Description
A soothing and healing chicken soup infused with anti-inflammatory ingredients like turmeric, ginger, and leafy greens. This nourishing recipe is easy to prepare and perfect for comforting meals.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp turmeric powder
- 1 tsp ground ginger
- 1 tbsp fresh thyme leaves
- 6 cups chicken broth
- 2 cups spinach leaves
- 1 lemon, sliced
- Salt and pepper to taste
Instructions
1. In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté until vegetables are tender.
2. Add chicken breasts to the pot and cook until lightly browned on all sides.
3. Stir in turmeric, ginger, and thyme leaves, allowing spices to coat the vegetables and chicken.
4. Pour in chicken broth and bring to a gentle simmer. Cook for about 20-25 minutes until chicken is cooked through.
5. Remove chicken from the pot, shred into bite-sized pieces, and return to the pot. Add spinach leaves and simmer for an additional 5-10 minutes until spinach wilts.
6. Season with salt and pepper. Squeeze fresh lemon juice into the pot for brightness.
7. Serve hot, garnished with additional thyme leaves and a lemon slice.
Notes
For a vegetarian version, substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
Add a pinch of cayenne pepper for an extra warming kick.
This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5
- Sodium: 850
- Fat: 5.5
- Saturated Fat: 1.2
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4.5
- Protein: 35
- Cholesterol: 65