Anti Inflammatory Chicken Soup

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🥣 Anti-Inflammatory Chicken Soup

✅ Servings: 6–8

⏱️ Prep Time: 20 minutes

⏱️ Cook Time: 40 minutes

🧡 Benefits: Anti-inflammatory, gut-friendly, immune-boosting, gluten-free

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🛒 Ingredients

🐔 Protein & Broth

• 1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts

• 8 cups low-sodium chicken bone broth or chicken stock (preferably homemade or organic)

🥕 Vegetables

• 2 tbsp olive oil or avocado oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 1-inch piece of fresh ginger, peeled and grated

• 1-inch piece of fresh turmeric, grated (or 1 tsp ground turmeric)

• 3–4 carrots, sliced

• 2 celery stalks, chopped

• 1 cup sweet potato, diced (optional but adds fiber & antioxidants)

• 2 cups kale or baby spinach, chopped

• 1 tbsp apple cider vinegar (helps with digestion & balances flavor)

🧂 Spices & Seasoning

• 1 tsp ground turmeric (if not using fresh)

• 1 tsp ground cumin

• 1 tsp paprika (smoked or sweet)

• ½ tsp ground black pepper

• ½ tsp sea salt (adjust to taste)

• ½ tsp crushed red pepper flakes (optional, for a kick)

🍋 Finishing Touches

• Juice of ½ lemon or lime

• 2 tbsp fresh parsley or cilantro, chopped

• Optional: ½ cup cooked quinoa or brown rice for added texture and fiber

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👩‍🍳 Instructions

1. Sauté Aromatics

In a large pot or Dutch oven:

• Heat 2 tbsp of olive oil over medium heat.

• Add diced onion and cook for 3–4 minutes until softened.

• Stir in garlic, ginger, and turmeric. Sauté for 1–2 minutes until fragrant.

2. Add Vegetables & Spices

• Stir in carrots, celery, and sweet potatoes (if using).

• Sprinkle in the cumin, paprika, turmeric (if not using fresh), salt, pepper, and red pepper flakes.

• Mix well so vegetables are coated with spices.

3. Add Chicken & Broth

• Nestle the chicken pieces into the pot.

• Pour in the bone broth and add the apple cider vinegar.

• Bring to a boil, then reduce heat and cover. Let simmer for about 25–30 minutes, or until chicken is cooked through and vegetables are tender.

4. Shred Chicken

• Remove chicken with tongs and shred it with two forks.

• Return the shredded chicken to the pot.

5. Add Greens & Finish

• Add chopped kale or spinach and cook for another 5 minutes.

• Stir in lemon or lime juice and fresh herbs.

• Taste and adjust seasoning if needed.

6. Optional Add-Ins

• Stir in cooked quinoa or brown rice for extra heartiness.

• For added creaminess, you can add a splash of coconut milk (unsweetened).

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🥄 Serving Suggestions

• Serve hot with a side of gluten-free bread or a squeeze of extra lemon.

• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

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🧠 Why This Is Anti-Inflammatory

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Let me know if you’d like a vegetarian version, or one adapted for an Instant Pot or slow cooker.