1 lb. precooked chicken OR 1½ lbs. bone-in chicken pieces
1-2 Tbsp. ghee or coconut oil
2-3 cups mirepoix (equal parts diced onions, celery, and carrots; about 3 carrots, 3 ribs of celery and 1 medium onion if making your own)
8 cloves garlic, minced
2-inch length of ginger, peeled and finely chopped
1-2 white potatoes, peeled and diced (optional; omit for 21DSD)
1 tsp salt
½ tsp. pepper
½ tsp. ground turmeric
½ tsp. ground red chili powder (optional)
4 cups chicken broth, homemade preferred
4 cups water
To Make
If you are using precooked chicken, dice or shred it and set it aside. If you are starting with raw, bone-in chicken, preheat your oven to 400F and season the chicken with salt and pepper or whatever seasonings you like.
Place the chicken pieces on a rack on a baking sheet and roast for 30-40 minutes or until the internal temperature reaches 165F. Remove from oven and let cool.
While the chicken is cooking, prepare the rest of your ingredients. Put the peeled, diced potatoes in a bowl of cold water to keep them from turning black.
Heat a large pot over medium heat and add the ghee or cooking oil.
Add the mirepoix (onions, celery and carrots); stir well and let cook for about 5 minutes.
Add the garlic and ginger, stir and let cook for 30 seconds, then drain and add the potatoes, salt, pepper, turmeric, chili powder (if using) and 1 cup of broth or water. Cover and cook for 5 minutes.
Remove the skin from the roasted chicken (eat it while it's crispy or save it for a snack later!). Add the chicken pieces to the pot along with the rest of the broth and water. I like to leave the meat on the bone to add extra flavor and nutrients to the soup, but you could also take it off the bones and add it to the soup.
Cover and let it simmer for about an hour or until the vegetables are soft and the meat is falling off the bone.
Taste the soup and add more salt if needed.
Enjoy!
Notes
If your broth is frozen (like mine was), defrost it in a saucepan while the chicken is roasting so that it is boiling or at least warm by the time you need to add it to the soup.
Add a ½ tsp ground red pepper or cayenne pepper to the soup with the rest of the spices if you'd like some heat--this is great for sore throats or other upper respiratory colds.
Omit the potatoes to make this 21DSD-friendly
Recipe by Half Indian Cook at http://halfindiancook.com/tummy-healing-chicken-soup/