Curry Chicken and Vegetable Soup: Gluten free and dairy free.

During the cold and sometimes rainy or snowy month, there’s nothing like a warm cup of soup. It’s also really nice when you have dinner cooked in bulk. Soups are so easy to make in a bulk batch and freeze or eat during the week when time is limited.

Curry powder is a spice blend that you can buy at any grocery store. It contains healing ingredients like turmeric, coriander, powdered ginger, cardamon, cinnamon, cumin, black pepper, and fenugreek. You can make this spice blend yourself but to be quick and cost effective, buying an actual Curry powder blend is just fine.

Turmer, cumin, and black pepper all help calm inflammation in the body.

Ginger and coriander are warming and can give the immune system a boost which is perfect for those cold wintery months.

Coriander, ginger, and cardamon can aid in digestion, helping to calm any bloated feeling after meals.

Cinnamon helps to stabilize blood sugar and helps as an anti-inflammatory as well.

This vegetable packed soup is not only delicious, it’s a win-win for ailing any winter month complaint. And remember! COOK IN BULK! This helps minimize stress when you are hungry and don’t want to cook.

Bake chicken:

4 chicken breasts, fat trimmed off. 3 tbsp curry powder, enough to cover both sides of each chick breast 2 tbsp garlic powder 2-3 pinches of salt Pepper

Turn over to 375 F. Trim the chicken fat and pat dry. Place the curry, garlic powder, salt, and pepper in a bowl large enough to dip the chicken in for a dry rub. You can also mix the ingredients and then evenly pour over the chicken breasts after they are placed on a flat baking sheet. Once each chicken breast has seasoning evenly dispersed on both sides, bake for 45 mins or until the inside temperature reaches 180F.

The soup:

1 yellow onion, diced 1 package of crimini baby mushroom, de-stemmed, and sliced 4 large carrots, grated, and then sliced. 3 celery stalks, cleaned and sliced 3 cloves of garlic, crushed and minced 3 tbsp of fresh ginger 2 limes 8 Cups of Chicken or Vegetable stock 3 tbsp Curry powder 1 bunch of a dark green of your choice (spinach, collard green, kale, dandelion greens, beet greens)1 cup of fresh parsley

In a large pot, saute’ the onions in a little stock or avocado oil. Once they are soft, add the mushrooms and saute’ until the mushrooms have released their juices. It takes about 5-10 minutes. Then add a little stock so that the ingredients don’t dry out. Maybe ½ a cup. Then saute’ the carrots, celery, garlic, ginger, and curry powder. Add the rest of the chicken stock in. Then add the 2 feshly squeezed limes and fresh parsley. Bring to a boil, then lower to a simmer covered x 15 minutes. When the chicken is ready, take a fork and shred the cooked chicken and add to the soup. Add the dark green leafy vegetable too. Cover and continue to simmer for 10-15 more minutes.

Vegetarian Option:Use vegetable stockAdd an entire bag of frozen peas to add proteinYou may also add edamame or chickpeas.

Need to add a grain:Cook 1 cup of rice separately. Once cooked, add to your stock.Cook 6 golden potatoes or 1 small bag of baby red/purple potatoes separately and then add to the soup.

Serve warm and enjoy!

Recipe by Dr. Lexi Lain

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