Feb 21 2016

‘Cure Me’ Chicken, Kale + White Bean Soup

by Kathryn Budig

 

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‘Tis the season for everyone to be sick. Seriously—it’s a war zone out there full of aggressive germs with no mercy. I’ve been personally fighting off a mini sinus infection, and knew I could knock this out through good food, a ridiculous amount of neti pot-ing, and homeopathic approaches.

I’ve been pounding my sinus supporting herbs from my acupuncturist, taking immune support, drinking enough water to wonder if I could drown myself from the inside out, hot mint and licorice tea (licorice is GREAT for drying up phlegm. Yeah, sorry—I don’t like that word either.) I’ve been infusing Doterra’s Breathe blend with extra drops of lavender (a great antibacterial essential oil), and placing their On Guard oil on the soles of my feet, as well as ingesting it in capsule form.

The final frontier? The kitchen, of course! Nothing says get better like chicken noodle soup, but I didn’t want the grains and I couldn’t help but want something more exciting than chicken and broth. I added some cannellini beans for comfort, kale for nutrients, lemon because it’s delicious (and antiseptic), cayenne and hot sauce to boost my metabolism and clear out my sinuses, and coconut milk because it’s soothing.

The results: I ate this soup for breakfast, lunch, and dinner and woke up feeling like a new woman. Was it the soup? Was it the multitude of other homeopathic options I pulled out of my arsenal? Who knows. Either way—the soup is freakin’ good, so belly up and stay healthy!

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‘Cure Me’ Chicken, Kale + White Bean Soup

serves 4-5

 

Ingredients:

2 tablespoons extra virgin olive oil

2 carrots, sliced into thin coins

2 celery stalks, thinly sliced

1/2 sweet onion, diced

1 meyer lemon, juice and zest

pinch cayenne pepper

1 bunch dino kale, chopped

1 15.5oz can cannellini beans, well rinsed

1 bay leaf

3 cloves garlic, slivered

1/2 can light coconut milk

18oz chicken bone broth (or regular if you can’t find bone broth)

breast meat from 1 rotisserie chicken

black pepper and sea salt to taste

optional: hot sauce!!

 

Warm olive oil in a large dutch oven over medium heat. Add carrots, onion, celery, and bay leaf with a pinch of cayenne (skip if you don’t like spicy), salt, and black pepper. Zest your lemon over all the veg. Sauté for 8-10 minutes or until your veggies have softened. Toss in your rinsed beans and cook for another 4 minutes followed by kale for roughly one more minute. Finally, add your chicken (I prefer small bites so they can soften and shred) for a few minutes (I personally add more extra virgin olive oil here as I learned from my Italian trip that it is SO good for you.) Once your chicken has broken up a bit, add your bone broth, lemon juice, and coconut milk. Let simmer for 10-15 minutes and season according to your taste. If you like an extra kick, serve it up with a generous dousing of hot sauce on top! BYYYYYYYYEEEE COLD!