I was under the weather this week and so decided to make this turmeric broth detox soup* and it was a v. good decision. I followed her broth recipe exactly with one change. After adding the initial olive oil to my dutch oven and browned two chicken breasts for roughly four minutes per side then removed from the pot and started my broth. Once I was at the simmering stage, I added the chicken breasts back to the pot and simmered everything together for 25 minutes. I then removed the poached chicken breasts and shredded them in my stand mixer (first time! it was so easy! but you can also use two forks). I spooned the hot broth into a mug and added pre-cooked wild rice and some of the chicken and it was a mug of perfect sick day tonic! Plus I had lots of wild rice and chicken leftover to use for other meals throughout the week. (And I think the fat from the chicken made the broth even better and more substantial).
I put the rest of the broth in the fridge and had it for two other meals - for the first I did the same wild rice / chicken combo but this time added roasted sweet potato pieces and it was even better.
For the second, I thinned the broth w a little water and added chicken and raw kale. The kale cooked in the water as it heated. The thinner broth paired nicely w fresh greens.
The broth is gone now but next time I make it I may try rice noodles and cilantro. It really is the choose your own adventure of delicious broths.
*vegan w/o the chicken
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