This is not your ordinary chicken soup. It nourishes you from the inside out with the flavors of ginger, garlic, lemon, turmeric and cilantro, each with their own unique health benefits. You can add cooked noodles or rice to the finished product, if you’d like, but I like this soup as a healthy detox when I need something light in my life.
To make this #dinnerdoneby9am I assemble the soup in the morning either by putting everything in the slow cooker and turning it on, or fully cooking in the pressure cooker without adding the lemon or kale, refrigerate all day, then reheat and stir in the lemon and kale just before serving.
-1 Tbsp coconut oil
-1 onion, diced
-2 stalks celery, diced
-2 carrots, sliced
-1 inch chunk ginger, peeled and minced
-2 cloves garlic, minced
-8 c chicken stock or broth
-1 tsp turmeric
-1/4 tsp red pepper flakes
-3 boneless skinless chicken breasts
-juice of 1 lemon
-6 oz kale, torn into bite sized pieces
-1/2 bunch cilantro, chopped
Pressure Cooker
Turn cooker onto saute function and add coconut oil, onion, celery, carrot, and ginger, saute 5 minutes. Add garlic, saute 1 minute. Add broth through chicken, cover, seal, and cook on manual at high pressure for 20 minutes. Naturally release pressure for 10 minutes, then quick release remaining pressure. Remove chicken and shred using 2 forks, then return to pot. Stir in lemon juice and kale and let stand 10 minutes. Stir in cilantro, then serve.
Slow Cooker
Dump everything except lemon, kale and cilantro in a greased slow cooker and cook on low for 6 hours. Remove chicken, shred using 2 forks, then return to slow cooker. Stir in lemon and kale, cover and let sit 10 minutes. Stir in cilantro and serve.
