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Turmeric Chicken Soup

A comforting, creamy, and nutrient-packed soup made with chicken, turmeric, and fresh vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast Boneless, skinless preferred
  • 1 tbsp turmeric powder
  • 1 tbsp grated ginger
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 2 cups kale or spinach Choose your preference
  • Salt and pepper to taste
  • 1 tbsp olive oil

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery. Sauté until softened.
  3. Toss in the turmeric and ginger, stirring for about 1 minute until fragrant.
  4. Add the chicken breast and pour in the chicken broth.
  5. Bring to a boil, then reduce to a simmer and cook for about 20 minutes until the chicken is cooked through.
  6. Remove the chicken, shred it, and return it to the pot.
  7. Add the kale or spinach and cook until wilted.
  8. Season with salt and pepper to taste.
  9. Serve warm!

Notes

To elevate the dish, consider blending a portion of the soup for a creamier texture. Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.