Description
A comforting and nourishing creamy chicken soup packed with anti-inflammatory ingredients like turmeric, ginger, and coconut milk. Perfect for a cozy meal that supports immune health.
Ingredients
Scale
- 1 tablespoon coconut oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
- 4 cups chicken broth (low sodium)
- 2 cups cooked chicken, shredded (rotisserie or poached)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chopped kale or spinach
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- Juice of 1 lemon
- Fresh cilantro or parsley for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic, grated ginger, and grated turmeric. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded cooked chicken and coconut milk. Stir to combine.
- Add the chopped kale or spinach, cumin, cinnamon, salt, and pepper. Simmer for 10 minutes.
- Remove from heat and stir in the lemon juice.
- Ladle into bowls and garnish with fresh cilantro or parsley. Serve warm.
Notes
For extra anti-inflammatory benefits, add a pinch of cayenne pepper. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Calories: 380 kcal
- Sugar: 6 g
- Fat: 28 g
- Carbohydrates: 14 g
- Protein: 22 g