Healing Chicken Vegetable Soup Recipe for your Fall Season | HONEYSUCKLE

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: vegetable broth

Vegetable broth is often less expensive and can be made at home.

chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and provide more flavor.

Drizzle olive oil into a pot.

Sauté 1/2 chopped onion until translucent.

Add chopped carrots and celery; sauté for a couple more minutes until crumbly.

Add a pinch of salt to the vegetables to season.

Add turmeric, chopped ginger, and minced garlic; sauté for a couple of minutes until fragrant.

Add 4 bone-in skinless chicken thighs to the pot and season with a pinch of salt.

Pour in 32 fluid ounces (4 cups) of bone broth; add 1 cup of water if you want a more soupy consistency.

Bring the soup to a boil, then cover and reduce heat to medium-low to simmer for about 25 minutes until chicken is cooked through.

Remove chicken thighs from the pot and debone using a small paring knife and fork; shred or cut into larger chunks as preferred.

Add the shredded chicken back into the pot along with 2-3 cups of chopped kale.

Squeeze juice from 1/2 lemon into the soup and mix well.

Let the soup simmer for another 10 minutes until the kale is cooked through.

Add more broth if desired and season with black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens