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Turmeric Chicken Soup

Turmeric Chicken Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch
Cuisine anti-inflammatory
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups chicken broth preferably low-sodium
  • 2 medium carrots peeled and sliced
  • 2 stalks celery sliced
  • 1 cup coconut milk optional for creaminess
  • 1 cup fresh spinach or kale
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 5 minutes until softened and fragrant.
  • Add the chicken to the pot and cook for 5-7 minutes, until it’s browned on all sides.
  • Stir in the turmeric, cumin, and coriander, cooking for an additional 1-2 minutes to release the flavors of the spices.
  • Pour in the chicken broth and add the carrots and celery. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender and the chicken is cooked through.
  • Stir in the coconut milk (if using) and spinach or kale, cooking for another 2-3 minutes until the greens are wilted.
  • Add lemon juice, salt, and pepper to taste.
  • Serve hot, garnished with fresh cilantro.