Anti-Inflammatory Turmeric Chicken Soup

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🥣 Anti-Inflammatory Turmeric Chicken Soup

Description

This Anti-Inflammatory Turmeric Chicken Soup is a golden, healing bowl of comfort made with chicken, turmeric, ginger, garlic, and fresh vegetables. Packed with nutrients and warming spices, it’s designed to boost immunity, reduce inflammation, and soothe your body while being incredibly flavorful. Perfect for cozy evenings, recovery days, or when you need a nourishing, light yet filling meal.

Ingredients

  • 2 tbsp olive oil or coconut oil

  • 1 medium onion, chopped

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

  • 2 medium carrots, sliced

  • 2 celery stalks, chopped

  • 1 tsp ground turmeric (or 1 tbsp fresh turmeric, grated)

  • ½ tsp ground cumin

  • ½ tsp black pepper (enhances turmeric absorption)

  • 6 cups low-sodium chicken broth

  • 2 cups shredded cooked chicken (rotisserie or poached)

  • 1 cup baby spinach or kale

  • Juice of ½ lemon

  • Salt to taste

  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Heat oil in a large pot over medium heat.

  2. Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.

  3. Stir in carrots, celery, turmeric, cumin, and black pepper. Cook for 2–3 minutes to release flavors.

  4. Pour in chicken broth and bring to a boil. Reduce to a simmer and cook for 15–20 minutes until vegetables are tender.

  5. Add shredded chicken and simmer for another 5 minutes.

  6. Stir in spinach/kale and cook until wilted.

  7. Finish with lemon juice and adjust salt to taste.

  8. Serve hot, garnished with parsley or cilantro.

Notes

  • Fresh turmeric root gives deeper flavor and more anti-inflammatory properties.

  • Can be made vegetarian by replacing chicken with chickpeas or lentils and using vegetable broth.

  • Freezer-friendly: Store in airtight containers for up to 3 months.

Tips

  • Add a pinch of cayenne or chili flakes for an immune-boosting kick.

  • Use bone broth instead of chicken broth for extra nutrients.

  • To thicken, add ½ cup of cooked rice, quinoa, or lentils.

  • Pair with whole-grain bread or a side salad for a complete meal.

Servings

🍲 Serves: 4
⏱️ Ready in: 35 minutes

Nutritional Info (per serving, approx.)

  • Calories: 240

  • Protein: 20g

  • Carbohydrates: 14g

  • Fat: 10g

  • Fiber: 3g

  • Sodium: 520mg

  • Vitamin A: 70% DV

  • Vitamin C: 35% DV

Benefits

  • Turmeric & Black Pepper → Powerful anti-inflammatory duo.

  • Ginger & Garlic → Boost immunity and digestion.

  • Chicken & Broth → High-quality protein and gut-healing properties.

  • Leafy Greens → Rich in vitamins, minerals, and antioxidants.

Q&A

Q: Can I make this in a slow cooker?
A: Yes! Add all ingredients except spinach and lemon juice, cook on low for 6–7 hours. Stir in greens and lemon before serving.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove.

Q: Can I make it vegan?
A: Absolutely! Replace chicken with chickpeas or lentils and use vegetable broth.

Q: Can I use fresh chicken instead of pre-cooked?
A: Yes, simmer raw chicken breasts or thighs in the broth for 20 minutes, then shred and return to the pot.

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