It's all about staying as healthy as possible right now during the craziness of COVID-19.
We aren't doing any cooking outside the home right now, as we social distance to the best of our ability, but we are feeding our sweet family the very best we can to keep our immune systems strong.
Here's a recipe Chef Jered whipped up last night, and let me tell you I HAVE DEVOURED 5 BOWLS since then. I'm not even kidding. This soup tastes incredible and is so good for you! You should definitely add it to your menu plan this week!
Chef Jered has always been very passionate about health and well being, and wanted to share the benefits of these ingredients with you along with the recipe.
Chicken - a great source of protein, which helps our bodies fight viral & bacterial infections.
Leeks - high in fibre, a source of Vitamin A, C & K. Vitamin A & C are known for boosting immunity. Celery - a good source of vitamins, minerals and antioxidants. Garlic - low in calories, gives great flavour, helps reduce blood pressure, improves cholesterol. Butter - contains butyric acid, also referred to as butyrate which is an anti-inflammatory, antioxidant and is essential for good gut health. Ginger - assists digestion and reduces inflammation, supports cardiovascular health and can ease cold or flu symptoms. Sweet potato - helps brain function, vision, good source of Vitamin A & C, packed with antioxidants, anti-inflammatory and regulates blood pressure. Chicken broth - contains amino acids which aid digestion, good source of gelatin which can break down into collagen which helps joint function, contains zinc & iron. Fresh thyme - helps fight sore throats, coughs & bronchial issues, aids in lowering blood pressure & cholesterol, good for upset stomachs. Turmeric - contains cur-cumin which has the potential to prevent heart disease, Alzheimers and cancer. It is a potent anti-inflammatory and antioxidant. Known to boost mood. Curry Power - Contains potent antioxidants. This mixture of spices can help improve your digestive system and improve the health of your gut. Promotes efficient food digestion and increases the number of good bacteria in your bowels.
Honey - raw honey contains 22 amino acids, 27 minerals and a spectrum of vitamins. Raw honey contains over 5000 enzymes including amylase, a digestive enzyme for carbohydrates.
Coconut milk - helps prevent heart disease, contains antioxidants, strengthens the immune system. Kale - one of the most nutrient dense foods on the planet, contains tons of Vitamin A & C, lots of Vitamin K that promotes bone health, loaded with antioxidants, aids in lowering cholesterol. Lemon Juice - contains Vitamin C which promotes immunity, battles infection, heals wounds. Contains calcium, potassium and folate.
The recipe is below and in the mean time, here's a fun little video to inspire you!
Immunity Boosting Chicken Soup with kale, turmeric & ginger
INGREDIENTS
6-8 seasoned roasted chicken thighs (pulled) 2 tbsp butter 1/2 large onion 1 leek 3 stalks of celery, diced 4 cloves garlic, minced 2 tbsp fresh grated ginger 3 small sweet potatoes, skinned and cut into cubes 6 cups chicken broth 3-4 sprigs of fresh thyme tied up 2 tsp salt + to taste 1 tsp black pepper 2 bay leaves 2 tbsp turmeric 1 tbsp curry powder 2 tbsp honey 1 can coconut milk 1 bunch kale roughly chopped juice from 2 lemons
INSTRUCTIONS
1. The first step of this recipe it to season and roast your chicken thighs. This recipe is also a great option for using leftover chicken of any kind. What Chef Jered did was season his thighs with salt, pepper and tajin (a mixed spice we brought back from Mexico at Christmas - you can get it at Save On Foods). If you don't have tajin don't worry you can either leave it out altogether, or substitute it with a pinch of garlic powder and cumin. Roast your thighs for 30 minutes at 400*F, let them cool, pull apart and set aside. 2. Melt the butter in a large soup pot over medium-high heat. Once the butter is melted, add the chopped onions, leeks and celery and cook until soft (5-7 minutes). 3. Turn the heat up full blast and add the garlic and ginger to the pot. Cook for 1-2 minutes. 4. Add the lemon juice, thyme and bay leaves and let reduce for 1-2 minutes. 5. Add the sweet potatoes, shredded chicken, honey, turmeric, curry, salt and pepper. Stir until well coated. 6. Add the chicken stock to deglaze the pot and bring to a boil. Reduce heat to low and add coconut milk and kale to the pot. 7. Let the soup simmer for 10 minutes, or until the sweet potato is tender. 8. Taste and season with salt and pepper to preference.
9. Garnish with plain greek yogurt or sour cream and enjoy! Stay healthy everyone! xo
