So today . . . I'm giving you another one of my favorite "anti-inflammatory" recipes
This time . . . Homemade "Anti-inflammatory" Chicken Soup
So here we go . . .
Ingredients: 1 serving
4 ounces of range-free chicken breast cubed
1 teaspoon of extra virgin olive oil
1 teaspoon of Manuka honey (no substitutes)
Dash of Pick Himalayan salt and black ground pepper
1/2 teaspoon of organic ground garlic
1 cup of water
1 medium organic carrot, shredded
1 cup of organic cauliflower, chopped
1/2 a small red onion, chopped
1/4 teaspoon of dried mint
1/4 teaspoon of organic ground ginger
1/4 teaspoon of organic ground turmeric
1/2 teaspoon of dried parsley
1 slice of sourdough bread (made with wild yeast ONLY)
In a skillet, warm olive oil, then pre-cook chicken adding honey, salt, pepper and garlic
Do not over cook . . .
In a medium size saucepan, add water, carrots, onions, cauliflower, mint, ginger and turmeric.
Cover and cook on medium heat for about 20 minutes or until the vegetables are semi-soft. If you need to add a little more water . . . do so.
Then add chicken to the water and vegetables.
Simmer, covered for another 10 minutes or until the vegetable's texture are to your liking.
Vegetables should not be too soft or mushy.
Garnish with parsley and enjoy.
And this yummy little bowl of soup with 1 slice of "compliant" bread is only 616 calories.
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