Description
A warming, nourishing soup made with anti-inflammatory ingredients like turmeric, ginger, and garlic, combined with tender chicken and wholesome vegetables. Perfect for boosting immunity and cozy comfort.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon ground turmeric
2 medium carrots, sliced
2 celery stalks, chopped
1 pound boneless, skinless chicken breast or thighs
6 cups low-sodium chicken broth
1 teaspoon sea salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
1 cup chopped kale or spinach
Juice of 1/2 lemon
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 3–4 minutes until translucent.
- Stir in garlic, ginger, and turmeric; cook for about 1 minute until fragrant.
- Add carrots and celery, stir, and cook for 5 more minutes.
- Place the chicken into the pot and pour in the chicken broth.
- Season with sea salt, black pepper, and optional red pepper flakes.
- Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in chopped kale or spinach and cook for 3–5 minutes until wilted.
- Add lemon juice and garnish with fresh parsley before serving.
Notes
Use turkey instead of chicken for a variation, especially with leftovers.
For a vegetarian option, replace chicken with chickpeas or white beans.
Add cooked quinoa or brown rice for a heartier soup.
Blend half the soup for a creamier texture without dairy.
Spinach, chard, or bok choy can be used instead of kale.
Store in the fridge for up to 4 days or freeze for up to 3 months.
Reheat gently and add broth or water if it thickens.
Rotisserie chicken can be used to save time—add during the last 10 minutes.
Suitable for Whole30 and Paleo diets if using compliant broth.
Slow cooker option: sauté aromatics, then cook all ingredients (except greens and lemon) on low for 6–7 hours; add greens and lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
