Description
This Anti-Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish packed with immune-boosting ingredients. The warm flavors of turmeric, ginger, and cumin combine with tender chicken and a variety of vegetables to create a delicious and healthful soup.
Ingredients
Scale
Broth:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 cups water
Soup:
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup chopped kale or spinach
- juice of 1/2 lemon
- salt to taste
- fresh parsley or cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, sauté until translucent.
- Stir in garlic and ginger, cook until fragrant.
- Add turmeric, cumin, and black pepper, coat the aromatics.
- Pour in the broth and water, add carrots, celery, and chicken.
- Bring to a boil, then simmer covered for 20–25 minutes until chicken is cooked through.
- Remove chicken, shred, and return to pot. Add kale/spinach and simmer for 2–3 minutes.
- Stir in lemon juice, season with salt. Serve hot, garnished with parsley/cilantro.
Notes
- For extra anti-inflammatory benefits, add cayenne or black pepper to enhance turmeric absorption.
- Use rotisserie chicken for convenience.
- Add cooked quinoa or brown rice for a heartier version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 430mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
