Anti-Inflammatory Turmeric Chicken Soup

Here’s a healthy and soothing recipe for Anti-Inflammatory Turmeric Chicken Soup, packed with ingredients that help fight inflammation!

Anti-Inflammatory Turmeric Chicken Soup Recipe

Ingredients:

• 2 tbsp olive oil (or coconut oil)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon (optional)
• 1/2 tsp black pepper (helps with turmeric absorption)
• 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
• 2 cups water
• 2 large chicken breasts (or thighs), boneless and skinless
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 zucchini, chopped
• 1 cup spinach (or kale), chopped
• Salt and pepper to taste
• Juice of 1 lemon (for added flavor and vitamin C)
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Soup Base:
   • Heat olive oil in a large pot or Dutch oven over medium heat. Once hot, add the chopped onion and cook for about 4-5 minutes, until softened and translucent.
   • Add the minced garlic, grated ginger, and ground turmeric to the pot. Stir and cook for about 1-2 minutes, until fragrant.
   • Stir in the cumin, cinnamon (if using), and black pepper. Continue cooking for 1 more minute.
2. Add the Liquid:
   • Pour in the chicken broth and water, stirring to combine with the spices.
   • Bring the mixture to a simmer.
3. Cook the Chicken:
   • Add the chicken breasts (or thighs) to the simmering broth. Let them cook for 15-20 minutes or until the chicken is fully cooked through.
   • Once the chicken is cooked, remove it from the pot and set it aside to cool slightly.
4. Add Vegetables:
   • While the chicken is cooling, add the sliced carrots, celery, and zucchini to the pot. Let them cook for about 10 minutes until they are tender.
   • Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.
5. Finish the Soup:
   • Return the shredded chicken to the pot along with the chopped spinach or kale. Stir to combine.
   • Let the soup simmer for an additional 5 minutes, until the greens are wilted and the soup is heated through.
   • Season with salt and pepper to taste.
6. Add Lemon and Serve:
   • Stir in the fresh lemon juice for brightness and a little extra anti-inflammatory boost.
   • Serve the soup hot, garnished with fresh parsley if desired.

This Anti-Inflammatory Turmeric Chicken Soup is full of flavor and nourishing ingredients that promote healing and help reduce inflammation. Perfect for cozying up with on a cold day!