Anti

This Anti-Inflammatory Turmeric Chicken Soup is just the thing when you’re not feeling as well because it’s packed with immune boosting goodies, and loaded with vegetables!

This soup is my favorite kind of cozy because it’s packed with vegetables, but full of flavor. Plus, what’s more cozy than a chicken soup? Well, for me, the answer is chicken soup with an Asian twist – just add some garlic, ginger, and turmeric, and I can’t stop eating it!

Another bonus with this recipe is that it freezes really well. In fact, I still have one frozen package leftover, just waiting to be our lunches for a week. This makes it really good for meal prepping because you can make a giant batch and freeze part of it for later.

Also, whenever you’re under the weather or not feeling quite as well, who wants to make soup? It’s so lovely to have it already made and in the freezer – extra easy for sure.

Tip: If you’re looking for regular chicken soup, head over to my Homemade Chicken Zucchini Zucchini Noodle Soup . It can also be made with rice or wild rice which is one of my all-time favorites!

How to make this Anti-Inflammatory Turmeric Chicken Soup

1. Start by chopping up all your veggies along with the ginger and garlic.
2. Sauté the chicken, set it aside, then sauté the veggies.
3. Add the seasonings and chicken broth/stock and simmer until tender.
4. Finish the soup by adding the chicken back in, along with the cauliflower rice, spinach, and lime juice.
5. Season to taste and enjoy!

Veggies are getting sautéed.

The spinach is cooked in the soup’s residual heat until just wilted.

Serve with chopped cilantro and cashews for crunch!

More Soup Recipe Inspiration

• Chicken Broccoli Soup
• Healthy Zuppa Toscana
• Creamy Taco Soup
• Thai Curry Noodle Soup
• Italian Sausage Butternut Squash Soup

Final tip: If you’d like the soup to have more ‘body’ to it, dissolve some tapioca starch or thickener of your choice in water, and thicken the soup before adding the spinach.

I hope you enjoy this soup as much as we have! If you do make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.

INGREDIENTS1x2x3x

• 1 tbsp avocado oil
• 1/4 cup minced ginger
• 2 cloves garlic - minced
• 2 cups carrots - 1/4" sliced, about 6
• 1 1/2 cups celery - 1/4" sliced, about 3 stalks
• 4 cups onion - 1/4" diced, from 1
• 2 tsp ground turmeric
• 8 cups low-sodium chicken broth
• 4 cups cauliflower rice - I used frozen, 12 ounces
• 2-3 tbsp tapioca starch - or cornstarch, mixed with 1/4 cup water to thicken the soup if desired
• 1 pound cooked chicken - about 3 cups, see notes
• 2 cups baby spinach - roughly chopped
• 2 tbsp fresh lime juice
• Sea salt and black pepper to taste
• Chopped fresh cilantro and toasted chopped cashews for topping if desired

INSTRUCTIONS

• In a large stockpot, heat the oil over medium heat. When the pan is hot, add the ginger and garlic. Sauté until fragrant but not browned, about 1 minute.
• Then add the carrots, celery, and onion. Cook, stirring regularly until the veggies are just starting to soften, about 3-4 minutes.
• Next, add the turmeric and stir to combine, then add the chicken broth. Bring the soup to a boil, then reduce the heat and simmer until the veggies are very tender, about 10 minutes. Then add the cauliflower rice and simmer for another 5 minutes, or until tender.
• To finish the soup, thicken if desired, remove it from the heat, and add the chicken, spinach, and lime juice.
• Season to taste with salt and pepper, and serve with the toppings if desired.
• Leftover soup can be refrigerated for 3-4 days. You can also cool the soup, then portion it out and freeze it for up to 3 months.

NOTES

nutrition facts

Anti-Inflammatory Turmeric Chicken Soup

Ingredients

• 1 tbsp avocado oil
• 1/4 cup minced ginger
• 2 cloves garlic minced
• 2 cups carrots 1/4" sliced, about 6
• 1 1/2 cups celery 1/4" sliced, about 3 stalks
• 4 cups onion 1/4" diced, from 1
• 2 tsp ground turmeric
• 8 cups low-sodium chicken broth
• 4 cups cauliflower rice I used frozen, 12 ounces
• 2-3 tbsp tapioca starch or cornstarch, mixed with 1/4 cup water to thicken the soup if desired
• 1 pound cooked chicken about 3 cups, see notes
• 2 cups baby spinach roughly chopped
• 2 tbsp fresh lime juice
• Sea salt and black pepper to taste
• Chopped fresh cilantro and toasted chopped cashews for topping if desired

Instructions

• In a large stockpot, heat the oil over medium heat. When the pan is hot, add the ginger and garlic. Sauté until fragrant but not browned, about 1 minute.
• Then add the carrots, celery, and onion. Cook, stirring regularly until the veggies are just starting to soften, about 3-4 minutes.
• Next, add the turmeric and stir to combine, then add the chicken broth. Bring the soup to a boil, then reduce the heat and simmer until the veggies are very tender, about 10 minutes. Then add the cauliflower rice and simmer for another 5 minutes, or until tender.
• To finish the soup, thicken if desired, remove it from the heat, and add the chicken, spinach, and lime juice.
• Season to taste with salt and pepper, and serve with the toppings if desired.
• Leftover soup can be refrigerated for 3-4 days. You can also cool the soup, then portion it out and freeze it for up to 3 months.

Notes

Nutrition

The recipe Anti-Inflammatory Turmeric Chicken Soup appeared first on Get Inspired Everyday! on January 6, 2020

https://getinspiredeveryday.com/food/anti-inflammatory-turmeric-chicken-soup/