Boost Your Immunity With This Bone Broth, Turmeric & Kale Chicken Soup

This is not your momma’s chicken soup. I’ve swapped out noodles for hearty whole grain farro and added a helping of kale for a shot of green and extra nutrition. Finally, I added ground turmeric, which gives the soup its' warm and welcoming golden color while helping promote detoxification and fighting inflammation in the body.

But the real key to this soup’s power is in the broth. Instead of store bought chicken broth or traditional homemade stock, this soup uses bone broth. This magical broth is all the rage right now, and for good reason. Bone broth, which is made using (you guessed it) bones from roast chicken, turkey, beef or other meats, is typically simmered for a very long period, which allows the protein, glycine (promotes detoxification), and gelatin (promotes skin health) in the bones to release into the broth.

Traditionally, bone broths requires up to 8 hours of simmering, but cooking it in a pressure cooker can drastically reduce that time. Using an Instant Pot, I was able to turn a pile of leftover chicken bones and veggies into 3 quarts of beautiful, nourishing bone broth in just two hours.

Once the broth is finished, use the Instant Pot to make your soup as well. Using the pressure cooker function, you can have this hearty, warming soup on the table in just 20 minutes. And just in case you’re wondering, this one passes the kid test with flying colors. My three year old started to get the sniffles the day I made this soup and slurped down three helpings before the day was over (then woke up feeling healthy enough for school the next morning). This stuff is like magic in a bowl!