Description
This comforting Anti Inflammatory Turmeric Chicken Soup is packed with nourishing ingredients like turmeric, ginger, and chicken to help reduce inflammation and boost your immunity. It’s the perfect cozy meal for a chilly day.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tablespoon olive oil
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons ground turmeric
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 4 cups low-sodium chicken broth
– 2 cups water
– 2 large carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 bay leaf
– 2 cups chopped kale or spinach
– 2 tablespoons chopped fresh parsley
– Salt and black pepper to taste
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion and sauté for 5 minutes, until translucent.
3. Add the minced garlic, grated ginger, turmeric, cumin, and coriander. Cook for 1 minute, stirring constantly, until fragrant.
4. Pour in the chicken broth and water. Add the sliced carrots, celery, and bay leaf. Bring the mixture to a boil.
5. Reduce the heat to low, add the chicken pieces, and let the soup simmer for 15-20 minutes, until the chicken is cooked through and the vegetables are tender.
6. Remove the bay leaf. Stir in the chopped kale or spinach and parsley. Season with salt and black pepper to taste.
7. Serve the Anti Inflammatory Turmeric Chicken Soup hot, garnished with extra parsley if desired.
Notes
This soup can be made in advance and stored in the refrigerator for up to 4 days. The flavors will continue to develop as it sits. You can also freeze the soup for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: American