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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
Servings: 4
Course: lunch
Cuisine: Anti-Inflammatory
Ingredients Method

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

Method
 

  1. 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.
  2. Add the chicken to the pot and cook for 5-7 minutes, until it’s browned on all sides.
  3. Stir in the turmeric, cumin, and coriander, cooking for an additional 1-2 minutes to release the flavors of the spices.
  4. 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.
  5. Stir in the coconut milk (if using) and spinach or kale, cooking for another 2-3 minutes until the greens are wilted.
  6. Add lemon juice, salt, and pepper to taste.
  7. Serve hot, garnished with fresh cilantro.