Immunity-Boosting Turmeric Chicken Soup
A nutrient-dense anti-inflammatory chicken soup recipe, great for a boost to the immune system!
Servings: 3 to 4 Servings
Calories: 278kcal
Equipment
Ingredients
- 1 Tbsp avocado oil
- 1/2 small yellow onion finely diced*
- 2 large carrots peeled and chopped
- 1 large parsnip peeled and chopped
- 3 stalks celery chopped
- 3 cloves garlic minced*
- 1 lb boneless skinless chicken breasts chopped
- 2 tsp dried parsley
- 1 tsp ground turmeric
- 1/2 tsp black pepper
- 1/2 tsp ground ginger
- 1/2 tsp sea salt to taste
- 3 cups chicken bone broth
- 2/3 cup full-fat canned coconut milk
- 1 small head kale chopped**
Instructions
- Heat the avocado oil in a large stock pot or Dutch oven over medium heat. Add the onion and saute, stirring occasionally, until transluscent, about 5 to 8 minutes. Add the carrots, parsnips, celery, and garlic and continue sauteeing, stirring occasionally, until vegetables are softened but still al dente, about 3 to 5 minutes.
- Add the chopped chicken and cook just long enough to brown the meat, about 2 to 3 minutes.
- Add the remaining ingredients, stir well and cover. Cook at a gentle simmer, stirring occasionally, for at least 30 minutes (ideally one hour). Taste soup for flavor and add more sea salt if desired. Serve and enjoy!
Video
Notes
*Omit onion and garlic to make Low-FODMAP and add 1 to 2 tablespoons of lemon juice or lime juice.
**If you have trouble digesting kale, replace it with 4 cups of (loosely packed) baby spinach.
If you have access to fresh turmeric and fresh ginger, feel free to use 2 teaspoons of peeled and grated fresh turmeric and fresh ginger, or to your personal taste.
Nutrition
Serving: 1of 4 | Calories: 278kcal | Carbohydrates: 10g | Protein: 27g | Fat: 14g | Sugar: 4g