Anti-Inflammatory Turmeric Chicken Soup

Ingredients (4–6 servings)

• 1 tbsp olive oil (or coconut oil)

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 medium carrots, sliced

• 2 celery stalks, sliced

• 1 tsp ground turmeric (or 1 tbsp fresh turmeric, grated)

• ½ tsp ground black pepper (boosts turmeric absorption)

• 1 tsp cumin (optional)

• 6 cups low-sodium chicken broth

• 2 cups cooked shredded chicken (rotisserie works great)

• 1 cup baby spinach or kale

• ½ lemon (juice)

• Salt, to taste

• Fresh parsley or cilantro, for garnish

Instructions

1. Sauté Aromatics:

   • In a large pot, heat olive oil over medium heat.

   • Add onion, garlic, and ginger. Cook until fragrant, about 2 minutes.

2. Add Veggies & Spices:

   • Stir in carrots, celery, turmeric, cumin, and black pepper. Cook another 3 minutes.

3. Simmer:

   • Pour in chicken broth, bring to a boil, then reduce to a simmer. Cook for 15 minutes until veggies are tender.

4. Add Chicken & Greens:

   • Stir in shredded chicken and simmer another 5 minutes.

   • Add spinach/kale and let wilt.

5. Finish:

   • Squeeze in lemon juice, season with salt, and stir well.

6. Serve Hot:

   • Garnish with fresh parsley or cilantro.