Description

This anti-inflammatory turmeric chicken soup is a comforting and nourishing meal that’s packed with flavorful ingredients like ginger, garlic, and turmeric. The golden broth and tender chicken make it a delicious and satisfying dish to enjoy any time.

Ingredients

– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

– 1 tablespoon olive oil

– 1 onion, diced

– 3 cloves garlic, minced

– 2 tablespoons grated fresh ginger

– 2 tablespoons ground turmeric

– 1 teaspoon ground cumin

– 1/2 teaspoon ground coriander

– 6 cups low-sodium chicken broth

– 2 carrots, peeled and sliced

– 2 cups chopped kale or spinach

– 1 tablespoon freshly squeezed lemon juice

– Salt and freshly ground black pepper to taste

– Chopped fresh cilantro for garnish

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Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the onion and sauté for 5 minutes, until translucent.

3. Add the garlic, ginger, turmeric, cumin, and coriander. Cook for 2 minutes, stirring constantly, until fragrant.

4. Pour in the chicken broth and bring to a simmer.

5. Add the chicken and carrots, and simmer for 15-20 minutes, until the chicken is cooked through and the carrots are tender.

6. Stir in the kale or spinach and lemon juice. Season with salt and pepper to taste.

7. Serve the anti-inflammatory turmeric chicken soup hot, garnished with fresh cilantro.

Notes

For an extra boost of anti-inflammatory power, you can add a pinch of black pepper to the soup. The piperine in black pepper helps increase the bioavailability of curcumin, the active compound in turmeric.

Prep Time: 15
Cook Time: 30
Category: Main Dishes
Method: Stovetop
Cuisine: American