Feeling under the weather? This restorative chicken soup is your secret weapon! Packed with turmeric and ginger, known for their anti-inflammatory properties, this comforting bowl will have you feeling fabulous in no time. It's so simple, yet so satisfying!
juiced
Peel and chop the carrots into large chunks. Peel and roughly chop the onion. Peel and finely chop the garlic cloves. Season the chicken thighs with salt and black pepper.
Heat a tablespoon of extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken thighs and brown them on all sides until golden. Remove the chicken from the pot and set aside.
In the same pot, add the chopped carrots, onion, and garlic. Sauté for 5-7 minutes until the vegetables begin to soften and become fragrant. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
Return the browned chicken to the pot with the vegetables. Pour in the water, ensuring the chicken and vegetables are submerged. Add the turmeric and ginger. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
Carefully remove the cooked chicken thighs from the pot. Shred the chicken meat using two forks, discarding any bones or skin. Set the shredded chicken aside.
Using an immersion blender, carefully blend the vegetables and broth in the pot until smooth. Alternatively, transfer the contents to a regular blender and blend until smooth, then return to the pot.
Return the shredded chicken to the blended soup. Stir well. Taste the soup and correct the seasoning with salt and black pepper as needed. Squeeze in the fresh lemon juice.
Ladle the hot, restorative chicken soup into bowls and serve immediately.
For an extra layer of flavour, roast the chicken thighs and vegetables before adding them to the pot.
If you prefer a thicker soup, you can mash some of the cooked vegetables against the side of the pot before blending, or add a tablespoon of cornflour mixed with a little cold water to the simmering soup.
This soup freezes beautifully! Portion it into individual containers once cooled and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob.