Looking for a hot dish to warm you up on a chilly day? Try whipping up a hearty batch of Mustard Chicken Soup. The bone broth is infused with tons of vitamins and minerals, making it the perfect base for any immune-boosting soup you make.
Our Mustard Chicken Soup is made with a secret ingredient: mustard microgreens. These tiny greens have anti-inflammatory properties, helping reduce inflammation and strengthen your body. [1] We used one cup of microgreens to make this soup, which amounts to about one tray of Instafarm™ microgreens.
When looking for chicken bone broth at the grocery store, make sure to find a low- or no added-sodium brand. If you have a local butcher shop, they sometimes sell freshly made bone broth that’s loaded with nutrients. However, you can always make a batch at home and save money with our Chicken Bone Broth recipe.
TIPS:
- If you have dried rosemary and thyme in your pantry, you can use them instead of fresh herbs to save money. Just be sure to use ½ tablespoon instead of a full tablespoon.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!
References:
- Le, B., Anh, P., & Yang, S. (2020). Enhancement of the Anti-Inflammatory Effect of Mustard Kimchi on RAW 264.7 Macrophages by the Lactobacillus plantarum Fermentation-Mediated Generation of Phenolic Compound Derivatives. Foods, 9(2), 181. https://doi.org/10.3390/foods9020181
Mustard Chicken Soup
- Recipe by: Instafarm™
- Serves: 2
- Meal: Dinner
- Serves: 2
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Total Time: 33 minutes
Ingredients
1 tbsp avocado oil
4 carrots, chopped
2 celery stalks, chopped
1/2 onion, diced
2 cloves garlic
4 cups cooked chicken, shredded
4 cups chicken bone broth
1 tbsp fresh rosemary
1 tbsp fresh thyme
1/2 tsp ground sage
1/4 tsp black pepper (AIP – omit or sub with ground ginger)
1 cups mustard microgreens
Directions
Heat avocado oil in a Dutch oven over medium heat. Add carrots, celery, and onion. Sauté for 5-7 minutes.
Add garlic and cook for 1 minute.
Add chicken, chicken broth, and herbs and spices. Bring to a boil and simmer for 15-20 minutes.
Stir in mustard microgreens.
Remove from heat and let cool for 5 minutes before serving.
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