Name: Anti Inflammatory Turmeric Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Americaine
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, diced (about 1 cup); 3 large carrots, sliced into rounds (about 1½ cups); 3 celery stalks, chopped (about 1 cup); 4 garlic cloves, minced; 2-inch piece fresh ginger, grated (about 2 tablespoons); 2 tablespoons fresh turmeric, grated (or 1 tablespoon ground turmeric); ½ teaspoon black pepper (increases turmeric absorption); 8 cups chicken broth (preferably low-sodium); 1½ pounds boneless, skinless chicken breasts; 2 bay leaves; 1 teaspoon sea salt (adjust to taste); ¼ teaspoon cayenne pepper (optional); 2 cups chopped kale or spinach; Juice of 1 lemon; ¼ cup fresh parsley, chopped; 1 cup cooked quinoa or brown rice (optional)

Description

Discover the healing powers of Anti Inflammatory Turmeric Chicken Soup for natural relief. Soothe inflammation with this tasty recipe.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 medium onion, diced (about 1 cup)
3 large carrots, sliced into rounds (about 1½ cups)
3 celery stalks, chopped (about 1 cup)
4 garlic cloves, minced
2-inch piece fresh ginger, grated (about 2 tablespoons)
2 tablespoons fresh turmeric, grated (or 1 tablespoon ground turmeric)
½ teaspoon black pepper (increases turmeric absorption)
8 cups chicken broth (preferably low-sodium)
1½ pounds boneless, skinless chicken breasts
2 bay leaves
1 teaspoon sea salt (adjust to taste)
¼ teaspoon cayenne pepper (optional)
2 cups chopped kale or spinach
Juice of 1 lemon
¼ cup fresh parsley, chopped
1 cup cooked quinoa or brown rice (optional)

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Instructions

Step 1: Prepare the Aromatic Base Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add carrots and celery, continuing to cook for another 3 minutes until vegetables begin to soften. Stir occasionally to prevent browning. Now add minced garlic, grated ginger, and fresh turmeric (or ground turmeric if using). Cook for 1 minute until fragrant, stirring continuously to prevent the spices from burning.
Step 2: Build the Soup Add black pepper (crucial for turmeric absorption!) and pour in the chicken broth. Gently place whole chicken breasts into the liquid, then add bay leaves, salt, and cayenne pepper if using. Bring the mixture to a gentle boil, then immediately reduce to a simmer. Cover and cook for 20-25 minutes until the chicken is completely cooked through and no longer pink in the center.
Step 3: Shred the Chicken Remove the cooked chicken breasts and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine. This method ensures perfectly tender chicken pieces throughout your Anti Inflammatory Turmeric Chicken Soup.
Step 4: Add Finishing Ingredients Add chopped kale or spinach to the soup and simmer for an additional 5 minutes until greens are wilted but still vibrant. Stir in fresh lemon juice and remove from heat. Taste and adjust seasonings as needed – the brightness of lemon balances the earthy turmeric perfectly. Remove bay leaves before serving.
Step 5: Serve and Garnish Ladle the warm Anti Inflammatory Turmeric Chicken Soup into bowls. If desired, add a scoop of cooked quinoa or brown rice to each serving for a heartier meal. Sprinkle with fresh parsley and an additional crack of black pepper. Serve immediately for maximum flavor and healing benefits.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg