This chicken soup features fenugreek, a galactagogue herb used to help increase breastmilk production in nursing mothers across the globe. But this soothing soup isn’t just for new mamas. Fenugreek, or methi as it’s known in India, is one of the oldest medicinal plants and has been used to treat everything from fevers, memory loss, edema, ulcers, Inflammatory Bowel Disease and other digestive issues. Similar to chicken soup!
INGREDIENTS
- 1 cup sliced carrots
- 1 cup fresh green peas
- 2 skinless chicken breasts, cut into 1 inch pieces
- 7 cups vegetable broth
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 3 tablespoons ghee
- 2 cloves garlic, minced
- 2 teaspoons Elemental Alchemy’s Meru’s Milk or plain fenugreek seeds
- 1 teaspoon fresh grated ginger
- 1 teaspoon ground black pepper
- ¼ teaspoon turmeric powder
- ½ lemon, juiced
- salt to taste
INSTRUCTIONS
- Heat the ghee in a large, heavy saucepan over medium heat. Add garlic and fry until golden brown. Then add ginger and fry for another 30 seconds.
- Stir in Meru’s Milk, coating the seeds with the ghee mixture.
- Add the chicken broth and bring to a simmer.
- Add the chicken, reduce the heat to a low simmer, and poach until the chicken is firm and just cooked through, ~ 3-5 minutes. Remove the chicken and set aside.
- Bring the broth back to a simmer and add the turmeric and carrots, cooking until they’re just tender, about 7 minutes.
- Add the peas and chicken and simmer until everything is heated through. Add the parsley and dill.
- Season with salt and pepper.
- To serve, top with a squeeze of lemon and enjoy warm.
