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 fresh herbs make this soup a perfect choice for a cozy meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken breast
- 1 cup kale or spinach, chopped
- 1/2 cup cooked brown rice or quinoa (optional)
- juice of 1/2 lemon
- salt to taste
- fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened.
- Stir in the garlic and ginger, cook until fragrant.
- Add turmeric, black pepper, and cumin, coat the onions.
- Add carrots and celery, cook for 3–4 minutes.
- Pour in chicken broth, bring to a boil, then simmer for 15 minutes.
- Stir in chicken and greens, cook for 5 minutes.
- Add rice or quinoa, lemon juice, salt, and garnish with herbs before serving.
Notes
- Use bone broth for added benefits.
- For a vegetarian version, use chickpeas and vegetable broth.
- Leftovers keep well for up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 4g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
