Anti-Inflammatory Chicken Soup

INGREDIENTS:

• 2 Tablespoons olive or avocado oil

• 1 large yellow onion, chopped

• 2 large carrots, chopped into ½-inch rounds

• 2 ribs celery, thinly sliced

• 5 cloves garlic, minced

• 1 Tablespoon freshly grated ginger

• 2 Tablespoons freshly grated turmeric

• ¼ teaspoon cayenne

• 1 teaspoon sea salt

• ½ teaspoon ground pepper

• 1 large red bell pepper, thinly sliced

• 1 lb chicken breasts

• 6 cups vegetable broth

• One 13.5 oz can coconut milk

• 1 bunch curly kale, roughly chopped

• 2 Tablespoons lemon juice, juice from half of a lemon

• 1 Tablespoon tamari, coconut aminos or soy sauce

• ¼ cup fresh cilantro, plus more for topping

DIRECTIONS:

1. In a Dutch oven or large pot, add oil. Once hot add onion, carrots, celery and saute for 5-6 minutes, stirring occasionally. Add garlic, ginger, turmeric, cayenne, salt and pepper. Saute for 1 minute longer.

2. Add bell pepper, vegetable broth, coconut milk and chicken to the pot.

3. Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove from pot and shred using two forks.

4. Meanwhile, add kale and simmer for 3-4 minutes, or until kale starts to wilt.

5. Carefully place shredded chicken back into the soup and stir in fresh cilantro, tamari and lemon juice. Serve with extra chopped cilantro on top and side of choice. We like toasted sourdough or crackers.

Source: eatingbirdfood.com