Anti Inflammatory Turmeric Chicken Soup
A warm and comforting soup packed with anti-inflammatory benefits, ideal for chilly days or when you're feeling under the weather.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 teaspoons ground turmeric
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, chopped
- 2 pieces carrots, sliced
- 2 stalks celery, diced
- 6 cups low-sodium chicken or vegetable broth
- 1 can (13 oz) full-fat coconut milk
- Salt and pepper to taste
Instructions
Preparation
- In a large pot over medium heat, sauté the onion, garlic, and ginger in olive oil until fragrant.
- Add the carrots and celery. Stir in the turmeric and other spices. Cook until the vegetables soften.
- Pour in the broth and add the chicken breasts. Bring the mixture to a boil, then reduce to a simmer for 15-20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the coconut milk and adjust the seasoning as needed.
Notes
Serve warm in bowls, topped with fresh herbs like cilantro or parsley. Pairs well with crusty bread or a light salad. To store, let cool completely before transferring to an airtight container; refrigerate for up to 4 days or freeze for up to 3 months. Use fresh turmeric for stronger flavor and nutrients, and adjust spiciness with cayenne pepper.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 20gSaturated Fat: 12gSodium: 800mgFiber: 4gSugar: 3g
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