Chicken Curry Soup
Author: Sharla Ember
Prep time:
Cook time:
Total time:
Serves: 8
- 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
- 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
Get creative with the vegetables in this dish! I've used peppers, broccoli, squash and zucchini before and they all make a great soup.
Recipe by Sharla Ember at https://sharlaember.com/chicken-curry-soup/
3.5.3208