The best part isn't just how delicious this soup is, but also how anti-inflammatory and downright healthy the ingredients are.
Ginger and garlic can boost the immune system by reducing inflammation and enhancing immune cell function. They can also help relieve some symptoms associated with a cold like sooth a sore throat. Also they can help with digestive issues and can relieve nausea and aid in digestion.
This recipe is also full of fiber and protein. When feeling under the weather and maybe not eating as well as you should a bowl of this soup will help to make sure you are still getting some of the nutrients you need to help you feel better!
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2 teaspoons freshly grated turmeric, or 1/2 teaspoon ground turmeric
6 cups chicken stock
1 1/2 cups cooked and cubed organic chicken breast
1 tablespoon white miso
2 teaspoons freshly squeezed lemon juice
2 scallions, white and green parts, sliced diagonally
2 cups loosely packed watercress or baby spinach
Preparation:
Heat the olive oil in a soup pot over medium heat, then add the onion, mushrooms, carrots, celery and 1/4 teaspoon salt. Sauté just until golden, about 8 minutes.
Stir in the garlic, ginger and turmeric, and cook for another minute.
Pour in 1/2 cup of the stock to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.
Add the remaining 5 1/2 cups of stock, bring to a boil over medium heat, then decrease the heat to low. Cover and simmer for 20 minutes.
Add the chicken. Ladle 1/4 cup of the hot broth into a small bowl, add the miso, and stir with a fork until the miso is dissolved. Stir the mixture back into the soup. Stir in the lemon juice and scallions.
To serve, distribute the watercress among six bowls and ladle in the soup. Or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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