Moringa Chicken Corn Soup
Servings
12
Servings
12
Ingredients
  • 10cups chicken brothHomemade or store bought
  • 1.5pounds cooked chickenRemove from bone and shred or chunk
  • 2Tbsp garlicminced
  • 3medium onionschopped
  • 2cups celerychopped
  • 1.5cups carrotschopped
  • 2Tbsp olive oil or butter
  • 4cups cornAdded flavor: Grill about 10 ears of corn; remove kernels
  • 3cups fresh Moringa leavespacked
  • 1.25 tsp ground nutmeg
  • saltto taste
  • black pepperto taste
  • quinoa, rice, egg noodlesoptional
Instructions
  1. Prepare broth, chicken, and corn according to preference. Set aside.
  2. Chop onions, carrots, and celery. Mince garlic.
  3. Heat olive oil/butter in large pot over medium heat.
  4. In large pot, sauté onions and garlic for several minutes. Add carrots and celery and sauté additional 10-15 minutes.
  5. Pour chicken broth over vegetables in large pot. Bring to a boil. Reduce heat and simmer 20-25 minutes or until vegetables are tender.
  6. Add 4 cups of corn to the broth. Simmer additional 5 minutes. If available, use immersion blender to bring soup to desired consistency.
  7. Stir in fresh Moringa leaves. Again if available, use immersion blender briefly.
  8. Stir in nutmeg. Salt and Pepper to taste.
  9. Add in chicken. (Option to include rice, quinoa, or egg noodles–prepare according to directions and add in prior to serving.)