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These months are all about the soups and chilis for me… I love to make them early in the day and let them sit on the stove all day long to really let the flavors combine. There’s really nothing like curling up on the couch with a hot bowl of soup during autumn. This recipe is one I’ve been making for years; it’s simple but deep in flavor. As a bonus, this is the absolute best soup when you have a cold!

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Here’s what you’ll need:

• 2 tbsp olive or avocado oil
• 1 yellow onion, chopped
• 4 celery stalks, chopped
• 4 large carrots, chopped
• 3 gloves garlic
• 1-1.5 inches ginger root
• 2 tsp turmeric
• 1 tbsp parsley
• 1 tsp sage
• 1 tsp rosemary
• 1 tsp thyme
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups vegetable or chicken broth
• 2 cups cooked shredded chicken

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GINGER TURMERIC CHICKEN SOUP

Ingredients:

• 2 tbsp olive or avocado oil
• 1 yellow onion, chopped
• 4 celery stalks, chopped
• 4 large carrots, chopped
• 3 gloves garlic
• 1-1.5 inches ginger root
• 2 tsp turmeric
• 1 tbsp parsley
• 1 tsp sage
• 1 tsp rosemary
• 1 tsp thyme
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups vegetable or chicken broth
• 2 cups cooked shredded chicken

Instructions:

1. In a large pot, heat oil on medium heat. Add the chopped onion, celery and carrots and cook until onions are soft and translucent.
2. Minced the garlic cloves and ginger root and add to the pot. Stir to mix everything and cook for a few more minutes.
3. In a small bowl, whisk together the turmeric, parsley, sage, rosemary, thyme, red pepper flakes, salt and pepper. Add to the pot and mix everything once again.
4. When the spices have been fully incorporated and all of the vegetables are cooked down, pour in the vegetable broth. Bring to a boil then add the shredded chicken.
5. Serve immediately or let sit on low heat until you’re ready to eat. Top with fresh parsley or cilantro.

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