Anti Inflammatory Chicken Soup: Recipe, Benefits & More
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2-inch piece ginger, peeled and grated
- 1 tablespoon ground turmeric (or 2-inch piece fresh turmeric, grated)
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 medium sweet potato, peeled and cubed
- 8 cups chicken or vegetable bone broth
- Juice of 1 whole lemon (about 2–3 tablespoons)
- Fresh parsley and cilantro for garnish
Instructions
- Trim excess fat from chicken thighs and cut into bite-sized pieces.
- Heat olive oil in a large pot over medium heat; sauté onions until softened (5-7 minutes).
- Add garlic, ginger, and turmeric; stir for another minute until fragrant.
- Introduce carrots, celery, and sweet potato; cook for about 5 minutes.
- If desired, brown the chicken pieces in the pot for additional flavor.
- Pour in broth and water; stir well while scraping up any browned bits from the pot.
- Bring to a simmer then reduce heat to low; cover and let simmer for at least 30 minutes.
- Check chicken doneness; shred if preferred before returning it to the pot.
- Stir in lemon juice and herbs; season with salt and pepper to taste.
- Serve hot with optional garnishes.
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg