Last week I was knocked down by a terrible flu. By day 4, enough was enough, so I dragged myself to the store and grabbed all the ingredients I needed for a pot of feel better. After one bowl, I could feel my help coming! I made enough for several bowls and plenty to freeze. Happy Healing!
3 boneless, skinless chicken breasts (optional)
1/2 pound whole wheat fusilli pasta
2 (32 oz) boxes vegetable broth low sodium
I can (14.5 oz) diced tomatoes
I bag petite baby carrots (for ease - no peeling)
3 stalks of celery, diced
1 small bell pepper, chopped
I small onion, diced
2 garlic cloves, micro grated
1-2 inch piece of ginger, micro grated
1/4 c chopped cilantro
1 tsp tumeric
Sea salt, few pinches
1/2 small lime
Place the chicken and vegetables (sans carrots) in a large stockpot over medium heat. Pour in one box of vegetable broth. Add salt and pepper and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 45 minutes or until the chicken is done.
Remove the chicken breasts to a cutting board. When it is cool enough to handle, hand-shred the meat or use kitchen scissors to cut and place into a bowl. Set aside.
Stir in tumeric and add carrots to boiling broth. Replace shredded chicken to pot and stir in pasta. Add more broth if needed. Let cook 10 minutes or until carrots are just about tender. Finish with a squeeze of lime and cilantro.