Description
A comforting and soothing chicken soup with anti-inflammatory turmeric and ginger, perfect for sick days and satisfying meals.
Ingredients
Scale
- 1–2 TBSP olive oil
- 1–1.5 lb chicken tenderloins
- 1 yellow onion, diced
- 1 large carrot, thinly sliced (about 2 cups)
- 2 ribs of celery, thinly sliced (about 2 cups)
- 3 cups chopped kale, ribs removed
- 4 cloves of garlic, thinly sliced
- 1 TBSP freshly grated ginger
- Sea salt and cracked pepper, to taste
- 1 TBSP Italian seasoning
- 1 TBSP turmeric
- 1/8–1/4 tsp cayenne
- 8 cups chicken broth (bone broth recommended)
- 1 large lemon, zested and juiced
Instructions
- Chop all vegetables and season the chicken tenderloins with salt and pepper.
- In a Dutch oven or stock pot, heat olive oil over medium heat, then reduce to medium-low and add the chicken. Cook for 8-10 minutes until the chicken reaches an internal temperature of 160-165ºF. Remove and set aside.
- Add extra oil and a splash of chicken stock to deglaze the pot, scraping up browned bits.
- Add onions, carrots, celery, garlic, ginger, and kale, stirring in a pinch of salt and pepper along with Italian seasoning. Simmer for 5-7 minutes until vegetables soften.
- Pour in the chicken broth and stir in turmeric and cayenne. Let simmer for 5-10 minutes.
- Shred or chop the chicken, then add back to the pot along with lemon juice and zest. Taste and adjust seasoning if needed, then serve.
Notes
For a silkier broth, blend a portion of cooked vegetables and stir back in. Use a meat thermometer for consistent chicken cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg