Description
A nutrient-dense, anti-inflammatory chicken soup made with turmeric, bone broth, vegetables, and coconut milk. This Immunity-Boosting Turmeric Chicken Soup is perfect for supporting your immune system year-round.
Ingredients
- 1 Tbsp avocado oil
- 1/2 small yellow onion, finely diced
- 2 large carrots, peeled and chopped
- 1 large parsnip, peeled and chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 lb boneless skinless chicken breasts, chopped
- 2 tsp dried parsley
- 1 tsp ground turmeric
- 1/2 tsp black pepper
- 1/2 tsp ground ginger
- 1/2 tsp sea salt, to taste
- 3 cups chicken bone broth
- 2/3 cup full-fat canned coconut milk
- 1 small head kale, chopped
Instructions
1. Heat avocado oil in a large stock pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 to 8 minutes.
2. Add the carrots, parsnips, celery, and minced garlic. Continue sautéing for 3 to 5 minutes, until vegetables are slightly softened.
3. Add the chopped chicken and cook for 2 to 3 minutes, just until the meat is lightly browned.
4. Add dried parsley, ground turmeric, black pepper, ground ginger, sea salt, chicken bone broth, coconut milk, and chopped kale. Stir to combine.
5. Cover and bring to a gentle simmer. Cook for at least 30 minutes, ideally up to 1 hour, stirring occasionally.
6. Taste the soup and adjust seasoning as needed. Serve hot and enjoy.
Notes
To make this soup Low-FODMAP, omit the onion and garlic and add 1 to 2 tablespoons of lemon or lime juice. You can also substitute fresh turmeric and ginger—use about 2 teaspoons of each, peeled and grated. If kale is hard to digest, use baby spinach instead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 278
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg