Moringa Chicken Corn Soup

Moringa Chicken Corn Soup

Moringa Chicken Corn Soup is a spin off of my mother’s Chicken Corn Soup. Chicken Corn Soup is a comfort soup and trademark to the Pennsylvania Dutch.  While the original soup is lovely and enjoyable and my inspiration, Moringa gives a delicious boost to the nutritional content this soup offers.  We also used homemade bone broth and a variety of other vegetables. This soup is sure to satisfy a craving on a cool day or boost your strength when battling an illness.

We chose not to include seeds or grains in our original recipe, but this recipe could easily be paired with rice, quinoa, or your choice of pasta. True to the original recipe, we kept the spices rather basic but be sure to boost spices such as garlic, lemon, cayenne to combat illness or adjust or add whatever other seasoning you prefer to customize your flavor.

Be sure to let us know if you tried this recipe and how you made it work for you! All feedback is appreciated, we are excited to combine our past kitchen flavors with the benefits of Moringa!

Moringa Chicken Corn Soup

Print Recipe

Servings

12

Servings 12

Moringa Chicken Corn Soup Print Recipe Servings 12 Servings 12

Ingredients

• 10 cups chicken broth Homemade or store bought
• 1.5 pounds cooked chicken Remove from bone and shred or chunk
• 2 Tbsp garlic minced
• 3 medium onions chopped
• 2 cups celery chopped
• 1.5 cups carrots chopped
• 2 Tbsp olive oil or butter
• 4 cups corn Added flavor: Grill about 10 ears of corn; remove kernels
• 3 cups fresh Moringa leaves packed
• 1.25 tsp ground nutmeg
• salt to taste
• black pepper to taste
• quinoa, rice, egg noodles optional

Servings:

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.)

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