Turmeric-Ginger Soup with Baked Chicken Thighs
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  • Soup
  • 1 tbsp Coconut Oil
  • 1 knuckle Ginger
  • 1 knuckle Turmeric
  • 4 cups sodium free veggie broth
  • 2 stalks scallions
  • Chicken
  • 4-8 chicken thighs
  • Coconut oil
  • Seasoning of choice


  1. Preheat oven to 375.
  2. Place chicken thighs in baking dish and cover with coconut oil. Season generously with herbs and spices.
  3. Bake for 30 minutes or until no longer pink inside.
  4. Preheat a pan to medium heat.
  5. Add some powdered ginger and turmeric together with the coconut oil.
  6. Add the veggie broth letting it boil.
  7. Reduce the heat, and add turmeric root into it.
  8. Add the sliced scallions.
  9. Transfer to a clean container. Enjoy!

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