable peeler or a spoon. Once you peel it, you can use a Microplane to add fresh ginger to soups and many other recipes. Once you are done grating the ginger, add it to a small Ziplock bag and pop it in the freezer. You’ll have fresh ginger to use any time you need it.
- Bone broth is recommended but chicken broth will work fine in this recipe.
- This soup will give your immune system a boost when you’re sick. With ingredients like garlic and ginger to help strengthen your immune system and fight infections. Turmeric is a powerful anti-inflammatory and antioxidant.
- You can use Kosher salt instead, however, Himalayan pink salt balances blood sugar and hormones and improves digestion. It’s worth buying some to add to this soup.
- This soup will store in the fridge for 3-4 days in an airtight container. Or you can freeze it for up to 3 months.
- Slow cooker instructions: add all of the ingredients except for the lemon juice, cayenne, and Italian parsley to your slow cooker. Cook on low for 6-8 hours, or on high for 4-6 hours. Shred the chicken thighs, and proceed with steps 7-9.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
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