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Anti-Inflammatory Creamy Chicken Soup

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A warm and soothing creamy chicken soup featuring turmeric, ginger, garlic, and leafy greens, perfect for comfort during cooler weather or when feeling under the weather.

Ingredients

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  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound chicken thighs or breasts, cut into bite-size pieces
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 bay leaf
  • 4 cups low-sodium chicken broth or bone broth
  • 1 cup light coconut milk
  • 2 cups chopped kale or baby spinach
  • 1 tablespoon fresh lemon juice (plus more to taste)
  • 3/4 to 1 teaspoon fine sea salt, to taste
  • Optional boosts: 1/4 teaspoon smoked paprika; 1/8 teaspoon chili flakes; 1/2 cup cooked brown rice or quinoa; 1 tablespoon chopped parsley

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic and ginger; cook for 30 seconds until fragrant.
  2. Add turmeric, black pepper, thyme, carrots, and celery. Stir for 1 minute to coat.
  3. Add chicken and sprinkle with a pinch of salt. Cook for 3–4 minutes, stirring until chicken edges turn opaque.
  4. Pour in broth and add bay leaf. Bring to a gentle simmer and cook for 12–15 minutes, until chicken is cooked through and veggies are tender.
  5. Stir in coconut milk and greens. Simmer on low for 3–4 minutes until greens soften. Do not boil.
  6. Remove bay leaf. Stir in lemon juice and taste. Adjust salt and pepper as needed.

Notes

For extra creaminess, blend 1–2 cups of the soup and return it to the pot. Keep heat low to avoid curdling coconut milk.

Nutrition

Find it online: https://recipesunfolded.com/anti-inflammatory-creamy-chicken-soup/

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