Description
Discover the healing and nourishing benefits of Anti Inflammatory Turmeric Chicken Soup, a flavorful paleo-friendly recipe packed with anti-inflammatory ingredients like turmeric, ginger, and coconut milk. Perfect for boosting immunity and supporting joint health, this easy-to-make chicken soup combines tender chicken, vibrant vegetables, and aromatic spices for a wholesome meal.
Ingredients
Scale
- 1.5 lbs (680g) chicken breast or thighs, boneless and skinless
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 4 cups chicken broth (preferably homemade or low-sodium)
- 1 can (15 oz) coconut milk
- 2 cups chopped spinach or kale
- 1 tablespoon olive oil or coconut oil
- Salt to taste
- Fresh parsley or cilantro for garnish
Instructions
- Begin by seasoning the chicken with a pinch of salt and pepper. In a large pot, heat 1 tablespoon of olive or coconut oil over medium heat. Add the chicken and cook until browned on both sides, about 5-7 minutes. Remove the chicken and set aside.
- Once cooled, shred or dice the cooked chicken into bite-sized pieces, reserving the juices for added flavor.
- In the same pot, add a little more oil if needed, and sauté the diced onion, minced garlic, sliced carrots, and celery until tender, about 5 minutes.
- Stir in ground turmeric, ginger, cumin, and black pepper to release their aroma, about 1 minute. Pour in chicken broth and bring to a boil.
- Add the cooked chicken back into the pot along with coconut milk. Reduce heat to low, cover, and simmer for 15-20 minutes.
- In the last 5 minutes, stir in chopped spinach or kale until wilted. Adjust salt or pepper as needed. Garnish with parsley or cilantro before serving.
Notes
- You can add extra vegetables like zucchini or bell peppers for more nutrition.
- Use homemade chicken broth for enhanced flavor and lower sodium.
- Add cayenne pepper or chili flakes for spice.
- For a vegan version, substitute chicken with tofu or tempeh, and coconut milk with almond milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy/Western
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 250 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg