Turmeric Broth with Chicken & Kale

Turmeric Broth with Chicken & Kale

I only know two things about Turmeric.  It's a good for you, and it makes food bright yellow.

Turmeric Broth with Chicken & Kale Recipe Turmeric Bottle

Why is it good for you?  

Well.  I'm not completely sure.  But I know that it has antioxidants, which fight free radicals.  And everybody knows that those guys are bad news.  

Free radicals remind me of The Warriors
(below).  They're like a bunch of rival street gangs in a battle to take over the city.

It's probably safe to say the I don't understand free radicals either.  

But I do love making food bright yellow. 

That is reason enough to break out the Turmeric.  Lately, I've been using it to make a Turmeric infused broth.  My broth is based on a recipe that my sister found on Feasting at Home.  Once I have this soup base, I add in anything I have in the fridge.  Meat, veggies, tofu, whatever I've got handy.  

Turmeric Broth with Chicken & Kale Recipe

Purple kale is a personal favorite, because the purple and green look great against the yellow broth.  

It tastes good too, of course, but look at how good those colors look together.  Come on.

Turmeric Broth with Chicken & Kale Recipe

Kale happens to be a superfood, so when it teams up with Turmeric they are practically unstoppable.  

Those scrappy free radicals won't stand a chance!

Turmeric Broth with Chicken & Kale Recipe

Turmeric Broth with Chicken & Kale

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 shallots
  • 2 tablespoons fresh ginger
  • 5 cloves garlic
  • 1 teaspoon coriander
  • 3 teaspoons turmeric
  • 1 teaspoon cumin
  • 6 cups broth (chicken or vegetable)
  • 2 cups water
  • 1 dried chili pepper (very optional)
  • 1 teaspoon vinegar (any kind but balsamic)
  • 1/2 bunch of kale
  • 1 1/2 cups cooked chicken (rotisserie chicken is perfect for this)
  • 1 teaspoon salt (but use less salt if you go with rotisserie chicken)

Instructions

1.  Peel the fresh ginger, garlic and shallots.

2.  Chop them up roughly. A food processor or professional blender can be used for this step.

3.  Saute the ginger, garlic and shallot mixture in olive oil for 7 minutes.

4.  Add the turmeric, cumin and coriander and saute for another minute.

5.  Add in 6 cups of broth, 2 cups of water and 1 teaspoon vinegar. Drop in a nice chili pepper in if you like that sort of thing.

6.  Simmer for 15 minutes or so.

7.  Strain out the aromatics and the chili pepper with a sieve.

8.  Return the broth to a simmer.

9.  Add in kale and simmer for 15 minutes until it wilts.

10.  Add the cooked chicken and cook just enough to warm it.

SERVINGS: 6

PREP TIME: 10 MIN   COOK TIME: 40 MIN

NUTRITIONAL INFO: Calories 154 Fat 7g Protein 13g Carb 1g Fiber 0g Net Carbs 1g

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