Anti-Inflammatory Chicken Soup
A comforting and nourishing bowl of goodness, packed with wholesome ingredients that promote wellness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon fresh ginger, grated
- 6 cups chicken broth (or vegetable broth for a lighter option)
- 2 cups shredded cooked chicken
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they’re softened and fragrant, about 3-4 minutes.
- Add vegetables: Incorporate the sliced carrots and celery into the pot. Stir in the grated ginger and cook for an additional 5 minutes, allowing the vegetables to soften.
- Simmer the broth: Pour in the chicken broth and bring the mixture to a gentle simmer.
- Add chicken and turmeric: Once simmering, stir in the shredded cooked chicken and turmeric. Season the soup with salt and pepper according to your taste.
- Final simmer: Reduce the heat to low and let the soup simmer for 20 to 30 minutes to deepen the flavors.
- Garnish and serve: Before serving, top the soup with fresh parsley for a touch of color and freshness.
Notes
Olive oil adds richness, but you can substitute with grapeseed or avocado oil if needed. Feel free to adjust vegetables based on what you have on hand. Spinach or kale can be great additions.