Simple Chicken Soup

As the world awakens from winter's slumber and the first signs of spring begin to emerge, there's no better time to soothe and nourish the body with a bowl of this delicious, simple, and fragrant chicken soup.

This vibrant recipe is a true celebration of the fresh flavors and rejuvenating energy of springtime. Infused with a harmonious blend of aromatic spices like coriander, cumin, and fennel, the soup offers a symphony of flavors that invigorate the senses and delight the palate.

The tender chicken, combined with just a few vegetables, keeps this soup simple for the digestive system and provides a hearty and protein-packed foundation. But the real star of the show is the fragrant ginger and bright lemon juice, which add a refreshing and cleansing note to the broth, perfectly complementing the arrival of spring.

As the days grow longer and the world around us begins to blossom, this soup serves as a nourishing and restorative meal that can help you to embrace the renewal and vitality of the season. Whether you're joining us for the Spring Digestive Reset, or you are looking to revitalize your body, boost your immune system, or simply soothe your digestive system, this recipe is a delightful and comforting choice.

Why this recipe is good for us:

Turmeric is a highly revered spice in Ayurveda, known for its anti-inflammatory, antioxidant, and immune-boosting properties. It is considered a "rasayana" or rejuvenative herb, helping to cleanse the body and promote overall well-being. In this soup, the turmeric adds a vibrant color and helps to soothe any inflammation or congestion.

Fresh ginger is a staple in Ayurvedic medicine, prized for its ability to stimulate digestion, improve circulation, and clear respiratory passages. In this recipe, the ginger adds a warm, invigorating flavor while also supporting the body's natural detoxification processes.

Cumin is an Ayurvedic powerhouse, known for its carminative (gas-relieving) and digestive-enhancing properties. It helps to regulate the flow of "agni" (digestive fire), ensuring that the nutrients from the soup are properly absorbed and utilized by the body.

By incorporating these Ayurvedic superstars into this chicken soup, you're not only nourishing your body with wholesome, comforting ingredients, but you're also promoting balance and harmony within your system. The synergistic effects of these spices and herbs can help to soothe any imbalances, whether you're feeling under the weather or simply seeking a nourishing meal.

I hope this Ayurvedic perspective on the recipe helps you appreciate the profound benefits that this simple chicken soup can offer. Enjoy every nourishing spoonful, and let the healing power of Ayurveda warm you from the inside out.

Simple Chicken Soup

Serves 4-6

3 tbsp sesame oil or ghee

1 tsp coriander seeds, crushed

1 tsp cumin seeds, crushed

1 tsp fennel seeds, crushed

¼ tsp ajwain seeds

1 tbsp turmeric powder

½ tsp black pepper

½ to 1 inch thumb of ginger, minced

1 sweet onion, chopped

1 tsp salt and to taste

3-4 carrots, chopped

3-4 celery stalks, chopped

4 chicken thighs, skin on/bone in if you can find them

1-2 quarts chicken broth or chicken bone broth, homemade if possible

1 bunch fresh parsley, chopped

Juice of 1 lemon

In a 6 quart soup pot over medium heat, warm the oil or ghee. Add the spices (not the salt) and stir well. Cook until fragrant, about 1 minute.

Add the ginger, onion, and 1 tsp salt and stir to combine. Cook until the onions begin to sweat and turn translucent. Add the carrots and celery and stir well. Continue to cook another 3-5 minutes, allowing the vegetables to absorb the flavour of the spices.

Place the chicken thighs on top of the vegetable and spice mixture and add enough broth to cover everything by at least 2 inches. If you like a brothier soup, feel free to add more. Cover and bring to a boil. Reduce the heat to a simmer, cock the lid slightly so some steam can escape, and continue to cook until the chicken is cooked through and the meat is starting to fall off the bone, about 20-30 minutes.

Working carefully (I use tongs) pull the chicken thighs out of the soup. Either working in a large bowl or on a big platter so you can catch all the liquid, remove the skin from the chicken and shred the meat off the bones. Add the meat back to the soup, being sure to include any liquid. Stir well.

Add the chopped parsley and lemon juice, stir, and then taste for seasoning, adding more salt if necessary. Enjoy!