Hello Beauty!
I knew when I started my gut healing journey that soup would become a staple, so I set off to create a great one that I would enjoy time and again. This Chicken Curry Soup has been refined many times to make it just right. Not only is it comforting and tastes amazing, the health benefits are endless! From the anti-inflammatory qualities of the turmeric to the nourishing health benefits of bone broth, this soup really hits the mark as far as a gut healthy meal goes.
I first make my homemade bone broth to use as the base. If you don’t know already, bone broth is a gut healing machine! It has so many incredible qualities! If you’re trying to heal your gut without drinking bone broth or utilizing it in meals you’re really doing yourself a disservice. Adding this healing elixir into your diet will make big changes to your health.
I hope you enjoy this soup as much as my family has. May it nourish your body and soul!
Chicken Curry Soup
Author: Sharla Ember
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 3-4 quarts homemade chicken broth (link in text above)
- 1 whole organic pasture-raised chicken
- 6-8 organic peeled carrots
- 1 organic yellow onion
- 1 head organic cauliflower
- 3 cups organic kale
- 3-4 inch piece of organic fresh ginger
- 2 garlic cloves
- 4 teaspoons turmeric
- 3 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1-2 teaspoons Red Boat fish sauce
- 2-3 teaspoons Celtic Sea Salt
- ½ cup chopped organic green onion
- ½ cup organic cilantro
- 2 organic limes
Instructions
- Begin early in the day by making chicken bone broth. (Link is in the text above)
- While that's cooking, peel and chop the carrots and onion.
- Chop cauliflower, green onion and kale
- Peel ginger and cut into 2 pieces
- After chicken broth has been cooking for at least 4 hours transfer the chicken to a large pot or deep stovetop dish.
- Remove all the chicken off the bone. Place bones back into the broth.
- Feed cartilage and skin to your doggie 🙂
- Break chicken into bite sizes
- Place a colander over the chicken and pour the broth through it until pot is filled just 1-2 inches shy of reaching the top.
- Turn stove onto med high under the chicken
- Add seasonings
- Add whole garlic cloves, ginger and yellow onion
- Add in carrots.
- After 10 mins add cauliflower.
- Five minutes before soup is done add the kale.
- Add fish sauce and Celtic Sea Salt
- Cook on a low simmer for 30 mins or until vegetables are fork tender
- Garnish with green onion, cilantro and lime
Notes
Get creative with the vegetables in this dish! I've used peppers, broccoli, squash and zucchini before and they all make a great soup.
