Description
A warm, nourishing soup rich in anti-inflammatory ingredients, perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, diced
- 2 tablespoons fresh turmeric, grated (or 1 tablespoon ground turmeric)
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 4 cups chicken broth
- 2 cups of mixed vegetables (such as carrots, bell peppers, spinach)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a heavy-duty pot over medium heat. Add diced onions and garlic, sautéing until golden.
- Add diced chicken breast to the pot, browning slightly.
- Stir in fresh ginger and turmeric, cooking for 1-2 minutes until fragrant.
- Pour in chicken broth and add mixed vegetables. Bring to a simmer.
- Let the soup simmer for about 30 minutes until all ingredients are tender.
- Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro or parsley.
Notes
For added nutrients, incorporate quick-cooking vegetables like spinach or zucchini towards the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg