Description
This Anti-Inflammatory Turmeric Chicken Soup is a nutrient-packed, flavorful dish designed to help reduce inflammation, support your immune system, and provide comforting warmth with every bite. Loaded with vegetables, spices, and shredded chicken, it’s both healing and delicious.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp ground turmeric
- 1/2 tsp ground black pepper
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 small sweet potato, peeled and diced
- 6 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken (preferably rotisserie or leftover)
- 1 cup kale or spinach, chopped
- 1 tbsp lemon juice
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 3–4 minutes until softened.
- Stir in garlic and ginger; cook for another 1–2 minutes until fragrant.
- Add turmeric and black pepper; mix well to coat the aromatics with the spices.
- Add carrots, celery, and sweet potato; stir to combine.
- Pour in chicken broth and bring the mixture to a boil.
- Reduce heat and simmer for 15–20 minutes, or until vegetables are tender.
- Add shredded chicken and chopped kale or spinach; cook for another 5 minutes.
- Stir in lemon juice and season with salt to taste.
- Serve hot and enjoy the nourishing flavors.
Notes
- Use rotisserie chicken for quicker prep.
- Add more turmeric for an extra anti-inflammatory boost.
- Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- For a vegetarian version, omit chicken and use vegetable broth with chickpeas or lentils.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
