Description

Say hello to your new cozy night-in favorite: Anti-Inflammatory Turmeric Chicken Soup! Packed with vibrant flavors and a punch of health-boosting goodness, this bowl of sunshine is like a hug in soup form. Perfect for those chilly evenings or anytime you need a health kick!

Ingredients

Scale

2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
2 teaspoons fresh ginger, grated
1 tablespoon turmeric powder
6 cups chicken broth
2 carrots, sliced
2 celery sticks, sliced
1 can (14 oz) coconut milk
1 ½ pounds boneless chicken breast
2 cups kale, chopped
Salt and pepper to taste
Juice of 1 lemon

Instructions

Step 1: Prepare the Base

Warm up a large pot over medium heat with olive oil. Toss in the onions and sauté until they’re soft and slightly golden.

Step 2: Add Aromatics

Stir in garlic and ginger, letting your kitchen fill with their delightful aroma. Add turmeric for that golden pizzazz!

Step 3: Build the Broth

Pour in chicken broth and bring to a soft boil. It’s about to get real cozy here!

Step 4: Incorporate Veggies and Coconut Milk

Add carrots, celery, and coconut milk. This is where the magic happens, folks.

Step 5: Cook the Chicken

Gently lay the chicken breasts in the pot. Let them simmer until fully cooked—around 20 minutes. Remove from the pot, shred, and return to the delicious golden mix.

Step 6: Final Touches

Toss in the kale, let it wilt, and season your soup with salt, pepper, and a squeeze of lemon juice for a zesty finish!

Notes

Serving Suggestions

Enjoy every spoonful of this nourishing delight!

Storage

This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.

Optional Additions

Feel free to customize the soup with your favorite vegetables or add beans for extra protein.

Prep Time: 15 minutes
Cook Time: 30 minutes