Turmeric Chicken Soup (Print Version)
# Ingredients:
→ Protein
01 -
1 lb chicken thighs or breasts, no skin or bones
→ Aromatics
02 -
1 tablespoon of grated fresh ginger
03 -
3 minced garlic cloves
04 -
1 chopped medium onion
→ Spices
05 -
Salt as you like
06 -
½ tsp ground black pepper
07 -
1 tsp cumin powder
08 -
2 tsp turmeric powder
→ Base
09 -
6 cups chicken broth with low sodium
10 -
1 tbsp olive oil
→ Vegetables
11 -
1 cup chopped spinach or kale
12 -
2 stalks of celery, diced
13 -
2 medium carrots, cut into slices
→ Garnish
14 -
Fresh cilantro for the top
15 -
A squeeze of lemon juice (optional)
# Instructions:
01 -
Mix in the spinach or kale during the last few minutes and let it wilt nicely for about 3-5 minutes.
02 -
Toss in the sliced carrots and celery pieces, cooking for 10-15 minutes until they soften but still have texture.
03 -
Take the chicken out and pull it into small pieces using two forks. Put the pieces back into the broth.
04 -
Place the chicken into the pot and pour in the broth. Let it boil, then lower the heat, cover, and simmer for 30 minutes until the chicken's fully cooked.
05 -
Sprinkle in the turmeric, cumin, and black pepper. Stir well so the flavors spread evenly across the onions.
06 -
Add minced garlic and grated ginger to the onion. Let it cook for about a minute until everything smells amazing.
07 -
Warm the olive oil in a big pot on medium. Toss in the chopped onions and sauté until they're soft, which takes about 3-4 minutes.
08 -
Check the flavor and adjust salt if needed. Serve steaming hot with fresh herbs on top and a squeeze of lemon juice, if you'd like.
# Notes:
01 -
Turmeric, greens, and ginger pack this hearty soup with anti-inflammatory goodness.