Description
A fragrant, golden-hued soup pulses with earthy turmeric, zesty ginger, and juicy chicken pieces. Each spoonful warms your body, while crisp kale and bright lemon finish elevate the flavor and anti-inflammatory punch.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 lb boneless skinless chicken breast, diced
- 1 tbsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1 tsp sea salt
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 large carrot, sliced
- 1 stalk celery, sliced
- 2 cups chopped kale
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, minced garlic, and grated ginger, sautéing until softened and aromatic.
- Stir in diced chicken and cook until no longer pink.
- Sprinkle in turmeric, cumin, black pepper, cayenne, and salt, stirring to coat the chicken.
- Pour in chicken broth and water, bring to a gentle boil.
- Add sliced carrot and celery, reduce heat, and simmer for 10 minutes.
- Stir in chopped kale and cook for 5 more minutes until wilted.
- Finish with lemon juice and chopped parsley, adjust seasoning to taste, then ladle into bowls and serve.
Notes
- This soup is rich in anti-inflammatory compounds from turmeric and ginger.
- Use homemade or low-sodium broth to control salt levels.
- Adjust cayenne pepper to your preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.