Anti-Inflammatory Turmeric Chicken Soup 🍲
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tsp ground turmeric
- 1 tsp black pepper
- 500 g chicken breast or thighs
- 6 cups chicken broth
- 1 cup coconut milk (optional for creaminess)
- 1 cup spinach or kale
- Salt to taste
- Juice of 1/2 lemon
Optional additions
- Brown rice
- Quinoa
- Sweet potatoes
- Chili flakes
Instructions
1. Sauté the vegetables
Heat olive oil in a large pot.
Cook onion, carrots, and celery for about 5 minutes until softened.
Add:
- Garlic
- Ginger
- Turmeric
- Black pepper
Cook briefly until fragrant.
2. Add chicken and broth
Place chicken into the pot and pour in broth.
Bring to a boil, then reduce heat and simmer for about 20–25 minutes until chicken is fully cooked.
3. Shred the chicken
Remove chicken and shred with forks.
Return shredded chicken to the soup.
4. Finish the soup
Add coconut milk if using.
Stir in spinach or kale and simmer 2–3 more minutes.
Add lemon juice before serving.
Serving Suggestions
Serve with:
- Whole grain bread
- Crackers
- Fresh herbs
- Extra lemon wedges