The holidays are notoriously known for lots of sweet treats, delicious food and great wine. While there’s no reason not to enjoy these things surrounded by friends and family, we know that when January rolls around you will start making a list of resolutions. On top of that list, more often than not, is to eat a cleaner diet, and by clean I mean more whole foods and a lot less sugar.
Soup is a great place to start when trying to undo any damage you may have done in December. This recipe calls for bone broth, which contains gelatin that is great for healing the gut and reducing inflammation. Turmeric is also known for its anti-inflammatory properties and antioxidant effects. This recipe also uses apple cider vinegar, which can kill damaging bacteria, and ginger, which can settle an upset stomach and even lower cholesterol. Feel free to increase the amount of any of these ingredients in your soup for a bigger nutritional punch.
Ingredients (serves 8-10):
1 tbsp. olive oil
1/2 tbsp. garlic
1 white onion, diced
2 large carrots, sliced
4 celery stalks, sliced
2 cups bone broth
6 cups chicken broth
2 tbsp. apple cider vinegar
1 juice of a lemon
2 cups kale
1 Rotisserie chicken
1 tsp. cayenne
2 bay leaves
1 tsp. ginger
1 tsp. turmeric
Salt and pepper
Directions:
In a large soup pot, heat the olive oil and add the garlic and onion. Sautee until the onion is translucent.
In the meantime, shred your rotisserie chicken and set aside the meat you wish to add to the soup.
Add the carrots and mushrooms and cook for 5-7 minutes, stirring every so often. Add any extra olive oil where necessary (mushrooms soak up quite a bit).
Add in your broth, ACV and kale and bring to a boil.
Add in chicken, lemon and spices and bring down to a simmer for 15-20 minutes.
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