Anti-Inflammatory Chicken Ginger Soup

• จำนวนที่เสิร์ฟ: 7 servings
• เวลาทำ: 20 minutes
• เวลารวม: 1 hour

ส่วนผสม

2 Tablespoons olive oil

1 large yellow onion (- chopped)

4 large carrots (- chopped)

3 stalks celery (- chopped)

2 cups shredded cabbage

kosher salt and freshly ground black pepper (- to taste)

1 teaspoon turmeric

1 teaspoon onion powder

1/2 teaspoon rosemary

1/2 teaspoon thyme

3 cloves garlic (- minced)

4 Tablespoons ginger (- minced)

9-10 cups lower sodium chicken broth

2 ½ pounds chicken breasts (- cut into two-inch cubes)

2 cups frozen peas

วิธีทำ

In a large stock pot over medium-high heat, add olive oil, and then the chopped onion, carrots, celery, and cabbage. Cook until slightly softened, about 6-7 minutes.2 Tablespoons olive oil, 1 large yellow onion, 4 large carrots, 3 stalks celery, 2 cups shredded cabbage

Add the garlic, ginger, and seasonings - salt, pepper, turmeric, onion powder, rosemary, and thyme. Cook for a couple of minutes, stirring constantly.3 cloves garlic, 4 Tablespoons ginger, kosher salt and freshly ground black pepper, 1 teaspoon turmeric, 1 teaspoon onion powder, 1/2 teaspoon rosemary, 1/2 teaspoon thyme

Then add the chicken broth and bring to a boil. Season the chicken breast with salt and add it to the pot over medium heat. Cook until done, about 15 minutes. Remove chicken and set aside to cool slightly.9-10 cups lower sodium chicken broth, 2.5 pounds chicken breasts

Shred chicken with two forks, or add it to a standing mixer to shred. Add it back to the pot, along with the frozen peas. Continue simmering for about 10 minutes or until peas are warm.2 cups frozen peas

Check seasonings, and serve with some freshly ground black pepper.

ข้อมูลโภชนาการ

• แคลอรี่: 343 kcal
• ไขมันทั้งหมด: 10 g
• ไขมันอิ่มตัว: 2 g
• คอเลสเตอรอล: 104 mg
• โซเดียม: 329 mg
• คาร์โบไฮเดรตทั้งหมด: 19 g
• ใยอาหาร: 5 g
• น้ำตาลทั้งหมด: 7 g
• โปรตีน: 44 g