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Anti Inflammatory Chicken Soup

This nourishing Anti-Inflammatory Chicken Soup is packed with wholesome ingredients that help reduce inflammation and support overall health. It features tender chicken, vibrant vegetables, and aromatic spices, making it both comforting and nutritious.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Healthy/Comfort Food
Servings 4 People
Calories 220 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 stirring spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound chicken breast, boneless and skinless
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, diced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon turmeric powder
  • 1 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 cup kale, chopped (or spinach)
  • 1 cup mushrooms, sliced
  • 1 bay leaf
  • to taste salt
  • 1 lemon juice of (about 2 tablespoons)

Instructions
 

  • In a large pot over medium heat, add 1 tablespoon of olive oil.
  • Once the oil is hot, add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic, grated ginger, turmeric, and black pepper. Cook for an additional 1-2 minutes, stirring frequently until fragrant.
  • Add the sliced carrots and diced celery to the pot, and sauté for another 5 minutes.
  • Add the chicken breast to the pot and pour in the low-sodium chicken broth. Toss in the bay leaf.
  • Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is cooked through.
  • Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken back to the pot.
  • Stir in the chopped kale (or spinach) and sliced mushrooms. Let it simmer for an additional 5 minutes until the greens are wilted.
  • Season the soup with salt to taste and finish with the lemon juice for a refreshing zing.

Notes

Feel free to customize the vegetables based on what you have on hand, such as adding zucchini or bell peppers.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use.
For added flavor, consider adding a dash of cayenne pepper or chili flakes for a slight kick.