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Medicine Ball Chicken Soup

Published on September 23, 2022
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Medicine Ball Chicken Soup - www.saltandsprinkles.com
  • Ingredients
  • 2 tablespoons olive oil, divided
  • 1 1/2 lbs chicken thighs, boneless, skinless
  • ½ teaspoon Himalayan pink salt, plus more for serving
  • ¼ teaspoon black pepper
  • 1 yellow onion, diced
  • 2 celery ribs, diced
  • 2 tablespoons fresh ginger root, peeled and finely minced
  • 5 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 6 cups chicken bone broth
  • 1 lemon, juiced
  • Pinch of cayenne, for serving
  • Italian parsley, chopped for serving
  • Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Once hot, add the chicken thighs. You might need to do this in batches to prevent steaming.
  • Brown the chicken thighs on all sides, about 2 minutes per side. Once they have browned, remove the chicken to a plate. Set aside.
  • Add the additional tablespoon of olive oil to the pot. Saute the onions and celery for 5 minutes.
  • Add the garlic, ginger, and turmeric, and cook for 1 minute or until fragrant.
  • Add the chicken bone broth and bring to a boil.
  • Once the soup is boiling, add the browned chicken back to the pot. Cover, reduce the heat to simmer, and cook for 15 minutes or until the internal temperature of the chicken reaches 165 degrees F.
  • Once the chicken is fully cooked, remove it from the pot and shred it. Set aside.
  • Add the lemon juice to the soup. Stir. Adjust the salt and pepper to your liking.
  • To serve: divide the shredded chicken between bowls. Ladle the soup on top.
  • Garnish with cayenne and Italian parsley. Serve.

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