TURMERIC CHICKEN SOUP

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 2½ HOURS

8 bone-in chicken thighs, skin removed cider vinegar chopped fresh cilantro stems or fresh parsley stems shallots, quartered carrots, coarsely chopped large cloves garlic, smashed piece (1 inch) fresh turmeric (unpeeled), thinly sliced piece (½ inch) ginger (unpeeled), thinly sliced salt (approx) chopped fresh cilantro leaves or fresh parsley leaves

In Dutch oven or large heavy-bottomed saucepan, combine chicken, vinegar and 14 cups water; cover and refrigerate for 1 hour. Bring to boil over medium-high heat, stirring occasionally. Reduce heat

2 tbsp 1 cup

2 2 2 1

1

½ tsp ½ cup to medium; simmer for 30 minutes, skimming and discarding foam.

Stir in cilantro stems, shallots, carrots, garlic, turmeric and ginger; partially cover and simmer, stirring occasionally, for 30 to 40 minutes.

Remove from heat; using tongs, transfer chicken to cutting board. Using 2 forks, shred into bite-size pieces; sprinkle with salt.

Strain broth through fine-mesh sieve into separate large saucepan; discard solids. Return chicken to broth; stir in cilantro leaves. Season with salt to taste.

PER EACH OF 6 SERVINGS about 171 cal, 30 g pro, 5 g total fat (1 g sat. fat), trace carb (trace dietary fibre, 0 g sugar), 155 mg chol, 493 mg sodium, 611 mg potassium.

% RDI: 2% calcium, 11% iron, 2% vit A, 8% folate.