Immunity-Boosting Turmeric Chicken Soup
User Reviews
4.5
Immunity-Boosting Turmeric Chicken Soup
Description
This soup begins by sautéing yellow onion, carrots, parsnip, celery, and garlic in avocado oil until softened but still slightly firm. Chopped chicken breast is browned briefly, contributing both flavor and protein. A mixture of dried parsley, turmeric, ground ginger, black pepper, and salt is added along with chicken bone broth and coconut milk to create a rich, fragrant liquid base. Chopped kale is stirred in before covering and simmering gently for at least 30 minutes to meld flavors and tenderize the ingredients while retaining some texture.
The turmeric and ginger provide an earthy, warm tone complemented by the coconut milk’s smoothness, which balances the soup's spices and savory notes. Kale adds leafiness and color, making the soup visually appealing and nutritionally enhanced.
This soup can be served as a wholesome lunch or dinner option. It combines a hearty broth with tender chicken and softened vegetables, suitable for those seeking a comforting meal with subtle spice. Adjustments can be made for dietary needs by omitting onion, garlic, or substituting kale with baby spinach if digestion is a concern.
Ingredients
- 1 Tbsp avocado oil
- 1/2 small yellow onion finely diced*
- 2 large carrot peeled and chopped
- 1 large parsnip peeled and chopped
- 3 talks celery chopped
- 3 cloves garlic minced*
- 1 lb chicken breast chopped, boneless skinless
- 2 tsp parsley dried
- 1 tsp Turmeric ground
- 1/2 tsp black pepper
- 1/2 tsp ground ginger
- 1/2 tsp salt to taste, sea salt
- 3 cups chicken bone broth
- 2/3 cup coconut milk full-fat, canned
- 1 small head kale chopped**
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 the soup low-FODMAP and add 1 to 2 tablespoons of lemon or lime juice for acidity.
- Substitute kale with 4 cups of loosely packed baby spinach if kale is hard to digest.
- If using fresh turmeric and ginger, grate about 2 teaspoons each to replace dried ground versions for a fresher flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4 Servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 278kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
