Anti-Inflammatory Turmeric Chicken Soup
A warm and comforting soup packed with tender chicken, fragrant turmeric, and colorful veggies, perfect for cozy evenings.
Ingredients
Main ingredients
- 1 lb chicken breast
- 1 tbsp turmeric powder Adds color and health benefits
- 1 tbsp grated ginger
- 1 onion, chopped
- 2 carrots, chopped You can substitute with sweet potatoes if desired
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cups kale or spinach Spinach or Swiss chard can be used as alternatives
- Salt and pepper to taste
- 1 tbsp olive oil For sautéing
Instructions
Cooking Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until softened.
- Toss in the turmeric and ginger, stirring for about 1 minute until fragrant.
- Add the chicken breast and pour in the chicken broth. Bring to a boil.
- Reduce to a simmer and cook for about 20 minutes until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Add the kale or spinach and cook until wilted.
- Season with salt and pepper to taste. Serve warm!
Notes
For a creamier texture, add a splash of coconut milk or a dollop of Greek yogurt. This soup keeps well in the fridge for about 3–4 days, or can be frozen for up to 3 months. Don’t skip the turmeric for its color and health benefits.