IMMUNE BOOSTING CHICKEN SOUP
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
Heat the olive oil in a large pot.
Add the onion, carrots, celery and ginger and cook until the onion is soft and translucent, stirring occasionally.
Toss in the garlic, and cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally.
Add the curry powder, chicken stock, apple cider viniger and chicken and stir to combine.
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.