This chicken soup combines broccoli, carrots, celery, peas, onion, ginger, garlic, turmeric, and a touch of apple cider vinegar. The chicken cooks in the broth before being shredded and returned to the pot.
Ingredients
- ½ lb. boneless, skinless chicken breast
- 2 quarts chicken broth
- 1 large onion, peeled and chopped
- 3 cups broccoli florets
- 2½ cups sliced carrots
- 2 cups chopped celery
- 1½ cups frozen peas
- ¼ cup chopped parsley
- 3 tablespoons shredded or grated fresh ginger
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- ¼–½ teaspoon crushed red pepper
- ¼ teaspoon ground turmeric
- 1 teaspoon sea salt, plus more as needed
- Black pepper, to taste
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the onion, celery, ginger, and garlic. Sauté for 5–6 minutes, until softened.
- Add the raw chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric, and 1 teaspoon sea salt.
- Bring to a boil, lower the heat, and simmer for at least 20 minutes, until the chicken reaches 165°F (74°C).
- Remove the chicken with tongs and let it cool briefly on a cutting board.
- Add the broccoli, peas, and parsley to the pot and continue simmering until the broccoli is tender.
- Shred the chicken with two forks and stir it back into the soup.
- Taste, add salt and black pepper as needed, and serve warm.
