Description
A warm and nourishing turmeric chicken soup made with tender chicken, vegetables, and aromatic spices, offering a light yet satisfying anti-inflammatory meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 6 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breast
- 1 cup zucchini, diced
- 1 cup baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook for 5 minutes until softened.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in turmeric, cumin, black pepper, and salt.
- Pour in chicken broth and add chicken breast.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Remove chicken, shred it, and return to the pot.
- Add zucchini and simmer for 5–7 minutes.
- Stir in spinach and cook until wilted.
- Add lemon juice and parsley, adjust seasoning, and serve warm.
Notes
- Add rice, quinoa, or chickpeas for a heartier meal.
- Use coconut milk for a creamier version.
- Chicken thighs can be used for richer flavor.
- Soup tastes better the next day.
- Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
