I have been making this soup for a long time now every time I feel that I am going to get sick or when I am sick. I called it my immune boosting soup because it is seriously loaded with immune boosting ingredients! It has somewhat of an earthy taste to it because of the ground turmeric, but I honestly love the flavor of turmeric!
This soup is made with fresh garlic, ground turmeric, ground ginger, dried oregano, apple cider vinegar, bone broth, lots of great ingredients! I used the ground variety for the ginger and turmeric mostly because turmeric can get so messy and it’s just easier for me to use ground, but feel free to use all fresh herbs and spices!
Because of all the delicious, immune boosting ingredients, you KNOW that this soup has got anti-inflammatory benefits, medicinal properties, and antiviral properties too. Seriously so perfect for when you are feeling under the weather! This recipe is so easy to put together. You basically just chop some veggies, throw in whatever shredded or ground meat you have on hand, add some herbs and spices, and let it simmer! I usually have some shredded chicken from a cooked rotisserie chicken bought at the store or ground turkey on hand, which are my favorite to use in this soup. I like to keep it easy! This soup is exactly what I crave every time I am feeling under the weather!
Paleo | Whole30
- avocado oil
- 1/2 onion, sliced
- 2 celery sticks, sliced
- 3 carrots, sliced into rounds
- 3 garlic cloves, minced
- 3 cups cooked and shredded chicken (or 1 lb. cooked ground meat)
- 4 – 6 cups chicken bone broth
- 1 bay leaf
- 2 thyme sprigs
- 1 tbsp dried oregano
- 1 tsp ground ginger
- 2 tsp ground turmeric
- 2 tbsp organic apple cider vinegar
- himalayan salt, to taste
- black pepper, to taste
- Heat a large pot over medium heat.
- Add in some avocado oil to coat the bottom of the pan.
- Add in the onion, celery, and carrots along with some Himalayan salt and black pepper and sauté until onions are transluscent.
- Add the minced garlic and sauté for about 30 seconds.
- Add the rest of the ingredients to the pot, bring soup to a boil, then bring down to a simmer and cover with a lid.
- Let the soup simmer for about 10 – 15 minutes, or until carrots are tender.
- Remove from the heat and remove bay leaf and thyme sprigs.
- Serve it up!