Prep time: 10 mins | Cook time: 35 mins | Total time: 45 mins

In Traditional Chinese Medicine, food is more than just fuel—it’s an important part of supporting balance, digestion, and our overall well being. A change of season means a change in foods, especially when it comes to gut health. TCM takes a holistic approach, focusing on foods that are nourishing, warming, easy to digest, and supportive of the body’s natural processes.   

Soups, broths, cooked vegetables, grains, herbs, and warming spices have long been valued in TCM for their comforting and nourishing qualities. They can be a simple, delicious way to incorporate a variety of whole foods while giving your digestive system a little extra love.

This fall season, think warm, nourishing, and simple. Foods that make you feel good from the inside out.

This Chicken Veggie Soup is packed with anti-inflammatory ingredients to help support your healthy and strong immune system. With a lot of fiber and nutrients, it keeps you feeling full and provides you with the energy you need to get through your day.

Ingredients:

• 1lb boneless, skinless chicken thighs
• Chicken seasoning ( oregano, paprika, salt, pepper, garlic powder)
• 2 tbsp olive oil
• 1 red onion, diced
• 4 carrots, sliced
• 4 celery stalks, sliced
• 3 garlic cloves, minced
• 1 ½ tbsp ginger
• Juice of one fresh lemon
• 1tbsp dried oregano
• 1sp turmeric
• 1tsp cumin
• 1tsp paprika
• 6 cups of chicken broth
• 1 can of white beans, drained
• 1 cup of chopped spinach
• 1 cup of chopped kale

Directions:

1. Heat olive oil in a large pot over medium-high heat.
2. Season chicken thighs with oregano, paprika, salt, pepper, and garlic powder
3. Sear the chicken in the pot for 5 minutes per side, until golden brown and cooked through, then remove and set aside.
4. In the same pot, add in the diced onion and cook till transparent.
5. Add in the sliced carrots and celery, cook until slightly softened, then add in your beans.
6. Add the garlic, turmeric, ginger, and seasonings, and cook for 1 minute.
7. Add the chicken broth and bring to a boil, then turn to medium heat and simmer with the lid on for 20-25 minutes.
8. Shred the chicken thighs and add them back into the pot.
9. Turn off the heat and stir in the kale and spinach, until wilted.
10. Add in freshly squeezed lemon juice.
11. ENJOY!