From the Kitchen of Dr. Bonnie Brock, NMD, RD, MPH
Turmeric, through its active compound curcumin, shows promise in helping to manage cortisol (the stress hormone) by reducing inflammation, acting as an antioxidant, modulating the HPA axis (the body’s stress system), and potentially boosting mood-regulating neurotransmitters like serotonin, thereby helping to calm the stress response and improve resilience. For best results, combine turmeric with black pepper and fat for absorption, as it’s a natural adaptogen that supports overall stress balance. This recipe for Turmeric and Ginger Chicken Soup is great to make any time you have a roast chicken in the house. Making stock from the chicken bones is really quite easy and you can infuse the stock with healthy phytonutrients and less sodium.
Ingredients
· 1 roast chicken
· 4 cloves garlic
· 3 inch piece ginger, peeled
· 2 yellow onions
· 4-5 carrots, peeled
· 4-5 stalks celery
· 3 inch piece turmeric, peeled
· Salt and pepper to taste
· 10-20 black peppercorns
· 1 cup fresh parsley, chopped
· 1 cup fresh spinach, finely chopped
· 2 cups cooked noodles or rice
Instructions:
1.Remove the breast meat and dark meat from the chicken and set aside. Place the rest of the chicken (bones, skin, wings, etc), garlic, ginger, 1 onion, rough chopped, 2 carrots, rough chopped, 2 stalks celery, rough chopped, turmeric, salt pepper and black peppercorns in a large pot. Cover with water and boil covered for an hour or so, stirring occasionally. The stock will become more and more golden in color and flavorful the longer you simmer it. Once it is a deep golden color, turn off heat and let cool.
2. Meanwhile, chop the other onion, carrots and celery in small pieces and saute in avocado oil in another large soup pot. While the vegetables are cooking, chop the chicken into small pieces and add to the stock pot once the onion translucent. Place a large, sturdy colander over the soup pot and pour the cooled chicken stock through the colander, so the stock goes into the new soup pot with the chicken and vegetables and the boiled bones and remnants stay behind.
3. Stir in the noodles or rice, the chopped parsley and chopped spinach.
4. Season with salt and pepper to taste and serve.
