This is a quick dish with essential healing ingredients: bone broth or stock, spices and extra veggies. I was inspired by a recipe (linked here) but made a few changes to boost the nutrient density and deepen the flavors. A good rule of thumb that we recommend is to always add extra veggies to a standard recipe. Most recipes fall short in the amount of vegetables used, and upping the vegetables in a mixed dish like a soup is a straight forward way to propel you towards meeting your daily phytonutrient needs.
These are the adjustments made to this recipe:
- Added 1 onion and 4 cloves of garlic to add anti-inflammatory nutrients and give deep, delicious flavors. (If you can’t tolerate garlic and onion, contact us and we can help you modify your recipes to maintain flavor without these common flavor enhancers).
- Incorporated carrots in addition to red bell pepper.
- Increased the amounts of spices used.
- Used bone broth to provide minerals and healing compounds such as collagen and gelatin that support healthy hair, skin, nails, joints, immunity and digestion.
- Added a tablespoon of organic tomato paste to give more depth of flavor and an extra hit of antioxidants.
Comforting Chicken and Corn Soup
- 1 red onion
- 4 cloves garlic
- 2 tablespoons unrefined coconut oil
- 6 carrots
- 1.5 pounds organic boneless chicken thighs (or 3 pounds bone-in)
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper (optional)
- 1.5 cups chicken bone broth (why bone broth and recipe or Pacific brand
- 1 tablespoon fresh lime juice
- 1 tablespoon arrowroot starch
- 1 can (14 oz) culinary coconut milk (Natural Value uses BPA free cans)
- 2 cups organic corn (fresh or frozen)
Quick Mixed Greens Salad
- 2 organic red bell peppers, sliced
- Fresh cilantro to garnish
- Organic mixed greens
- Organic cherry tomatoes
- Drew's Balsamic Vinaigrette
- Dice onion and mince garlic. Place in a deep soup pan.
- Add coconut oil and heat over medium heat.
- Dice carrots and add to the pot.
- Cube chicken and add vegetables.
- Add spices and mix everything together.
- Add broth.
- Mix lime juice with arrowroot to make a paste (just need to blend the starch with the liquid). Stir into the soup.
- Add coconut milk.
- Bring to a boil and then reduce heat. Let simmer about 5-10 minutes until chicken is cooked through.
- Slice bell peppers.
- Add corn and peppers to the soup. Stir to combine. Don't over cook the peppers.
- Serve with a quick mixed greens salad topped with tomatoes and balsamic vinaigrette.
Recipe from Nourishing Results, LLC