Emily’s Anti-Inflammatory Chicken Soup
This is my absolute favorite family go-to meal.
I make it for myself whenever I’m feeling off and need a reset, or if any of my family members come home with the sniffles. It’s so easy, and so nutrient-dense, and all of my kids love it - I hope you love it too.
Ingredients:
2 TB extra virgin olive oil, or avocado oil
1 whole yellow onion, medium
3 garlic cloves
2 TB diced fresh ginger (I buy this prechopped at Whole Foods in the produce section) or 1 two-inch stick of fresh ginger peeled and diced
1 TB fresh chopped turmeric root (also at Whole Foods in the produce section, pre-chopped), you can also use 2 tsp of dried turmeric powder
6 celery stalks, leaves intact, finely chopped
4 carrots, chopped
½ TB sea salt
2 teaspoons ground black pepper
1 whole chicken, giblets removed
6 cups of filtered water
1 can coconut milk (without gums)
1 cup frozen peas
Fresh herbs of choice
noodles of choice
Turn on your instant pot to the saute setting. Drizzle in your cooking oil, then quickly add onions, celery, carrots, ginger, garlic, turmeric, and half the salt and pepper. Stir occasionally for ten minutes, until the vegetables are just wilted and releasing steam.
Set the whole chicken, breast side down, on top of the vegetables, turn off the instant pot, and pour in 6 cups of filtered water. Add the remaining salt and pepper to the top of the chicken.
Close the instant pot securely and set it to manual/high for 20 minutes. Allow the pressure to release on its own (this will take some time), and then remove the lid. Use tongs and a large fork to lift the chicken out and place it in a separate dish.
Allow the chicken to cool (it’s too hot at this point to pull apart), and then remove the meat, tear it into pieces, and put it back in the soup. You will be left behind with a bowl of skin and bones. Once all the chicken is replaced, add one can of coconut milk and the frozen peas.
Add salt and pepper to taste, Top with fresh herbs at the time of serving. My kids eat this with broken-up brown rice spaghetti (cooked separately and added at the time of serving), and I like it with miracle noodles or a handful of arugula (it will melt as soon as it hits a hot cup of soup).