Description
A nourishing chicken soup loaded with anti-inflammatory ingredients, perfect for cozy gatherings on cold evenings.
Ingredients
- 1 lb chicken breast, boneless and skinless, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 6 cups low-sodium chicken broth
- 1 cup kale or spinach, chopped
- 1 cup quinoa or brown rice, cooked
- 1 lemon, juiced
- Salt to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, until the vegetables soften.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Add the ground turmeric, cumin, and black pepper to the pot, stirring to coat the vegetables with spices.
- Add the chicken pieces and cook for 5 minutes, stirring occasionally, until the chicken lightly browns.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat and let the soup simmer for 20 minutes or until the chicken cooks through.
- Stir in the chopped kale or spinach and the cooked quinoa or brown rice.
- Let the soup simmer for another 5 minutes until the greens are wilted.
- Stir in the lemon juice and season with salt to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
Feel free to add more vegetables like zucchini or bell peppers for extra nutrition. For a thicker soup, add cornstarch mixed with water.
