2 tablespoons of extra virgin olive oil
4 chicken cutlets
1 clove of garlic minced
2 teaspoons of minced ginger
¼ teaspoon of ground black pepper
1 quart of low sodium chicken broth
1 can of pure pumpkin
½ teaspoon of ground cinnamon
1.2 teaspoon ground coriander or garlic powder
¼ cup of cilantro or parsley leaves
- Heat a large pot over medium-high heat and add 1 tablespoon of oil. Add the cutlets and sprinkle them with the garlic, ginger, and pepper. Cook for 4-5 minutes stirring occasionally or until the chicken browns and the juices run clear. Transfer to a plate.
- Reduce the heat to low and add the broth, pumpkin, cinnamon, coriander, or garlic powder, and the remaining 1 tablespoon of oil. Cover and simmer, stirring occasionally until the soup thickens and becomes fragrant. Divide the soup among 4 bowls. Shred the chicken and divide it between bowls. Garnish with parsley or cilantro.
From Gut Balance Revolution by Gerard E. Mullin