Description
A nourishing chicken soup designed to help reduce inflammation.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon turmeric
- 1 teaspoon ginger, grated
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 1 cup chopped kale
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth. Add chicken breasts, turmeric, ginger, black pepper, and cayenne pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot.
- Stir in kale and cook until wilted, about 5 minutes.
- Season with salt to taste.
Notes
- For a spicier soup, add more cayenne pepper.
- You can add other vegetables like zucchini or bell peppers.
- Serve hot.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: anti-inflammatory, chicken soup, turmeric, ginger, healthy soup, immune support