Anti-Inflammatory Turmeric Chicken Soup

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Description:
Anti-Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish that’s packed with immune-boosting ingredients and anti-inflammatory properties. This hearty soup features tender chicken, vibrant vegetables, and aromatic spices like turmeric and ginger, known for their health benefits. Perfect for cold winter days or whenever you need a nutritious meal to warm you up, this soup is both delicious and good for you.

Ingredients:

  • 1 lb boneless, skinless chicken breasts, diced
  • 6 cups low-sodium chicken broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1 cup uncooked quinoa or brown rice
  • 2 cups fresh spinach leaves
  • Fresh cilantro or parsley, for garnish (optional)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Cook the Chicken:
  • In a large soup pot or Dutch oven, heat a little oil over medium heat.
  • Add the diced chicken to the pot and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the pot and set aside.
  1. Prepare the Soup Base:
  • In the same pot, add a little more oil if needed.
  • Add the diced carrots, celery, and onion to the pot and cook until softened, about 5 minutes.
  • Add the minced garlic and grated ginger to the pot and cook for an additional 1-2 minutes, until fragrant.
  1. Add Spices and Broth:
  • Stir in the ground turmeric, ground cumin, ground coriander, and ground cinnamon, and cook for 1 minute to toast the spices.
  • Pour in the low-sodium chicken broth and bring the soup to a simmer.
  1. Add Chicken and Grains:
  • Return the cooked chicken to the pot and add the uncooked quinoa or brown rice.
  • Simmer the soup for 15-20 minutes, or until the grains are cooked through and the chicken is tender.
  1. Finish the Soup:
  • Stir in the fresh spinach leaves and cook for an additional 2-3 minutes, until wilted.
  • Taste the soup and adjust seasoning with salt and pepper as needed.
  1. Serve:
  • Ladle the anti-inflammatory turmeric chicken soup into bowls.
  • Garnish with fresh cilantro or parsley, if desired, and serve with lemon wedges on the side for squeezing over the soup before eating.

Nutritional Information Estimate (per serving, based on 6 servings):

  • Calories: 250
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 45mg
  • Sodium: 350mg
  • Carbohydrates: 28g
  • Fiber: 4g
  • Sugar: 3g
  • Protein: 25g

Recommendations:

  • Feel free to add other vegetables such as bell peppers, zucchini, or sweet potatoes to the soup for extra flavor and nutrition.
  • If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stove or in the microwave before serving.
  • Adjust the amount of turmeric to suit your taste preferences. You can also add a pinch of black pepper to enhance the absorption of turmeric’s beneficial properties.
  • Serve this soup as a nourishing meal on its own or with a slice of crusty bread or a side salad for a complete and satisfying meal.

This Anti-Inflammatory Turmeric Chicken Soup is not only delicious but also packed with wholesome ingredients to support your health and well-being. Enjoy a bowl of this comforting soup whenever you need a nutritious and soothing meal!

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