I learned about Brasco Broth a few years ago when I was having stomach issues. Not even sure how I came about it but once I made it I was hooked. Not only is this dish delicious, it is also VERY good for you.
I originally got the recipe from an online magazine that no longer seems to be in service but have recently learned that Branco Broth is from Dr. Joseph Branco and his book Restoring Your Digestive Health (affiliate link). I use a lot of the components to make Bone Broth and then take the bone broth and make my version of this delicious soup. Here’s my bone broth recipe if you are interested. I like to make a big batch of broth in the crockpot and freeze for later.
In a stock pot I melt some coconut oil and sauté some onion, carrots, celery and zucchini. Next I add the bone broth, apple cider vinegar, garlic, ginger root, turmeric, cayenne, salt and pepper. Let that cook until the carrots are tender. Puree and then add your chopped chicken. Health in a bowl.
To recap let’s look at what is in this soup that is good for you:
- Bone Broth – gelatin in bone broth is great for healing your gut
- Coconut Oil – protects against infections and may protect against heart disease (Check out this great article about the health benefits of coconut oil)
- Veggies – chock full of vitamins, minerals and antioxidants
- Apple Cider Vinegar – improves blood sugar levels
- Ginger – anti-inflammatory and provides gastrointestinal relief (gas, nausea, etc)
- Garlic – great source of antioxidants and has anti-inflammatory properties
- Tumeric – anti-inflammatory and improves brain health
- Cayenne – stimulates digestion, breaks up congestion and anti-fungal
So now you can see why I call this health in a bowl.
Brasco Broth w/ Chicken
- 1 Tablespoon coconut oil
- 1/2 onion chopped
- 2 carrots chopped
- 1 Celery stalks chopped
- 1 zucchini chopped
- 3-4 cups bone broth
- 2-3 garlic cloves chopped
- 1 Tablespoon grated ginger
- 1 Tablespoon apple cider vinegar
- salt & pepper to taste
- chicken base or bouillon (optional)
- 1 teaspoon tumeric
- 1/2 teaspoon cayenne powder
- 1 cups chicken cooked and chopped
Melt coconut oil in a stockpot along with your onions, carrots, celery and zucchini. Saute for a few minutes.
Add the rest of the ingredients except for the cooked chicken. Cook till the carrots are very tender. (Add chicken base or bouillon here if you are using. It's not necessary though.)
Puree with a blender stick, food processor or blender. Be careful working with hot liquids!
Pour soup back into the stockpot and add cooked chicken. Cook for a few minutes til the chicken is warmed through.
If you just want a vegetable soup, omit the chicken. For a variation you can add curry spice while cooking and a dollop of greek yogurt in each bowl. It's very versatile yet tasty by itself.