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Anti-Inflammatory Chicken Soup

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This anti-inflammatory chicken soup is packed with turmeric, ginger, and bone broth to soothe inflammation. A comforting, immune-boosting meal ready in under an hour.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, diced
– 3 medium carrots, peeled and sliced into half moons
– 3 celery stalks, sliced
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
– 1 teaspoon ground cumin
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional)
– 8 cups low-sodium chicken bone broth
– 1 1/2 pounds boneless, skinless chicken breasts
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 2 cups chopped kale, stems removed
– 2 tablespoons fresh lemon juice
– 1 teaspoon sea salt, plus more to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes until softened.
2. Add the garlic, ginger, turmeric, cumin, black pepper, and cayenne. Cook for 1 minute until fragrant.
3. Pour in the bone broth and add the chicken breasts. Bring to a gentle boil, then reduce heat, cover, and simmer for 20 minutes until chicken is cooked through.
4. Remove the chicken, let it rest for 5 minutes, then shred with two forks.
5. Return the shredded chicken to the pot along with the cannellini beans and kale. Simmer for 5 minutes.
6. Remove from heat and stir in the lemon juice and salt. Adjust seasoning to taste. Serve hot.

Notes

For a vegetarian version, replace chicken with an extra can of cannellini beans and use vegetable broth. For extra heartiness, add 1 cup of cooked quinoa or brown rice.

Find it online: https://www.cookingbyness.blog/anti-inflammatory-chicken-soup/