This is my nana's secret "anti inflammatory" chicken soup! So tasty and has her magic ingredient

In the heart of colder seasons, or whenever you're feeling a bit under the weather, there's hardly anything more comforting and healing than a warm bowl of soup. This Slow Cooker Anti-Inflammatory Turmeric Chicken Soup combines the soothing quality of traditional chicken soup with the anti-inflammatory benefits of turmeric, making it a perfect dish for health-conscious food lovers. Turmeric, a spice widely recognized for its health benefits, including anti-inflammatory properties, has been used in Ayurvedic medicine for centuries. This recipe brings a contemporary twist to this ancient spice by incorporating it into a nurturing and simple-to-prepare meal.

This vibrant and healthful soup is a complete meal by itself thanks to the inclusion of vegetables and protein. However, if you're aiming to expand the meal or add a touch of variety, consider serving it with a side of crusty whole grain bread, perfect for dipping and soaking up the delicious broth. For a lighter touch, a fresh green salad dressed in a lemon vinaigrette pairs wonderfully, adding a crisp texture and bright flavors that contrast beautifully with the rich and earthy soup.

Servings: 6

1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
3 large carrots, peeled and diced
2 celery stalks, diced
1 red bell pepper, diced
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
6 cups chicken broth
2 pounds boneless, skinless chicken breasts
1 cup coconut milk
Salt to taste
Fresh parsley, chopped for garnish

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until onion is translucent, about 5 minutes.

2. Transfer the sautéed onion and garlic to the slow cooker.

3. To the slow cooker, add carrots, celery, red bell pepper, turmeric, ginger, black pepper, and chicken broth, stirring to combine.

4. Place the chicken breasts on top of the vegetables and broth. Set the slow cooker on low and cook for 6 hours.

5. After 6 hours, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker.

6. Stir in the coconut milk and continue to cook on low for another 30 minutes.

7. Season with salt to taste.

8. Serve hot, garnished with fresh parsley.

This soup is incredibly versatile and can easily be adapted to suit different dietary preferences or spice levels. For a vegetarian version, replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. If you like a bit of heat, add a pinch of cayenne pepper or a few dashes of hot sauce. To add more texture and fiber, you can incorporate a cup of quinoa or wild rice at the same time as the coconut milk.