It’s hardly a secret that chicken soup is “good for what ails you”—as my grandmother used to say. If you’re a science nerd like me and want to know the how and why, click here and here. If you’re just here for the yummy recipe, you can skip all that. Suffice to say, maybe this soup isn’t a panacea, but it is definitely delicious.
I kicked up the healing properties of bone broth with the trio of ginger, turmeric, and garlic. Besides tasting aromatic and well, decidedly victorious, ginger and turmeric bring their anti-inflammatory compounds to this dish, and garlic, its antiviral properties. Infusing the broth is well worth the extra twenty minutes!
- 4 cups (946 mL) chicken broth
- 2 inch (5.1 cm) piece fresh ginger, sliced into thin coins
- 1 inch piece (2.5 cm) fresh turmeric*, sliced into thin coins
- 3 cloves garlic, peeled & smashed
- ½ teaspoon (3 mL) fish sauce
- 2 cups (280 g) cooked shredded chicken
- 4 ounces (113 g) shiitake mushrooms, sliced
- 3 green onions (48 g), white and light green parts, thinly sliced
- 1 medium carrot (40 g), julienned or shredded
- Sea salt, to taste
- Optional: 1 cup (227 g) zucchini noodles, kelp noodles, or mountain yam shiritaki noodles
- Optional: Paleo Sriracha for drizzling