Ginger Turmeric Chicken Soup
SPONSORED
Step into a world of warmth and wellness with our Ginger Turmeric Chicken Soup—an aromatic elixir crafted to nourish both body and soul. Rooted in healing traditions, this soup is a harmonious blend of tender chicken, vibrant vegetables, and the powerful duo of ginger and turmeric. A comforting bowl that not only delights the palate but also embraces the principles of health-conscious living.
Ginger and turmeric, revered for their anti-inflammatory properties, take center stage in this recipe, infusing the broth with their golden goodness. Paired with succulent chicken, an array of vegetables, and the subtle fragrance of fresh herbs, this soup becomes a symphony of flavors that uplift and soothe.
Ingredients
- 1 pound boneless, skinless chicken thighs, cubed
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
- 8 cups chicken broth
- 1 cup cauliflower rice
- 1 cup bok choy, chopped
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat coconut oil over medium heat. Add the cubed chicken and cook until browned on all sides. Remove the chicken from the pot and set it aside.
- In the same pot, add chopped onion, sliced carrots, sliced celery, minced garlic, grated ginger, and grated turmeric. Sauté until the vegetables are softened, about 5-7 minutes.
- Return the browned chicken to the pot and stir to combine with the sautéed vegetables.
- Pour in the chicken broth, ensuring it covers the ingredients. Bring the soup to a gentle boil.
- Stir in the cauliflower rice and reduce the heat to simmer. Cook for 10-15 minutes or until the cauliflower rice is tender.
- Add chopped bok choy to the pot and cook for an additional 3-5 minutes until wilted.
- Season the soup with salt to taste. Adjust the seasoning as needed.
- Ladle the Ginger Turmeric Chicken Soup into bowls. Garnish with freshly chopped cilantro.
- Serve the soup hot, with lime wedges on the side for an extra burst of freshness.
SPONSORED
Sponsored Videos
Emily Woodward - The Author
Emily Woodward, through her book Anti-Inflammatory Eats For Beginners, narrates her inspiring journey of managing Multiple Sclerosis (MS) with a strategic diet. Confronting the complexities of MS, Emily turned to an anti-inflammatory diet, finding it pivotal in alleviating her symptoms and enhancing her overall health. Her book is an insightful compilation of recipes and tips, showcasing the dietary changes that played a significant role in her journey. Anti-Inflammatory Eats For Beginners goes beyond a simple recipe book; it’s a practical guide infused with personal experiences, offering a path for others struggling with similar conditions.
