Description
This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing meal that’s packed with anti-inflammatory benefits. The vibrant broth, tender chicken, and aromatic spices come together to create a soothing and satisfying dish.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tablespoon olive oil
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 2 tablespoons fresh grated ginger
– 2 teaspoons ground turmeric
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 6 cups low-sodium chicken broth
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 2 cups baby spinach
– 2 tablespoons chopped fresh cilantro, plus more for garnish
– Juice of 1 lemon
– Salt and freshly ground black pepper, to taste
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chicken and cook for 2-3 minutes, until lightly browned.
3. Add the onion, garlic, ginger, turmeric, cumin, and coriander. Cook for 2-3 minutes, stirring frequently, until fragrant.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let the soup simmer for 10 minutes.
5. Add the carrots and celery, and continue to simmer for an additional 5-7 minutes, until the vegetables are tender.
6. Stir in the spinach, chopped cilantro, and lemon juice. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with additional fresh cilantro, if desired. Serve hot.
Notes
This soup can be made ahead and stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Salads & Soups
- Method: Stovetop
- Cuisine: American