Immune Boosting Chicken Soup

Name: Immune Boosting Chicken Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 pound skinless, boneless chicken breasts or thighs; 2 TB Olive oil; 1 tsp Harissa; 1 tsp Kabul Piquant; 2 TB Olive Oil; 2 yellow onions - diced; 4 cloves garlic or 2 garlic scapes, minced; 2 inch piece of ginger - diced; 1 TB lemon zest; 2 large carrots - diced; 2 TB Fresh sage; 2 tsp harissa; 2 tsp kabul piquant; 1 tsp saffron salt; 1 Cup quinoa; 1 cup green peas; 1 bunch kale - torn into small pieces; juice of 1 lemon; 1 tsp saffron salt

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Prep Time

15 minutes

Cook Time

1 hour

This is a recipe by Rumi team member, Jen. When Jen is sick, she always likes to make a bowl of comforting chicken soup using whatever health boosters she has on hand. This immune boosting chicken soup is taken to the next level with Rumi Harissa, Rumi Kabul Piquant, and Rumi Saffron salt.

Author:

Rumi Spice

Ingredients

Chicken

1 pound skinless, boneless chicken breasts or thighs
2 TB Olive oil
1 tsp Harissa
1 tsp Kabul Piquant

Soup

2 TB Olive Oil
2 yellow onions - diced
4 cloves garlic or 2 garlic scapes, minced
2 inch piece of ginger - diced
1 TB lemon zest
2 large carrots - diced
2 TB Fresh sage
2 tsp harissa
2 tsp kabul piquant
1 tsp saffron salt
1 Cup quinoa
1 cup green peas
1 bunch kale - torn into small pieces
juice of 1 lemon
1 tsp saffron salt

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Directions

Chicken

Pre-heat oven to 400 F
Pat chicken dry with paper towels, place into a bowl, mix with 2 Tb olive oil, 1 tsp harissa, 1 tsp kabul piquant
Place coated chicken onto parchment paper on baking sheet, place in the oven, bake for around 20 minutes, the thickest part of the breast should measure 165°F.
When finished cooking, cut the roasted chicken breast into ¾ inch chunks.

Soup

Over medium-high heat, sauté diced onions in 2 Tb olive oil for about 3 minutes, add in diced garlic scapes, diced ginger, and 1 TB lemon zest. Sauté mixture for around 8 minutes, or until onions are Direction Over medium-high heat, sauté diced onions in 2 Tb olive oil for about 3 minutes, add in diced garlic scapes, diced ginger, and 1 TB lemon zest. Sauté mixture for around 2 minutes, or until onions are translucent.
Add diced carrots to mixture, sauté for 8 minutes.
Add in 6 Cups chicken stock. Then add in fresh sage, 2 tsp harissa, 2 tsp kabul piquant, 1 tsp saffron salt.
Add in chicken, Bring the mixture to a boil, then let simmer for 15 minutes.
Add in the quinoa, let simmer for about 15 minutes.
Add in kale and peas, let simmer for about 3 minutes.
Remove from heat. Add juice of 1 lemon, 1 tsp of saffron salt, and pepper to taste.