Ingredients
Scale
- 1 lb Chicken Breast (Can substitute with thighs)
- 4 cups Chicken Broth (Homemade or store-bought)
- 1 Onion, chopped (Yellow or white onion works well)
- 2 cloves Garlic, minced (Fresh garlic will enhance flavor)
- 2 tablespoons Ginger, grated (Fresh is preferable for best taste)
- 2 teaspoons Turmeric Powder (Fresh turmeric root can be used)
- 1 teaspoon Black Pepper (Enhances turmeric absorption)
- 1 cup Carrots, sliced (Use whole carrots for added texture)
- 1 cup Celery, sliced (Optional but adds flavor)
- 2 cups Spinach (Fresh or frozen)
- Salt, to taste (Use sea salt or Himalayan salt)
- Olive Oil, as needed (For sautéing)
Instructions
- Heat the oil in a large pot over medium heat.
- Sauté chopped onion, garlic, and ginger until fragrant.
- Add turmeric and black pepper, cooking for another minute.
- Combine chicken broth, carrots, celery, and chicken breast in the pot.
- Boil the mixture, then reduce heat and simmer for 20 minutes.
- Shred the chicken from the pot, return it to the pot.
- Add spinach and cook until wilted.
- Season with salt to taste and serve hot.
Notes
Use fresh ingredients, cook spices sufficiently, and adjust seasoning according to your taste. For added creaminess, consider blending a portion of the soup before adding spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Global
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: anti-inflammatory, turmeric soup, healthy soup, comfort food, chicken soup