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Anti Inflammatory Turmeric Chicken Soup

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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:

  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté until softened, about 3-4 minutes.
  3. Stir in the garlic, ginger, turmeric, cumin, black pepper, and smoked paprika (if using). Cook for 1 minute until fragrant.

2. Cook the Chicken:

  1. Add the chicken breasts or thighs to the pot and pour in the chicken broth.
  2. 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:

  1. Remove the chicken from the pot and shred it using two forks.
  2. 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:

  1. Stir in the kale or spinach and cook for 2-3 minutes until wilted.
  2. Add the lemon juice and taste the soup, adjusting salt as needed.

5. Serve:

  1. 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.

Find it online: https://recipe.ukfinda.com/anti-inflammatory-turmeric-chicken-soup/