Creamy Turmeric Chicken Vegetable Soup
January 19, 2023
- Yields: 4 Servings
1 lb boneless, skinless, pasture-raised chicken breast, diced into chunks
1 tbsp minced ginger or ginger puree
4 tbsp fresh turmeric, peeled and grated
1Bring cashews and water to boil in a medium saucepan. Lower to medium heat and let simmer for 15 to 20 minutes. Turn heat off and set aside.
2On the stove, heat a Dutch oven or deep soup pot. Add avocado oil along with onion, celery, carrots, and chicken. Cook for 5 minutes on medium heat.
3Add garlic, ginger, and fresh turmeric to the pot and cook for 3 more minutes. Stir constantly.
4Add thyme, salt, pepper, and chicken broth. Bring to a boil. Cook for 5 minutes.
5Add the Swiss chard to the pot. Turn heat down to medium-low. Cook for 10 more minutes.
6Place cashews and water in a blender with collagen powder (be sure that the water has completely cooled or that your blender is vented and can be used with hot liquid). Blend on high for 1 minute. Add more water if needed; the mixture should look creamy and thick.
7Add cashew mixture to the soup pot and stir. Cook on low heat for 5 more minutes.
8Stir again and serve.