Description
A wholesome and soothing Anti-Inflammatory Turmeric Chicken Soup packed with immune-boosting spices like turmeric, ginger, and garlic, combined with tender chicken, fresh vegetables, and leafy greens. Perfect for chilly days or when you need a nourishing meal that supports inflammation reduction.
Ingredients
Scale
For the 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
For the Soup
- 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
- Salt to taste
- Fresh cilantro or parsley for garnish
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
- Add spices and garlic: Stir in minced garlic, grated ginger, turmeric, cumin, black pepper, and optional red pepper flakes. Cook for another minute until the spices become fragrant.
- Bring broth to boil: Pour in the chicken broth and bring the mixture to a gentle boil.
- Cook chicken: Add the chicken breasts to the pot, reduce heat to a simmer, and cook until the chicken is no longer pink inside, approximately 20 minutes.
- Shred chicken: Remove the chicken breasts and shred them using two forks. Return shredded chicken to the pot.
- Simmer vegetables: Add sliced carrots and celery; simmer for 10-12 minutes, until tender.
- Add greens: Stir in chopped kale or spinach and cook for 2-3 minutes until wilted.
- Finish soup: Remove pot from heat and stir in lemon juice. Season with salt to taste.
- Serve: Ladle soup into bowls and garnish with fresh cilantro or parsley. Serve hot.
Notes
- Using fresh turmeric root instead of powder can add a brighter flavor.
- Adjust red pepper flakes according to desired heat level.
- Kale adds more texture, spinach wilts faster and is milder in taste.
- For a vegetarian version, substitute chicken broth and chicken with vegetable broth and chickpeas or tofu.
- Leftovers keep well refrigerated up to 3 days or can be frozen for up to 1 month.
