Description
This Anti-Inflammatory Turmeric Chicken Soup is a nourishing, flavorful dish packed with wholesome ingredients like turmeric, ginger, garlic, and fresh vegetables. Perfect for boosting your immune system and soothing inflammation, it’s a cozy, healthful meal for any day.
Ingredients
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- 2 tbsp olive oil or coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika (optional)
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (or vegetable broth for a lighter flavor)
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 cup chopped sweet potatoes (or white potatoes)
- 1 cup kale or spinach, chopped
- Juice of 1 lemon
- Salt to taste
- Fresh parsley or cilantro (for garnish)
Instructions
1. Sauté Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Stir in the garlic, ginger, turmeric, cumin, black pepper, and smoked paprika (if using). Cook for 1 minute until fragrant.
2. Cook the Chicken:
- Add the chicken breasts or thighs to the pot and pour in the chicken broth.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the chicken is fully cooked.
3. Add Vegetables:
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot and add the carrots, celery, and sweet potatoes. Simmer for 10-15 minutes, or until the vegetables are tender.
4. Add Greens and Lemon:
- Stir in the kale or spinach and cook for 2-3 minutes until wilted.
- Add the lemon juice and taste the soup, adjusting salt as needed.
5. Serve:
- Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve warm.
Notes
- Boost Protein: Add a can of chickpeas or lentils for extra protein and fiber.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Spice Variation: Add a pinch of cayenne pepper for a spicier version or a dash of cinnamon for warmth.