Description
A nourishing, comforting bowl of healing chicken soup made with tender chicken, fresh vegetables, and anti-inflammatory ingredients like ginger, garlic, and turmeric. Perfect for cold days or when you need a boost of warmth and wellness.
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon fresh grated ginger
- 1 teaspoon turmeric powder (or 1 tablespoon fresh turmeric, grated)
- 1 pound boneless, skinless chicken thighs or breast
- 6 cups low-sodium chicken bone broth or stock
- 1 bay leaf
- 1 teaspoon sea salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup baby spinach or kale
- 2 tablespoons chopped parsley
- Juice of half a lemon
Instructions
- Heat olive oil or butter in a large pot over medium heat.Add onions, carrots, and celery; cook until
- softened.Stir in garlic, ginger, and turmeric until fragrant.
- Add chicken, broth, bay leaf, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes until chicken is tender.
- Remove chicken, shred with two forks, and return to the pot.
- Add spinach or kale; cook until just wilted.
- Stir in parsley and lemon juice.
- Taste and adjust the seasoning before serving hot.
Notes
- You can substitute chicken thighs with rotisserie chicken for a quicker version.
- For a deeper flavor, use homemade bone broth.
- Avoid adding pasta or rice before freezing to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg