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Anti-Inflammatory Turmeric Chicken Soup

A warm and comforting soup packed with anti-inflammatory benefits from turmeric and ginger, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast Cut into pieces
  • 1 tbsp turmeric powder
  • 1 tbsp grated ginger
  • 1 unit onion, chopped
  • 2 unit carrots, chopped
  • 2 stalks celery, chopped
  • 4 cups chicken broth
  • 2 cups kale or spinach Wilting in the soup
  • to taste Salt and pepper
  • 1 tbsp olive oil For sautéing

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery. Sauté until softened.
  3. Toss in the turmeric and ginger, stirring for about 1 minute until fragrant.
  4. Add the chicken breast and pour in the chicken broth.
  5. Bring to a boil, then reduce to a simmer and cook for about 20 minutes until the chicken is cooked through.
  6. Remove the chicken, shred it, and return it to the pot.
  7. Add the kale or spinach and cook until wilted.
  8. Season with salt and pepper to taste.
  9. Serve warm!

Notes

Meal prep by chopping veggies in advance. For a creamy soup, blend a portion and return to pot. Adding a splash of lemon juice brightens the flavor, and herbs like thyme or rosemary can enhance the taste. Leftovers keep well for 3-4 days in the fridge or can be frozen for up to a month.