Anti-Inflammatory Lemon Chicken Soup with Creamy Coconut Broth

Steps

1. 1

   Heat up olive oil in a large pot over medium heat.

2. 2

   Add the sliced leeks to the pot and sauté until they have softened.

3. 3

   Add the carrots and celery. Let them sweat for a few minutes.

4. 4

   Stir in the minced garlic and grated ginger. Cook until they become aromatic.

5. 5

   Add the turmeric powder, dried thyme, dried oregano, salt, and pepper. Stir well, making sure to scrape the bottom of the pot so the seasonings don't stick.

6. 6

   Pour in 4 cups of chicken bone broth and 4 cups of low-sodium vegetable broth.

7. 7

   Stir in the chicken bouillon powder for extra flavor.

8. 8

   Add the 2 whole chicken breasts and 3 bay leaves to the pot.

9. 9

   Bring the liquid to a boil and cook for about 10 minutes, or until the chicken is fully cooked through.

   Start 10-minute timer
10. 10

    Remove the chicken breasts from the pot and set them aside to shred.

11. 11

    Add the chopped zucchini, 3/4 cup of pasta, and the coconut milk to the pot. (The author recommends using the whole can for a creamier broth).

12. 12

    Cover the pot with a lid and let it simmer until the pasta is cooked through.

13. 13

    Shred the cooked chicken and add it back into the pot.

14. 14

    Stir in 1/2 cup of fresh lemon juice.

15. 15

    Top with fresh parsley before serving.