Anti Inflammatory Turmeric Chicken Soup
A nourishing and soothing soup packed with the health benefits of turmeric, tender chicken, and vibrant vegetables, perfect for cold days and wellness.
Ingredients
Base and Aromatics
- 2 tablespoons olive oil Can be replaced with coconut oil or avocado oil
- 1 medium onion, chopped
- 3 cloves garlic, minced Fresh is preferable over powdered
- 1 inch fresh ginger, grated
Spices
- 1 teaspoon turmeric powder
- ½ teaspoon black pepper Enhances absorption of turmeric
Soup Components
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version
- 2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup spinach or kale Swiss chard is also a good alternative
Instructions
Preparation
- Gather all ingredients and prep them accordingly: chop onions, mince garlic, and shred the chicken.
Cooking
- In a large pot over medium heat, add olive oil. Once shimmering, add chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Sprinkle in the turmeric powder and black pepper, stirring well for about 30 seconds.
- Pour in the chicken broth and bring it to a boil.
- Add diced carrots and celery, then reduce heat and let it simmer for 5-7 minutes until tender but slightly crisp.
- Incorporate shredded chicken and spinach (or kale), allowing it to simmer for another 3-4 minutes until heated through.
- Season with salt and lemon juice, then remove from heat.
- Ladle the soup into bowls and serve warm, garnishing with fresh herbs if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat gently, adding more broth if necessary.