ANTI INFLAMMATORY TURMERIC CHICKEN SOUP

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: ~50 minutes
Servings: 4-6

Ingredients

• 1 tablespoon coconut oil or olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric (or 1 tablespoon freshly grated turmeric)
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (optional, for heat)
• 4 cups chicken broth (or bone broth for extra nutrients)
• 1 cup coconut milk (optional, for creaminess)
• 2 medium carrots, sliced
• 1 celery stalk, diced
• 2 cups shredded cooked chicken (rotisserie chicken works well)
• 1 cup kale or spinach, chopped
• 1 cup cooked quinoa or brown rice (optional, for added heartiness)
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

1. Sauté Aromatics:
   • Heat the coconut oil in a large pot over medium heat.
   • Add the diced onion and sauté for 3-4 minutes until softened.
   • Stir in garlic, ginger, turmeric, cumin, paprika, and cayenne (if using). Cook for 1-2 minutes until fragrant.
2. Add Broth and Veggies:
   • Pour in the chicken broth and coconut milk (if using). Stir to combine.
   • Add the carrots and celery, and bring the soup to a gentle boil. Reduce the heat to a simmer and cook for 10 minutes.
3. Incorporate Chicken and Greens:
   • Add the shredded chicken and kale or spinach to the pot. Stir and simmer for another 5-10 minutes until the greens are wilted and the chicken is heated through.
4. Optional Additions:
   • If using quinoa or brown rice, stir it into the soup at this stage.
5. Season and Finish:
   • Stir in the lemon juice, and season the soup with salt and pepper to taste.
6. Serve and Garnish:

1. Ladle the soup into bowls. Garnish with fresh cilantro or parsley for added flavor and color.

Tips for Customization:

• Vegetarian Option: Substitute chicken with chickpeas or lentils and use vegetable broth.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
• Boost Anti-Inflammatory Properties: Add a pinch of black pepper to enhance turmeric absorption.

This nourishing soup is packed with anti-inflammatory ingredients like turmeric, ginger, and leafy greens, making it a comforting and healing meal!