* serves 4
1 tbsp ghee
1/2 cup shallots, diced
1 tbsp fresh ginger, peeled and grated
1 tsp ground turmeric
1 tsp ground cinnamon
2 tsp ground paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp Celtic sea salt
1 14oz can diced tomatoes
2 cups chicken stock (homemade or store bought)
1 lemon, sliced and deseeded
1/2 cup cilantro, chopped
6 boneless and skinless chicken tights
1/2 bunch kale, chard, spinach or cabbage, chopped
1/2 lemon, juiced
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Melt the ghee in a large pot over medium heat. Once the ghee has melted, add the diced shallots and the peeled and grated ginger to the pot, saute until soft. In a small bowl combine all the spices (turmeric, cinnamon, paprika, coriander, cumin, and salt.) Add the spices to the pot, and saute for one more minute. Add the dice tomatoes, chicken stock, sliced and deseeded lemon, and the chopped cilantro. Shimmer for 10 minutes. Add the skinless and boneless chicken tights, cover the pot, and simmer for 30 minutes.
Remove the cooked chicken from the pot, and shred into bite size pieces. Return the chicken to the pot, add the chopped greens of your choice, and the lemon juice. Cover the pot once more and simmer for 10 more minutes. Remove the pot from the heat, and add salt and pepper to taste.
Serve warm.
Keep the soup in an airtight container in the refrigerator for up to 5 days.
Freezer friendly: This soup freezes beautifully. Cool soup completely. Divide soup among freezer friendly mason jars(I like using these jars because it is a perfect serving size for one person.) Make sure to leave a little room at the top of the jar, for the soup to expand once frozen. Using painters tape (or any other label of choice), label the jar (content and date.) Freeze for up to 4 months.
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