Turmeric Chicken Soup

An anti-inflammatory, one-pot meal that is high in protein and fiber, naturally gluten-free, and ideal for meal prep or freezing.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breast, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground turmeric
• 1 teaspoon ground black pepper
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 6 cups low-sodium chicken broth
• 1 cup sweet potato, diced
• 1 teaspoon sea salt (or to taste)
• 2 cups fresh spinach
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Optional Garnishes: Lemon wedges, Fresh cilantro, Red pepper flakes, Extra black pepper

Instructions

1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced chicken and cook for 5–6 minutes until lightly browned on all sides. Transfer the chicken to a plate and set aside.
2. In the same pot, add the chopped onion and cook for about 3 minutes until softened. Stir in the garlic and fresh ginger and cook for another minute until fragrant. Add the turmeric and black pepper. Stir continuously for 30 seconds to allow the spices to bloom.
3. Add the carrots, celery, bell pepper, and sweet potato to the pot. Stir well so the vegetables are coated with the spices. Cook for approximately 3–4 minutes, stirring occasionally.
4. Pour in the chicken broth and return the chicken to the pot. Add the sea salt and stir thoroughly. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the vegetables are tender and the chicken is fully cooked.
5. Stir in the fresh spinach and allow it to wilt for 2–3 minutes.
6. Turn off the heat and stir in the fresh lemon juice. Taste and adjust seasoning if needed.
7. Ladle the soup into bowls and garnish with fresh parsley, cilantro, or a squeeze of additional lemon juice. Serve hot.

Notes

Use chicken thighs for richer flavor or fresh turmeric (1 tbsp grated) instead of ground. Black pepper enhances curcumin absorption. Add cooked quinoa or brown rice for a heartier meal. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. For a vegetarian version, replace chicken with chickpeas or white beans and use vegetable broth.