Anti-Inflammatory Turmeric Chicken Soup
This anti-inflammatory turmeric chicken soup is a comforting bowl packed with turmeric, chicken, and immune-boosting ingredients. High-protein, gluten-free and low in calories.
Servings: 6 bowls
Ingredients
- 1 tbsp olive oil
- 3 tbsp ginger minced
- 4 garlic cloves minced
- 6 carrots sliced
- 3 celery stalks sliced
- 1 yellow onion diced
- 2 tsp ground turmeric
- 8 cups chicken stock
- 4 cups cauliflower rice
- 1 lb chicken breasts cut into cubes *
- 2 tbsp corn starch
- 1/4 cup water
- 2 cups baby spinach chopped
- 1 fresh lime juiced
- Sea salt and black pepper to taste
Garnish
- Fresh parsley chopped
Instructions
- Heat a pot or Dutch oven over medium-high heat. Add in the olive oil, ginger and garlic. Saute for around 1 minute.
- Add in the carrots, celery and onion. Cook for 4-5 minutes until the vegetables soften.
- Add in the ground turmeric. Stir to combine and pour in the chicken stock.
- Bring it to boil and add in cauliflower rice and chicken. Let it simmer for 15 minutes until all the vegetables are tender.
- Now, combine corn starch with water in a small bowl and pour it into the pot. Give it a good stir and let it simmer for a minute before removing from the heat. This will help to thicken the texture of the soup.
- Remove the pot from the heat, add in spinach, squeeze in the lime juice, add in the salt and black pepper. Give it a good stir.
- Pour the soup into the bowls and top up with chopped parsley before serving.
Notes
*You can also use any leftover cooked chicken here. This soup is perfect for it.
Nutrition
Serving: 1 bowl (21 oz) | Calories: 305kcal | Carbohydrates: 29g | Protein: 28g | Fat: 8.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4.1g | Cholesterol: 65mg | Sodium: 630mg | Potassium: 1186.8mg | Fiber: 4.5g | Sugar: 11g | Calcium: 80mg | Iron: 2.5mg