Immune-boosting Chicken Soup
This immune-boosting chicken soup, with added healing properties from carefully selected ingredients, has got everyone talking and salivating!
This is not just a bowl of infection-fighting chicken soup. As with all Eat Burn Sleep anti-inflammatory recipes, each component is considered carefully for healing, as well as taste.
The synergistic actions from the nutrients combined with the accompanying compounds from ginger, turmeric, onions, garlic, parsley, black pepper, eggs, lemons…will all assist greatly with the lowering of inflammation, protecting the immune and keeping the digestive tract healthy.
Feeding your gut well will feed your mind well, too.
Flavor, mouthfeel, color – and another EBS mind and body-healing powerhouse recipe!
- 4 chicken legs
- 4 medium carrots
- 3 celery sticks
- 1 onion
- 4 garlic cloves
- 1 inch piece of fresh ginger
- 1 inch piece of turmeric root
- 1 tsp sea salt
- 1/2 tsp black pepper
- 34fl oz or 1L of water
- 3 egg yolks
- Juice and zest of 2 lemons
- 1 tbsp olive oil
- Optional: fresh curly parsley to garnish
Heat the olive oil in a pot and brown the chopped onion for 5 minutes on medium heat. Add the sliced garlic and stir for another minute.
Add the chicken legs and brown them on all sides for about 5 minutes.
Add the chopped carrots, celery, grated ginger, and grated turmeric roots (you do not need to remove the skin). Add the salt and pepper, cover with water. Bring to the boil and lower the heat. Simmer on low heat for 30 minutes.
Before serving, heat the soup up. Whisk the 3 egg yolks, lemon juice, and lemon zest in a bowl.
Using a ladle, add some of the soup liquid into the bowl and mix quickly, allowing the eggs not to curdle.
Pour the mix into the pot and stir well.
Your soup is ready to serve!
You can garnish with some fresh curly parsley.
Look at that color! Enjoy every mouthful!
The soup keeps in the fridge for up to 5 days. Reheat it in a saucepan over medium heat for around 5 minutes, stirring regularly.