Description

This Anti-Inflammatory Chicken Soup is a nourishing, flavorful recipe designed to boost your wellness with wholesome ingredients like turmeric, ginger, and kale. Made with tender chicken breasts, fresh vegetables, and a creamy touch of coconut milk, this hearty soup is perfect for a comforting meal that supports a healthy lifestyle.

Ingredients

Scale

Proteins

1 Pound Chicken Breasts, Boneless

Vegetables

1 Cup Kale
3 Chopped Celery Stalks
1 Peeled Parsnip
2 Peeled Large Carrots
½ Diced Small White Onion
3 Minced Garlic Cloves

Liquids & Broth

⅔ Cup Unsweetened Coconut Milk
3 Cups Chicken Broth

Spices & Herbs

½ Teaspoon Ground Ginger
1 Teaspoon Ground Turmeric
2 Teaspoons Dried Parsley
To Taste Salt And Pepper

Oils & Others

1 Tablespoon Olive Oil

Instructions

Heat the Oil: Start by heating a tablespoon of olive oil in a large pot over medium heat to create the perfect base for sautéing your vegetables.
Sauté Onion: Add the diced onion to the hot oil and cook for 5-8 minutes until it becomes translucent, releasing its natural sweetness and aroma.
Add Vegetables: Introduce the minced garlic, chopped celery, parsnips, and carrots to the pot, sautéing for about 5 minutes or until the vegetables soften, building depth of flavor.
Cook Chicken: Add the chopped chicken breasts to the pot and cook for 2-3 minutes until the pieces are no longer pink on the outside, sealing in the juices.
Add Remaining Ingredients: Stir in the kale, unsweetened coconut milk, chicken broth, ground ginger, ground turmeric, and dried parsley. Mix well to combine all flavors.
Simmer Soup: Cover the pot and let the soup simmer gently for about 30 minutes, allowing all ingredients to meld harmoniously and the chicken to cook through thoroughly.
Season the Soup: Towards the end, season with salt and pepper to taste. Stir well to ensure the seasoning is evenly distributed.
Serve: Give the soup a final stir, ladle it into bowls, and serve hot. Enjoy this comforting, anti-inflammatory meal that supports wellness.

Notes

Use fresh kale for best flavor and nutrition; remove tough stems if desired.
You can substitute chicken breasts with thighs for a juicier texture.
Adjust turmeric and ginger quantities according to your preferred intensity of spices.
For a creamier soup, blend a portion of the soup with an immersion or regular blender before serving.
Store leftover soup in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: anti-inflammatory, chicken soup, turmeric soup, healthy soup, wellness recipe, coconut milk, kale soup, immune boosting, easy chicken soup