Description
This is a nourishing soup made with turmeric and chicken, known for its anti-inflammatory properties.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1 pound chicken breast, diced
- 4 cups chicken broth
- 2 cups carrots, sliced
- 2 cups celery, chopped
- 1 cup spinach, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Sauté until softened.
- Stir in turmeric powder and cook for 1 minute.
- Add chicken and cook until no longer pink.
- Pour in chicken broth and bring to a boil.
- Add carrots and celery. Reduce heat and simmer for 15 minutes.
- Add spinach and cook for an additional 5 minutes.
- Season with salt and pepper before serving.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for later use.
- Feel free to add other vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Anti-Inflammatory Turmeric Chicken Soup