As the temperatures drop and the flu season is in full force nothing serves better than Chicken Soup. Even Ayurveda suggests meat when it is beneficial for your health. Organic chicken is an excellent choice to balance conditions of dryness giving the body proteins with a nourishing dosage of oil helps increases virility, power, sweat production and even the quality of voice!

How we cook the chicken is very important, plenty of herbs and spices to aid digestion,with turmeric playing a key role in aiding the digestion of proteins.

Serves 4

Ingredients

250 grams Chicken Breast (skinless)

1Yellow Onion (Roughly cubed)

1 tbsp Extra Virgin Olive Oil

4 slices Ginger (chopped)

1/4 tsp Turmeric

4 Juniper Berries

1/4 tsp Black Peppercorns

1 Yellow Carrots (Roughly chopped)

1 1/2 Carrots ( chopped into small half moons)

1/8 Celery Root ( small sized -roughly chopped)

1 liter Organic Vegetable Broth

2 cups Water (or less)

1/2 tsp Oregano

1/2 cup White Navy Beans (Drain and wash)

1 Lemon (First zest and then juice)

Sea Salt & Black Pepper (To taste)

1 tbsp Chives (Chop the leaves for garnish, the stems finely for the broth)

1 cup Baby Kale (chopped and lightly sautéed)

Directions

In a soup pot cook the onions in the olive oil. Once the onions are slightly browned, add the turmeric vegetables and the black peppercorns and juniper berries.

Add the broth and water and cook for 15 minutes. Now add the chicken breast and cook for another 20 minutes.

Add ginger, white beans and cook for another 15 minutes. Season with salt and pepper to taste. Add the lemon zest and cook for another 5 minutes. Garnish with the remaining chives, kale and lemon juice to each bowl and serve.

Additional

Use dried/ or fresh Shiitake mushrooms to the strained broth.

Add any greens like spinach or broccolini, sliced Brussel sprouts.

This recipe has all six tastes according to Ayurveda

Astringent - Chicken , Juniper berries, parsley. and White beans

Sweet - Root vegetables, Pungent - onions. Salt - Salt. Sour- lemon zest. Bitter - Black peppercorns and Kale