🌿 Anti-Inflammatory Turmeric Chicken Soup

🥘 Ingredients:

• 2 tbsp olive oil (or coconut oil)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 medium carrots, sliced

• 2 celery stalks, sliced

• 1 tsp ground turmeric (or 1 tbsp fresh grated turmeric)

• 1 tsp ground cumin

• ½ tsp ground black pepper

• 1 tsp sea salt (or to taste)

• 6 cups chicken broth (low sodium)

• 2 cups cooked shredded chicken (preferably organic)

• 1 cup baby spinach or kale

• ½ lemon, juiced

• 2 tbsp fresh parsley or cilantro, chopped

👩‍🍳 Instructions:

1. Heat olive oil in a large pot over medium heat.

2. Add onion, garlic, and ginger; sauté until fragrant (about 3 minutes).

3. Stir in carrots and celery, cook for 5 minutes.

4. Add turmeric, cumin, black pepper, and salt; mix well.

5. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.

6. Stir in shredded chicken and simmer for another 10 minutes.

7. Add spinach/kale just before serving and let it wilt.

8. Finish with fresh lemon juice and garnish with parsley/cilantro.

Serve hot for a soothing, healing, and flavorful meal. 🌼

❓ Q&A Section

Q: Why is turmeric used in this soup?
A: Turmeric contains curcumin, a powerful anti-inflammatory compound that supports joint, gut, and immune health.

Q: Can I make this soup vegetarian?
A: Yes, simply replace chicken with chickpeas or lentils and use vegetable broth instead of chicken broth.

Q: How can I store this soup?
A: Store in the refrigerator for up to 4 days in an airtight container, or freeze for up to 2 months.

Q: What’s the benefit of adding black pepper?
A: Black pepper enhances the absorption of curcumin from turmeric, making it more effective.

Q: Can I use fresh turmeric instead of powdered?
A: Absolutely! Fresh turmeric root gives a more vibrant flavor. Use about 1 tbsp grated fresh turmeric in place of 1 tsp powdered.

Q: What can I serve this soup with?
A: It pairs well with whole-grain bread, brown rice, or a light side salad.