Make this anti-inflammatory chicken soup after a cold day – it’s filling, healthy and delicious. This anti-inflammatory recipe is perfect for dinner and makes around 4 servings.
I was pretty surprised that for the last few months I never craved soup. Like I love soup, it’s my thing. Give me some soup, put some black pepper on it and I’m a happy person. I learned how to make soup first when I was 14. My first few attempts turned into something like potato mash and nobody wanted to eat them, but as with everything – I’ve gotten better over the years.
It wasn’t until the last few days of 2019 when it got super cold that I was reminded soups actually exist. So on the very first day of this year I decided to make my favorite chicken soup, but with an anti-inflammatory twist. I added some extra herbs, spices and vegetables to make this chicken soup super healthy, filling and delicious.
Making Chicken Soup From Scratch
One thing I always do with chicken soup is that I actually cook whole chicken thighs, then remove the bones while keeping the broth. It’s a very lengthy procedure and not very glamorous, but I always do it like this, because I get the best broth this way.
While the chicken thighs are cooking in some salted water, I chop my vegetables. I cook the onion and the potato together with the chicken, because I don’t like raw onion or raw potato in soups. I would also add the turmeric, mint and salt, so that everything can cook together.
After around 30 minutes of cooking, the chicken is most likely ready. So I just fish it out, put it in a bowl with cold filtered water, let it cool off a little and start removing the bones. Not a fun part, but one that’s necessary.
While the chicken is out of the cooking pot, I blended the rest of the ingredients in the cooking pot. I did this only halfway using a hand blender. This then makes a thicker broth and I love it.
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