This recipe is called 'Anti-Inflammatory Chicken Soup' -- My nana swears by it!

This anti-inflammatory turmeric chicken soup is perfect for those chilly Midwestern evenings when you want something warm and comforting. Originally inspired by the age-old benefits of turmeric in traditional Indian cooking, this soup brings together hearty chicken and vibrant vegetables in a soothing broth that’s both delicious and good for you. The turmeric adds a golden hue and helps reduce inflammation, making this a wonderful option for anyone looking to boost their health.

This soup pairs beautifully with a slice of crusty whole grain bread or a side salad made with arugula, cherry tomatoes, and a light vinaigrette. If you’re serving for dinner, consider adding a side of roasted vegetables like carrots and Brussels sprouts to round out the meal and add even more nutrients.

Servings: 4-6

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
6 cups chicken broth
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 carrots, peeled and sliced
2 celery stalks, sliced
1 cup diced tomatoes
1 cup kale, chopped
1/4 cup fresh parsley, chopped
Salt to taste
Lemon wedges for serving (optional)

1. In a large pot, heat the olive oil over medium heat. Add in the chopped onion and cook until translucent, about 5 minutes.

2. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

3. Add the ground turmeric, ground cumin, and ground black pepper, stirring to coat the onions and garlic with the spices.

4. Pour in the chicken broth and bring the mixture to a gentle boil.

5. Add the chicken pieces to the broth, followed by the sliced carrots, celery, and diced tomatoes. Let it simmer for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.

6. Stir in the chopped kale and cook for an additional 5 minutes, just until the kale is wilted.

7. Season the soup with salt to taste and garnish with fresh parsley. Serve hot with lemon wedges on the side, if desired.

For a vegetarian option, you can replace the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth. If you have picky eaters, consider adding some rice or noodles to make the soup a bit heartier and more filling. For an extra boost of flavor, you could add a splash of coconut milk at the end of cooking to give the soup a creamy texture and a hint of sweetness.