Sage and garlic are the fresh flavor-enhancers used in this soup, and we didn’t only choose them for their bold flavors. Sage has a particularly high content of antioxidant rosmarinic acid, which fights fungus, bacteria, and viruses. Research has shown sage to be one of the most powerful natural antimicrobials. It has been tested and proven to efficiently fight more than 40 common strands of bacteria and more than 25 strands of fungus. Garlic is arguably one of the most well-known immunity boosters. Specifically, compounds found in garlic have been shown to boost the function of our disease-fighting white blood cells, helping to ward off viruses we may come in contact with.

TURMERIC CHICKEN SOUP

Ingredients:
1 lb. chicken
32 oz. bone broth
2 cups filter water
1/4 cup olive oil
8 oz. mushrooms
4 cups spinach
2 cups uncooked quinoa
4-5 large carrots
4-5 celery stocks
3-4 sage leaves
1 lemon
1 shallot
3-5 cloves garlic
2 tablespoons fresh ginger
2 tablespoons Purify
cayenne, salt, pepper to taste

Step 1: Prepare vegetables. Slice mushrooms, carrots, and celery. Mince sage, shallot, garlic, ginger, and turmeric. Zest entire lemon and slice in half.

Step 2: Add olive oil to a large pot over medium heat. Add shallot, carrots, mushrooms, and celery to oil. Cook for 4-5 minutes, stirring regularly. Next, add shallot, garlic, turmeric, lemon, ginger, salt, pepper, and cayenne. Cook for an additional 3-4 minutes.

Step 3: Add bone broth, chicken, water, and quinoa to pot. Turn heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover, and let simmer for 15-20 minutes, or until chicken and quinoa are cooked through. Fold in spinach once the soup is removed from heat. Once the soup is finished cooking, use a fork to shred chicken before serving. 

Recipe and photography by Kaitlyn Noble

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