Description
This Anti Inflammatory Turmeric Chicken Soup is a warm, nourishing dish packed with wholesome ingredients designed to reduce inflammation and support overall health. Featuring turmeric, ginger, and other spices combined with tender chicken, fresh vegetables, and leafy greens, this soup is both flavorful and comforting. Perfect for a cozy meal that promotes wellness and vitality.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons turmeric powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- Salt to taste
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup kale or spinach, roughly chopped
- Juice of 1 lemon
- Fresh cilantro or parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes, to build a flavorful base.
- Add Spices and Aromatics: Stir in minced garlic, grated ginger, turmeric, ground cumin, black pepper, and red pepper flakes if using. Cook for another minute to bloom the spices and release their aroma.
- Add Broth: Pour in the chicken broth and bring the mixture to a gentle boil to start infusing flavors.
- Cook Chicken: Add the chicken breasts into the pot, reduce heat to a simmer, and cook until the chicken is no longer pink in the center, about 20 minutes.
- Shred Chicken: Remove the chicken breasts and shred them using two forks. Return the shredded chicken back into the pot.
- Add Vegetables: Stir in the sliced carrots and celery, then simmer for another 10-12 minutes, until the vegetables are tender.
- Add Greens: Add the chopped kale or spinach and cook for 2-3 minutes until the greens are wilted but still vibrant.
- Finish Soup: Remove the pot from heat. Stir in the lemon juice and add salt to taste for brightness and balance.
- Serve: Ladle the hot soup into bowls and garnish with fresh cilantro or parsley before serving for a fresh, herbal note.
Notes
- You can substitute kale with spinach or other leafy greens depending on availability.
- Adjust red pepper flakes to your preferred spice level or omit for a milder soup.
- For an extra boost, add a teaspoon of freshly ground black pepper to enhance turmeric absorption.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Use homemade chicken broth for a richer flavor and more nutrients.
