Anti-Inflammatory Turmeric Chicken Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4-6
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large carrot, sliced
- 2 celery stalks, sliced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup chopped kale or spinach
- 1/2 cup cooked quinoa or rice (optional)
- 1 lemon, juiced
- Salt to taste
- Fresh parsley for garnish
Instructions:
- Sauté Vegetables:
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- Add the sliced carrot and celery, cooking for another 5 minutes until they begin to soften.
- Add Spices:
- Stir in 1 teaspoon of ground turmeric, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of ground black pepper.
- Cook for about 1 minute until the spices become fragrant.
- Add Broth and Chicken:
- Pour in 6 cups of chicken broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 10 minutes.
- Combine Ingredients:
- Add the shredded cooked chicken and chopped kale or spinach to the pot.
- If using, add 1/2 cup of cooked quinoa or rice.
- Simmer for another 5-10 minutes until the greens are wilted and the soup is heated through.
- Finish and Serve:
- Stir in the juice of 1 lemon and add salt to taste.
- Garnish with fresh parsley before serving.
- Enjoy:
- Serve the soup hot, and enjoy its nourishing, anti-inflammatory benefits!
This turmeric chicken soup is perfect for a cozy, healing meal. Enjoy the warmth and health benefits!
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