Cold/Flu Buster: Curry Chicken Soup

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It's that time of year again where it feels like at least a few people that you know have come down with a cold, flu, or that other sickness that shall not be named...

When I got sick recently, I was determined to get rid of my cold quickly, through good 'ole nutrition. I needed something easy to make, warm, soothing, but that has natural anti-viral properties.

Chicken soup is the go-to, sure, but I wasn't about to make any regular chicken soup. It was time to level up!

I had heard about the healing properties of garlic and ginger, so those were automatic additions. Then I started looking at different herbs that were used medicinally in centuries past.

Turns out thyme and rosemary have natural, anti-viral properties and I just happen to have some growing in my garden! Lastly, I added turmeric for the anti-inflammatory properties. I love Thai yellow curry, the flavor is so unique, so I knew my chicken soup had to include it!

My chicken soup recipe was almost complete, I just needed the chicken (of course), classic mirepoix (onion, celery, carrot cooked in fat on low heat), and a good chicken stock (use bone broth for more protein).

Voila, my curry chicken soup was ready to be made!

Easy Cooking Tips:

• Most grocery stores have pre-cut containers of celery, onions and carrots (usually in the same container), Trader Joes carries a container specifically labeled Mirepoix.

• Use my easy air fryer chicken recipe with boneless chicken to make cooking even easier (no standing over the stove browning chicken). Air fry it, dice it, and throw it in the pot for a few minutes to soak up the flavor. Store bought rotisserie chicken can work well also!

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Cold/Flu Buster: Curry Chicken Soup

Ingredients:

• 3 TBSP extra virgin olive oil

• 4-5 5oz boneless chicken thighs

• 1 medium yellow onion, roughly chopped

• 3 carrots, sliced

• 3 celery stalks, roughly chopped

• 3 cloves garlic, sliced

• Half a ginger root, peeled and sliced

• 1 packet Blue Elephant Yellow Curry paste

• 1.5 boxes chicken stock

• Fresh thyme

• Fresh rosemary

• Sea salt, to taste

• Pepper, to taste

• 1 can unsweetened coconut milk

• Optional: Red pepper chili flakes (for added spice).

Instructions:

1. Brown the Chicken: In a large pot, add the olive oil and brown the chicken thighs over medium heat, 4 minutes per side. Remove from the pot and set aside.

2. Prepare the Mirepoix: Add the prepared onion, carrots, celery, and sliced ginger to the pot. Sauté until the onions are translucent.

3. Add Garlic: Stir in the sliced garlic and cook for an additional 30 seconds.

4. Combine Ingredients: Return the browned chicken to the pot. Add the chicken stock, herbs (thyme, rosemary), and the curry paste. Season with sea salt and pepper.

5. Simmer: Bring the mixture to a simmer and cook for 20 minutes.

6. Finish with Coconut Milk: Stir in the coconut milk and heat through.

7. Serve: Serve the soup hot with white rice or diced sweet potatoes.