🥣💛 Anti-Inflammatory Chicken Soup
✅ Gluten-free & dairy-free
✅ Packed with antioxidants & nutrients
✅ Perfect for cold season, meal prep, or gut health
🧄 Ingredients (Serves 4–6)
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1 tbsp olive oil or avocado oil
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1 small onion, diced
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1½ tsp ground turmeric (or 1 tbsp fresh turmeric, grated)
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2 stalks celery, diced
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2 medium carrots, sliced
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1 medium zucchini, chopped (optional)
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6 cups low-sodium chicken broth (preferably bone broth)
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2 cups shredded cooked chicken (rotisserie or poached)
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2 cups baby spinach or kale
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Juice of ½ a lemon
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Salt & pepper, to taste
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Optional: ½ tsp black pepper (to activate turmeric benefits), pinch of cayenne, or fresh herbs like parsley or cilantro
👩🍳 Instructions
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Sauté aromatics:
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Heat oil in a large pot over medium heat.
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Add onion, garlic, and ginger. Sauté 3–4 minutes until fragrant.
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Add veggies & spices:
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Stir in carrots, celery, turmeric, black pepper, and zucchini (if using).
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Cook for another 2–3 minutes.
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Simmer the soup:
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Pour in broth and bring to a boil.
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Reduce to a simmer and cook for 15–20 minutes, until veggies are tender.
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Add chicken & greens:
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Stir in shredded chicken and spinach or kale.
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Simmer for 5 more minutes. Add lemon juice and adjust seasoning.
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Serve & enjoy:
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Garnish with fresh herbs, a swirl of olive oil, or a few chili flakes if desired.
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🌿 Why It Works (Anti-Inflammatory Benefits):
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Turmeric: Powerful anti-inflammatory and antioxidant properties (especially with black pepper)
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Ginger: Aids digestion and reduces inflammation
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Garlic & Onion: Rich in sulfur compounds that support immune function
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Leafy greens: Full of fiber, vitamins, and antioxidants
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Chicken broth: Healing and gut-supportive, especially if it’s bone broth
Would you like a vegetarian version, a slow cooker or Instant Pot adaptation, or a printable freezer meal label for make-ahead batches?
