Spiced Chicken, "Rice" & Vegetable Soup
A bowl of this nourishing spiced chicken, "rice" and vegetable soup is the perfect antidote to a cold winter day. It's loaded with tender chicken, veggies (including cauliflower rice) and warm spices, and contains no gluten, grains or dairy.
Ingredients
- 2.5-3 lb whole chicken
- Filtered water (enough to entirely cover chicken in stock pot)
- 1 Tbsp sea salt, plus more to taste
- 1-2 Tbsp coconut oil, grass-fed butter or ghee
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and finely chopped
- 2 stalks celery, chopped
- 3 large carrots, peeled and chopped
- 1 medium white sweet potato, peeled and cubed
- 1 Tbsp cumin seeds
- 2 tsp ground turmeric
- 1 tsp ground cumin
- Black pepper, to taste
- 1 medium head Napa cabbage, chopped
- 10-12 oz bag cauliflower rice (fresh or frozen)
- Fresh herbs to garnish (cilantro, parsley or chives), optional
Instructions
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Place chicken in a large pot with 1 Tbsp of sea salt and black pepper, to taste. Add enough filtered water to cover the chicken by 1-2 inches. Bring to a boil and then reduce heat to medium-low and simmer for 1-2 hours. Once done, remove chicken from broth and set aside to cool. Strain broth and set aside.
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In the same pot, melt the coconut oil, butter or ghee over medium heat. Add the cumin seeds, onion, celery, ginger, garlic, carrots and sweet potato. Stir to coat and cook 2-3 minutes. Then, add the turmeric, ground cumin, and sea salt and black pepper. Stir to coat again and cook another 1-2 minutes.
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Next, add the broth back to the pot and bring to a simmer. Continue to simmer for 12-15 minutes. During this time, remove meat from the bones and add to the pot.
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Lastly, add the chopped Napa cabbage and cauliflower rice. Simmer for 4-5 minutes or until cabbage is wilted and just tender.
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Garnish with fresh herbs, if using and serve.