Peruvian chicken stew for immunity support

So I’ve barely had time but I love me a good hearthy stew.

1 whole rotisserie chicken, cooked and deboned

2 zucchinis or 1 zucchini/1 summer squash

1 red pepper

1/2 inch piece of chopped ginger

Five sticks celery hearts

One whole onion (I used Vidalia)

8 to 12 baby carrots

5 large garlic cloves, smashed and chopped

Bay leaf

Juice of one whole lemon (warm it in the microwave for 5 seconds)

1/4 stick Irish butter, unsalted

1 cup kale

1 tablespoon olive oil (you can substitute whatever)

3 tablespoons Vegeta (this is a spice in a tin you could probably find at your local grocery in the cultural section)

1 tablespoon turmeric

1 tablespoon sumac

2 big dashes of Old Bay

Black pepper

Chili flakes to your liking

5-6 cups water

Parsley for freshness and garnish

Instructions:

1. Debone your chicken because this takes the longest.

2. Chop all your veggies and set aside.

3. Start getting your large pot warm and pour in the oil then your veggies besides the zucchini. Add those two or so big dashes of Old Bay and some pepper at this point.

4. Once this is fragrant and onions are translucent add your butter. Cook that for about 8 minutes.

5. Add your chicken and the rest of your seasonings. Stir this around and add your seasonings and zucchini.

5 1/2: 😂 Add your kale the last five minutes, just enough to soften it but not overpower the soup.

6. Cook for about an hour and enjoy.

This pairs well with jasmine rice.

Follow for upcoming holiday recipes.

#soupseason #lowcarbmeals