So, I've been on a journey to find simple, yet powerful ways to incorporate anti-inflammatory foods into my diet, especially with my busy schedule. This recipe for anti-inflammatory chicken soup is one of my go-tos! Not only is it bursting with flavor, but it's also loaded with ingredients known for their healing properties, like turmeric, ginger, and leafy greens. It's perfect whether you're looking to soothe a cold, recover after a workout, or just enjoy a nutritious meal that supports your wellness journey.
I love enjoying this soup with a slice of crusty whole-grain bread or a simple side salad made with mixed greens, avocado, and a light lemon vinaigrette. It’s also fantastic with a squeeze of fresh lemon juice on top and some freshly chopped cilantro for an extra kick of freshness.
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Anti-Inflammatory Chicken Soup
Servings: 4 servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
4 cups chicken broth
2 cups cooked chicken breast, shredded
1 cup carrots, sliced
1 cup celery, sliced
1 cup sweet potatoes, diced
2 cups baby spinach leaves
Salt and pepper to taste
Juice of 1 lemon
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
4 cups chicken broth
2 cups cooked chicken breast, shredded
1 cup carrots, sliced
1 cup celery, sliced
1 cup sweet potatoes, diced
2 cups baby spinach leaves
Salt and pepper to taste
Juice of 1 lemon
Directions
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the ground turmeric and ground cumin, letting them cook for about 30 seconds to release their flavors.
4. Pour in the chicken broth and bring it to a gentle simmer.
5. Add the shredded chicken breast, sliced carrots, celery, and diced sweet potatoes. Let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
6. Stir in the baby spinach leaves and lemon juice, letting the spinach wilt into the soup.
7. Season with salt and pepper to taste before serving.
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Variations & Tips
Feel free to swap out the baby spinach for kale or Swiss chard if you prefer a different green. For a vegetarian version, you can replace the chicken with chickpeas or lentils and use vegetable broth instead of chicken broth. If you love a bit of heat, adding a pinch of cayenne pepper or some chopped fresh chili can give the soup a nice kick. This soup freezes wonderfully, so make a big batch and save some for those extra busy weeks!