Immunity-Boosting Turmeric Chicken Soup

Name: Immunity-Boosting Turmeric Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 to 4 Servings
Ingredients: 1 Tbsp avocado oil; 1/2 small yellow onion; 2 large carrots; 1 large parsnip; 3 talks celery; 3 cloves garlic; 1 lb boneless skinless chicken breasts; 2 tsp dried parsley; 1 tsp ground turmeric; 1/2 tsp black pepper; 1/2 tsp ground ginger; 1/2 tsp sea salt; 3 cups chicken bone broth; 2/3 cup full-fat canned coconut milk; 1 small head kale

User Reviews

4.5

651 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
3 to 4 Servings
Calories
278 kcal
Course
Soup
Cuisine
American

Immunity-Boosting Turmeric Chicken Soup

Tyler Espinosa

Report

A nutrient-dense anti-inflammatory chicken soup recipe, great for a boost to the immune system!

Share:

I Made This!

488 people made this

Print

131 people printed this

Save this

390 people saved this

Ingredients

Servings

1 Tbsp avocado oil
1/2 small yellow onion finely diced*
2 large carrots peeled and chopped
1 large parsnip peeled and chopped
3 talks 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**

Add to Shopping List

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!

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.