Description

This healing, nourishing soup is packed with anti-inflammatory ingredients like turmeric, ginger, and garlic. It’s comforting, immune-boosting, and perfect for when you need a warm, soothing meal.

Ingredients

Units Scale

1 tbsp olive oil (or coconut oil)
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric (or 1 tbsp fresh turmeric, grated)
1/2 tsp black pepper (enhances turmeric absorption)
1/2 tsp cumin (optional, for extra warmth)
1/2 tsp cayenne pepper (optional, for heat)
2 medium carrots, sliced
2 stalks celery, sliced
4 cups chicken broth (or bone broth for extra benefits)
1 can (14 oz) coconut milk (for creaminess, optional)
2 cups shredded cooked chicken (rotisserie or leftover chicken works great)
1 cup baby spinach or kale, chopped
1 tbsp lemon juice (boosts vitamin C)
1/2 tsp sea salt (or to taste)
Fresh parsley or cilantro for garnish

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Instructions

Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
- Stir in turmeric, black pepper, cumin, and cayenne pepper. Cook for 1 minute to enhance flavors.
Build the Soup Base:
- Add carrots, celery, and chicken broth. Bring to a gentle boil.
- Reduce heat and let simmer for 15 minutes until vegetables are tender.
Add Chicken & Greens:
- Stir in shredded chicken, coconut milk (if using), and baby spinach/kale.
- Simmer for 5 more minutes until greens are wilted and chicken is heated through.
Finish & Serve:
- Stir in lemon juice and adjust seasoning with salt if needed.
- Serve hot, garnished with fresh parsley or cilantro.

Notes

Vegan Option: Swap chicken for chickpeas and use vegetable broth.
Extra Gut Health Boost: Add 1 tbsp apple cider vinegar at the end.
Storage: Keeps in the fridge for 4 days or freeze for 3 months.
Make it Thicker: Blend a portion of the soup for a creamy texture.

Nutrition

Calories: 250
Sugar: 4g
Sodium: 650mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Carbohydrates: 18g
Fiber: 4g
Protein: 22g
Cholesterol: 40mg