Smart Corner

Yields 4 servings


  • 2 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery ribs, sliced
  • 1 3-inch piece of fresh ginger, peeled and sliced into slivers
  • 4 garlic cloves, minced
  • 1-1/2 teaspoon curry
  • 4 cups chicken or bone broth stock
  • 2 table spoons organic applecider viniger 
  • 2 cups water
  • 1 pound cooked chicken, shredded


  1. Heat the olive oil in a large pot.
  2. Add the onion, carrots, celery and ginger  and cook until the onion is soft and translucent, stirring occasionally.
  3. Toss in the garlic, and cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally.
  4. Add the curry powder, chicken stock, apple cider viniger and chicken and stir to combine.
  5. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover with a lid, and let the simmer for about 20 minutes.