Description
A comforting and nourishing chicken soup packed with anti-inflammatory ingredients like turmeric, ginger, and garlic. Perfect for supporting your immune system.
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)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper (enhances turmeric absorption)
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth (low sodium)
- 1 can (13.5 oz) full-fat coconut milk
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1/2 teaspoon sea salt, plus more to taste
- 2 cups cooked chicken, shredded
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
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 garlic, ginger, turmeric, cumin, coriander, black pepper, and cayenne (if using). Stir and cook for 1 minute until fragrant.
- Pour in the chicken broth and coconut milk. Stir well, scraping up any browned bits from the bottom.
- Add the sliced carrots and celery. Bring the soup to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
- Stir in the shredded cooked chicken. Simmer for another 5 minutes until heated through.
- Remove from heat. Stir in the lime juice, cilantro, and parsley. Season with sea salt to taste.
- Ladle into bowls and serve warm. Enjoy!
Notes
This soup keeps well in the refrigerator for up to 4 days. For a dairy-free and gluten-free option, the recipe is already compliant. The black pepper is crucial as it helps the body absorb curcumin from turmeric more effectively.
Nutrition
- Calories: 385
- Sugar: 6 g
- Fat: 24 g
- Carbohydrates: 16 g
- Protein: 28 g