Turmeric Chicken Anti-Inflammatory Soup

Ingredients

• 2 cups cooked chicken, shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper (important for turmeric absorption)
• 1 teaspoon salt (or to taste)
• 4 cups chicken broth (low-sodium preferred)
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 cup spinach or kale, chopped
• 1 tablespoon lemon juice (fresh)
• Optional: pinch of red pepper flakes for heat

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Instructions

1. Sauté aromatics
   Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3–4 minutes.
2. Build flavor
   Add garlic and ginger. Sauté for 30 seconds until fragrant.
3. Add spices
   Stir in turmeric, cumin, black pepper, and salt. Cook for 30 seconds to bloom the spices.
4. Simmer
   Pour in chicken broth. Add carrots and celery. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes until vegetables are tender.
5. Add chicken & greens
   Stir in shredded chicken and spinach (or kale). Simmer for 5 more minutes.
6. Finish
   Remove from heat. Stir in lemon juice and adjust seasoning to taste.

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Why It’s So Good for You

• Turmeric + black pepper = powerful anti-inflammatory combo
• Ginger & garlic support immunity
• Chicken broth soothes and nourishes
• Leafy greens add antioxidants