Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped kale or spinach
- Salt to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and grated ginger, sauté for another 1-2 minutes until fragrant.
- Stir in ground turmeric, ground cumin, black pepper, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
- Pour in chicken broth and bring to a boil.
- Once boiling, reduce heat to low and add shredded chicken, chopped carrots, and celery. Simmer for about 15-20 minutes until vegetables are tender.
- Add chopped kale or spinach and cook for an additional 5 minutes until greens are wilted and tender.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro or parsley.
Enjoy your Anti-Inflammatory Turmeric Chicken Soup!
