Turmeric Ginger Chicken Soup (Anti-Inflammatory, High-Protein)
This nourishing soup combines the anti-inflammatory benefits of turmeric and ginger with high-protein chicken, creating a comforting dish perfect for boosting immunity and soothing the body.
Equipment
- Large Pot
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 carrots chopped
- 2 celery ribs chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp fresh turmeric grated or 1 tsp ground turmeric
- 1 bay leaf
- 6 cups chicken broth low-sodium
- 1 pound chicken breasts boneless, skinless
- salt and pepper to taste
Optional Add-ins
- 2 cups kale or spinach chopped
- 1 cup cooked brown rice or quinoa
- 1 lemon juiced
- cilantro or parsley for garnish
Instructions
- Heat olive oil in a large pot. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add garlic, ginger, and turmeric. Cook for 2 minutes until fragrant.
- Add chicken broth and bay leaf. Bring to a boil.
- Add chicken breasts. Reduce heat and simmer for 15-20 minutes until cooked through.
- Remove chicken and shred with forks. Return to the pot.
- Add greens and cooked rice or quinoa. Simmer for 5 more minutes.
- Stir in lemon juice. Season with salt and pepper. Garnish with herbs and serve.
Notes
This soup freezes well. Skip the grains if freezing and add when reheating. Use chickpeas and veggie broth for a vegetarian version.