Anti-Inflammatory Chicken Ginger Soup

• 份量: 7 servings
• 准备时间: 20 minutes
• 总时间: 1 hour

配料

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

步骤

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.

营养

• 卡路里: 343 kcal
• 总脂肪: 10 g
• 饱和脂肪: 2 g
• 胆固醇: 104 mg
• 钠: 329 mg
• 总碳水化合物: 19 g
• 膳食纤维: 5 g
• 总糖: 7 g
• 蛋白质: 44 g