Anti-Inflammatory Chicken Soup
A nourishing and comforting chicken soup packed with anti-inflammatory ingredients like turmeric and ginger, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Ingredients
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 cups spinach or kale
- 1 tsp turmeric
- 1 tsp ginger, grated
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat the oil: In a large pot, heat the olive oil over medium heat until shimmering.
- Sauté aromatics: Add the chopped onions and minced garlic. Sauté until they become translucent and fragrant, about 2-3 minutes.
- Cook chicken: Stir in the diced chicken and cook until it is no longer pink on the outside, approximately 5-7 minutes.
- Add vegetables: Incorporate the sliced carrots and chopped celery. Cook for an additional 5 minutes, stirring occasionally.
- Simmer the broth: Pour in the chicken broth. Add the turmeric and grated ginger, stirring to combine. Bring the mixture to a simmer.
- Season the soup: Season with salt and pepper to taste. Adjust according to your preference.
- Cook until tender: Let the soup simmer on low heat for 20-30 minutes until the vegetables are tender.
- Add greens: Just before serving, stir in the spinach or kale, allowing it to wilt into the soup.
- Serve and enjoy: Ladle the warm soup into bowls and savor the comforting flavors.
Notes
Chicken breast can be substituted with turkey or tofu. Use homemade or store-bought broth; vegetable broth is a good vegetarian option.