Anti-Inflammatory Turmeric Chicken Soup
This warm, bright soup uses turmeric and ginger to soothe inflammation while keeping flavors fresh. Quick to make with common ingredients.
Ingredients
Main Ingredients
- 1 pound chicken breast Slice thin for faster cooking.
- 1 tablespoon turmeric powder Use fresh turmeric if available.
- 1 tablespoon ginger, grated Grate fresh for the best flavor.
- 4 cups chicken broth Consider using low-sodium broth.
- 2 cups mixed vegetables (carrots, celery, spinach) Add spinach last to keep it bright.
- 1 medium onion, diced
- 2 cloves garlic, minced
- to taste Salt and pepper Adjust according to preference.
- 1 tablespoon Juice of 1 lemon Add more for extra brightness.
Instructions
Preparation
- In a large pot, heat a little oil over medium heat.
- Add the onion and garlic and sauté until translucent.
- Add the chicken breast and cook until browned.
- Stir in the turmeric and ginger.
Cooking
- Pour in the chicken broth and bring to a simmer.
- Add the mixed vegetables and cook until tender.
- Season with salt, pepper, and lemon juice.
- Serve warm.
Notes
Cool the soup to room temperature, then store in an airtight container for up to 3-4 days. Reheat on stove over low heat. Grate fresh ginger for best flavor. If you want a fuller meal, stir in cooked brown rice or quinoa.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 4g