Eosinophilic Esophagitis Friendly Rosemary-Garlic Collard Greens Soup
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.6(15)
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Learn more →Ingredients
4 servings
Soup
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 2 stalks celery, sliced
- 1 lb boneless, skinless chicken thighs
- 6 cups bone broth
- 1 bunch collard greens (about 8 oz), stems removed, leaves cut into 1-inch strips
- 2 sprigs fresh rosemary
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 1–2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic, turmeric, and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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