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 breast)
- 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
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 medium sweet potato, cubed
- 8 cups chicken or vegetable broth
- Juice of 1 lemon
- Fresh parsley and cilantro for garnish
- Preparation Instructions:
Instructions
- Trim and cut chicken into bite-sized pieces.
- Heat olive oil in a large pot over medium heat. Sauté the onion until translucent.
- Add garlic, ginger, and turmeric; cook until fragrant.
- Stir in chopped carrots, celery, and sweet potato; cook for about 5 minutes.
- Optional: Push veggies aside and brown the chicken for extra flavor.
- Pour in the broth and water; bring to a simmer and cover.
- Let simmer gently for at least 30 minutes until chicken is cooked through.
- Shred chicken if desired and stir back into the soup.
- Add lemon juice, herbs, salt, pepper, and optional red pepper flakes.
- For added heartiness, stir in cooked quinoa or rice before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg