Dive into a bowl of sunshine with this Anti-Inflammatory Turmeric Chicken Soup
Dive into a bowl of sunshine with this Anti-Inflammatory Turmeric Chicken Soup! It’s bursting with flavor and incredibly good for you, you’ll forget it’s actually healthy. This recipe is perfect for those chilly days when you want something warm and nourishing that also supports your well-being. Let’s get cooking!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 piece (about 2 inches) fresh ginger, grated
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 large carrots, peeled and sliced
- 2 ribs of celery, chopped
- 8 cups chicken broth
- 1.5 pounds boneless, skinless chicken breasts
- Salt and pepper to taste
For Finishing Touches
- 1 large lemon, juiced
- Handful of fresh cilantro, chopped
- 2 cups fresh spinach or kale
Instructions
Step 1: Heat it up!
In a large pot, melt your oil over medium heat. Toss in the onion and sauté until it’s soft and fragrant. Add garlic, ginger, turmeric, cumin, and crushed red pepper flakes (if using). Stir for a minute until the kitchen smells amazing.
Step 2: Veggie time
Stir in your carrots and celery, coating them in the spice mix for about 3 more minutes. Pour in the chicken broth and let it simmer.
Step 3: Chicken in
Add the chicken breasts to the pot. Allow them to simmer in the broth for 20 minutes or until cooked. Once done, remove and shred or chop the chicken, then return it to the pot.
Step 4: Finish strong
Stir in the lemon juice and fresh cilantro, then add the spinach or kale. Cook for a few more minutes until the greens are wilted.
Step 5: Season and serve
Season to taste with salt and pepper. Your golden bowl of goodness is ready to be enjoyed!
Notes
Storage
This soup can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions
You can freeze this soup in portions for up to 3 months. Thaw in the refrigerator before reheating.
Customization
Feel free to add other vegetables like bell peppers or zucchini based on your preference. Adjust the spices to suit your taste!