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Nourishing Anti-Inflammatory Turmeric Chicken Soup

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This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish that warms your soul while providing health-boosting benefits. Infused with the vibrant flavors of turmeric and a medley of wholesome ingredients, it’s the perfect remedy for chilly evenings or when you’re feeling under the weather.

Ingredients

  • Boneless, skinless chicken breasts or thighs
  • Fresh turmeric root or high-quality ground turmeric powder
  • Fresh ginger root
  • Garlic
  • Yellow or white onions
  • Low-sodium chicken broth or organic bone broth
  • Extra virgin olive oil or avocado oil
  • Carrots
  • Celery
  • Baby spinach or chopped kale
  • Bay leaf
  • Dried thyme
  • Fresh lemon juice
  • Salt
  • Black pepper

Instructions

  1. Prep Your Ingredients: Dice your onion, mince your garlic, and peel and finely grate or mince your fresh ginger and turmeric. Cut your chicken into bite-sized pieces or leave them whole if you plan to shred them later. Chop your carrots and celery into small pieces.
  2. Sauté the Aromatics: In a large soup pot or Dutch oven, heat about two tablespoons of extra virgin olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until it softens and becomes translucent.
  3. Add Ginger, Turmeric, and Garlic: Add your grated fresh ginger, fresh turmeric (or ground turmeric if using), and minced garlic to the pot. Stir well and cook for another 1-2 minutes until fragrant, adding a generous grind of black pepper.
  4. Brown the Chicken (Optional but Recommended): Push the aromatics to one side of the pot and add the chicken. Sear it for a few minutes until lightly browned on all sides.
  5. Add Liquids and Harder Vegetables: Pour in your chicken broth into the pot. Add the chopped carrots, celery, and a bay leaf. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes.
  6. Shred the Chicken (If Applicable): If you cooked whole chicken pieces, carefully remove them from the pot and shred the chicken before returning it to the soup.
  7. Stir in Leafy Greens: Add your baby spinach or chopped kale to the pot and cook for just 2-3 minutes until the greens have wilted.
  8. Season and Finish: Taste the soup and adjust the seasoning with salt and any additional black pepper. Finish with a squeeze of fresh lemon juice before serving.
  9. Serve: Ladle the warm soup into bowls and enjoy immediately!

Nutrition

Keywords: Feel free to customize your soup with other vegetables or add extra fresh ginger and turmeric for more flavor. A splash of apple cider vinegar at the end can enhance the soup's health benefits.

Find it online: https://softtasty.com/nourishing-anti-inflammatory-turmeric-chicken-soup/