Anti Inflammatory Turmeric Chicken Soup
A warm, comforting soup packed with anti-inflammatory properties, featuring tender chicken, spices, and leafy greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 4 cups chicken broth
- 2 cups spinach or kale
- 1 carrot, sliced
- Salt and pepper to taste
- Lemon juice for serving
- Fresh cilantro for garnish
Instructions
- Sauté the onion in olive oil over medium heat until translucent, about 5 minutes.
- Add minced garlic and grated ginger, cooking until fragrant, about 1-2 minutes.
- Cook the diced chicken breast until no longer pink, about 5-7 minutes.
- Season with turmeric powder, ensuring chicken is well coated.
- Bring to a boil by pouring in chicken broth and adding sliced carrots.
- Simmer for about 20 minutes to meld flavors.
- Add spinach or kale and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with lemon juice and fresh cilantro.
Notes
Consider pairing with crusty bread or a side salad. Leftovers can be stored for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg