This spicy, warming recipe is adapted from one in Nourishing Broth: An Old Fashioned Remedy for the Modern World
, by Sally Fallon Morell of the Weston A. Price Foundation and Dr. Kaayla Daniel.
Curry Bone Broth Soup
4 cups chopped chicken meat (2 breasts, 2 leg quarters)
¼ cup coconut oil
2 onions, peeled and chopped
2 Tbsp. peeled and grated fresh ginger
5 cloves garlic, minced
1½ tsp. ground coriander
1½ tsp. ground cumin
1 tsp. ground turmeric
½ tsp. ground allspice
1 medium butternut squash, baked with seeds removed and flesh scooped out
2 bunches beet greens, stem removed and chopped into 1-inch pieces
- Poach chicken breasts and leg quarters in pan large enough to cover them with water for 45 minutes or until cooked through. Remove from hot water and set aside. Once cooled, remove the skin and discard. Remove the meat from the bones and chop into ½-inch pieces. Chill until ready to use.
- Heat the coconut oil in a large saucepan over medium heat. Add the onions and ginger and saute until softened, about 5 minutes. Add the garlic, coriander, cumin, turmeric, and allspice and saute for one minute. Add the stock and butternut squash, increase the heat to high, bring to a boil, and blend well with a whisk or handheld blender. Add the greens, return to a simmer, and simmer for about 20 minutes until the beet greens are thoroughly cooked. Add the chicken and cook to heat it through. Season with salt, ladle into bowls, and serve.
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