Anti Inflammatory Chicken Soup
Creamy, comforting, and packed with warming spices, this Anti Inflammatory Chicken Soup is a dish that feels like a hug in a bowl.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tablespoons Olive oil Room temperature
- 1 medium Onion Finely chopped
- 3 cloves Garlic Minced
- 2 large Carrots Sliced (about 1/4 inch thick)
- 2 stalks Celery Sliced (about 1/4 inch thick)
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground black pepper
- 4 cups Chicken broth Low-sodium preferred
- 2 cups Cooked shredded chicken Skin removed if preferred
- Fresh parsley for garnish Chopped
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering but not smoking.
- Add 1 finely chopped onion and sauté, stirring occasionally, until translucent and soft, about 5 minutes.
- Stir in 3 minced garlic cloves, 2 sliced carrots, and 2 sliced celery stalks. Cook for another 5 minutes until the vegetables begin to soften and the garlic is fragrant.
- Sprinkle in 1 teaspoon turmeric powder, 1 teaspoon ground ginger, and 1/2 teaspoon ground black pepper. Sauté the spices with the vegetables for about 2 minutes to bloom their flavors.
- Pour in 4 cups chicken broth and bring the mixture to a gentle boil, then reduce heat to a simmer.
- Add 2 cups cooked shredded chicken to the pot and reduce heat to low. Simmer the soup gently for 10 to 15 minutes.
- Taste and season with salt to taste. Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
This soup is simple, nourishing, and versatile — perfect for busy weeknights or when you want a cozy bowl that feels like self-care.