Anti-Inflammatory Lemon Chicken Soup with a 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 in the carrots and celery. Let them sweat for a few minutes.

4. 4

   Add the minced garlic and ginger. Sauté until they become aromatic.

5. 5

   Stir in the turmeric powder, dried thyme, dried oregano, salt, and pepper. Make sure to scrape the bottom of the pot as you stir so the seasonings don't stick.

6. 6

   Pour in 4 cups of chicken bone broth, 4 cups of low-sodium vegetable broth, and add the chicken bouillon powder.

7. 7

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

8. 8

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

   Start 10-minute timer
9. 9

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

10. 10

    Add the chopped zucchini, 3/4 cup of pasta, and the coconut milk to the pot. Cover with a lid and let the pasta cook.

11. 11

    Once the pasta is cooked, add the shredded chicken back into the pot.

12. 12

    Stir in 1/2 cup of fresh lemon juice.

13. 13

    Top with fresh parsley and serve hot.