Description
A comforting and nourishing creamy chicken soup packed with anti-inflammatory ingredients like turmeric, ginger, and wholesome vegetables.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- ½ teaspoon ground ginger
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 8 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken breast
- ½ cup full-fat coconut milk (canned, unsweetened)
- 2 tablespoons almond flour (or gluten-free all-purpose flour)
- 1 cup fresh spinach or kale, roughly chopped
- Salt, to taste
- Fresh parsley, chopped, for garnish
Instructions
- 1. Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
- 2. Stir in the minced garlic, ground turmeric, ground ginger, dried thyme, and black pepper. Cook for another minute until fragrant, being careful not to burn the garlic.
- 3. Pour in the chicken broth and bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes.
- 4. Add the shredded cooked chicken to the pot. In a small bowl, whisk together the almond flour with the coconut milk until smooth. Pour this mixture into the simmering soup, stirring constantly, until it begins to thicken.
- 5. Stir in the chopped spinach or kale. Cook for another 2-3 minutes, or until the greens are wilted and tender.
- 6. Taste the soup and add salt if needed. Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approx. 300-350
- Sugar: Approx. 5g
- Sodium: Approx. 600mg (varies with broth)
- Fat: Approx. 15g
- Carbohydrates: Approx. 10g
- Fiber: Approx. 3g
- Protein: Approx. 25g