Ingredients
- Carrot, 1 sliced
- Cauliflower, 1/2 cup chopped
- Chicken legs or thighs, 1 pound bone-in
- Ginger, grated, 1 tablespoon
- Mint, dried, 2 tablespoons
- Onion, 1 chopped
- Potato, 1 peeled and chopped
- Salt and pepper to taste
- Turmeric, 1 teaspoon
- Water, 4–5 cups filtered
Directions
- In a small pot, cook the chicken thighs in 4-5 cups of salted filtered water.
- Once the water begins to boil, add the onion, potato, turmeric, and mint. Cover and cook over medium-high heat for about 20-30 minutes.
- Remove the chicken thighs from the pot and place them in a bowl of cold filtered water to cool. Once cool enough to handle, remove the bones and shred the meat into bite-sized pieces.
- Use a hand blender to partially blend the soup if you prefer a thicker consistency.
- Return the shredded chicken to the pot, including any juices from the bowl.
- Add the carrot, cauliflower, and ginger. Season with salt and pepper to taste. Simmer for another 5-10 minutes.
- Pour into bowl or cup and enjoy!
