Anti-Inflammatory Turmeric Chicken Soup Recipe

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Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon ground turmeric (or 2 tablespoons fresh turmeric, grated)
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth (low sodium)
  • 2 cups water
  • 1 cup coconut milk (optional for creaminess)
  • 1 cup kale or spinach, chopped
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Salt to taste
  • Fresh cilantro for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions:

  1. Cook the Chicken:
    • Heat the olive oil in a large pot over medium heat.
    • Add the chicken breasts or thighs and cook for 6-8 minutes per side, or until the chicken is cooked through.
    • Remove the chicken from the pot and set it aside to cool. Once cooled, shred the chicken into bite-sized pieces.
  2. Sauté Vegetables:
    • In the same pot, add the diced onion and sauté for about 3-4 minutes until softened.
    • Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  3. Add Turmeric & Spices:
    • Stir in the ground turmeric, black pepper, cumin, and coriander. Let the spices bloom in the hot oil and onions for about 1 minute to release their flavors.
  4. Simmer the Soup:
    • Add the sliced carrots, celery, chicken broth, and water to the pot.
    • Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the vegetables to become tender.
  5. Add Shredded Chicken and Greens:
    • Return the shredded chicken to the pot along with the chopped kale or spinach. If you’re using coconut milk, stir it in now for extra creaminess.
    • Simmer for an additional 5 minutes until the greens are wilted and everything is well combined.
  6. Season and Serve:
    • Taste the soup and adjust the seasoning with salt and pepper as needed.
    • Serve the soup hot, garnished with fresh cilantro and a squeeze of lemon juice for a bright, zesty finish.

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