Try this gut friendly cozy soup for fall 🎃

Cozy up this fall with my nourishing Fall Harvest Chicken Soup! 🍂✨ Packed with gut-friendly ingredients like ginger, turmeric, and pumpkin, this soup is not only delicious but also helps reduce bloating and supports digestion. The soothing coconut milk combined with fiber-rich veggies keeps your gut happy, while the natural anti-inflammatory properties of turmeric and ginger work their magic. Perfect for a seasonal reset and to keep you feeling light and balanced. 🌿

Fall Harvest Chicken Soup

Makes 3-4 servings

Total Time: 1 to 1.5 hours

Ingredients:

• 2.5 liters of water (or Moonwater, bonus points for using full moon-charged water!)

• 1 small pumpkin chopped

• 1 ear of corn, cut into rounds

• 1 large carrot chopped

• 1 medium-sized turnip, diced

• 1-inch piece of fresh ginger, peeled and sliced

• 1-inch piece of fresh turmeric, peeled and sliced

• 3 small garlic cloves, minced

• 1 can of light coconut milk (unsweetened)

• 1 tsp red curry paste

• A couple of sprinkles of curry powder

• 1 tsp Better Than Bouillon roasted chicken base (reduced sodium)

• 3 fresh rosemary sprigs

• 5 basil leaves

• 1/4 of a yellow onion, chopped

• 1 ripe tomato, chopped

• 1 Japanese sweet potato, diced

• 2 dried red chilies, cut into pieces

• 2 bay leaves

• 5 chicken drumsticks

• Lemon slices for serving

Instructions:

1. Prepare the Broth:

In a large pot, bring the 2.5 liters of water (or Moonwater) to a boil. Add the chopped yellow onion, minced garlic, sliced ginger, sliced turmeric, chopped tomato, bay leaves, red curry paste, curry powder, dried red chilies, and chicken drumsticks. Let it all simmer at a rolling boil for 15 minutes to allow the flavors to meld and the chicken to cook.

2. Add Vegetables:

After the initial 15 minutes, add the pumpkin, corn, carrot, turnip, and Japanese sweet potato. Stir in the Better Than Bouillon roasted chicken base to enhance the flavor of the broth. Reduce the heat to medium and let the soup simmer for an additional 25 minutes or longer.

3. Finish with Coconut Milk and Herbs:

Once the vegetables are tender and the chicken is fully cooked, stir in the light coconut milk. Add the rosemary sprigs and basil leaves for a fragrant herbal finish. Let the soup simmer for another 5-10 minutes to infuse the flavors.

4. Final Touches:

Before serving, remove the bay leaves and rosemary sprigs if possible or easy. Add a squeeze of fresh lemon juice to each bowl to brighten the flavors and serve hot.

Optional Garnish:

• Fresh lemon slices

• Extra basil leaves for garnish

Enjoy your warming fall harvest soup, perfect for the season, in just over an hour!

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