Anti-Inflammatory Turmeric Chicken Soup
Say hello to your new cozy night-in favorite: Anti-Inflammatory Turmeric Chicken Soup! Packed with vibrant flavors and a punch of health-boosting goodness, this bowl of sunshine is like a hug in soup form. Perfect for those chilly evenings or anytime you need a health kick!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 tablespoon turmeric powder
- 6 cups chicken broth
- 2 carrots, sliced
- 2 celery sticks, sliced
- 1 can (14 oz) coconut milk
- 1 ½ pounds boneless chicken breast
- 2 cups kale, chopped
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
Step 1: Prepare the Base
Warm up a large pot over medium heat with olive oil. Toss in the onions and sauté until they’re soft and slightly golden.
Step 2: Add Aromatics
Stir in garlic and ginger, letting your kitchen fill with their delightful aroma. Add turmeric for that golden pizzazz!
Step 3: Build the Broth
Pour in chicken broth and bring to a soft boil. It’s about to get real cozy here!
Step 4: Incorporate Veggies and Coconut Milk
Add carrots, celery, and coconut milk. This is where the magic happens, folks.
Step 5: Cook the Chicken
Gently lay the chicken breasts in the pot. Let them simmer until fully cooked—around 20 minutes. Remove from the pot, shred, and return to the delicious golden mix.
Step 6: Final Touches
Toss in the kale, let it wilt, and season your soup with salt, pepper, and a squeeze of lemon juice for a zesty finish!
Notes
Serving Suggestions
Enjoy every spoonful of this nourishing delight!
Storage
This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.
Optional Additions
Feel free to customize the soup with your favorite vegetables or add beans for extra protein.