Ingredients
1 family pack of boneless, skinless chicken breasts – cut to size you like to eat
2 large onions – cut to preferred thickness
2lbs carrots – cut to preferred thickness
1 stalk celery – cut to preferred thickness
2 cloves garlic
2 Tablespoons fresh ginger
1 tablespoon turmeric
1/2 tablespoon curry (this is the umami flavor)
1 tablespoon Himalayan sea salt, plus more for salting to taste
2-3 tablespoons olive oil
optional: pepper, marjoram (helps reduce mucus)
How to:
Cut veggies and chicken to preferred thickness. Keep veggies in one bowl and cut chicken in another. My family likes bite-size chunks, although if we’re fighting a sickness, I tend to chop it smaller. It just seems more comforting and easier on the stomach.
In a stockpot-sized pot over medium-low heat, add olive oil, veggies, ginger, garlic, turmeric, curry, and one tablespoon of the salt. This step is called sweating. Heat allows the full aromatic flavor of the spices to come out, the salt allows the veggie juices to come out, and the combination of both of these steps is going to enhance and make your soup amazing. If you can avoid it, don’t skip this step. When the veggies become semi-soft, add the chicken, then add water until there is about 5 inches of space between the top of the pot and the water. Stir gently to incorporate all the veggies, juices, and all the good stuff. Turn the heat to bring to a boil, then turn it down a bit to allow for a rolling simmer. Cook until the chicken is cooked and the veggies are done to your preference. Once the chicken is cooked, taste your broth. Add salt a tablespoon at a time and continue tasting until it reaches your preferred saltiness. Go easy on the salt; you cannot take it out if you add too much.
Serve with noodles, dumplings, biscuits, French bread. So many yummy options!