This Turmeric Chicken Soup combines potent, healing ingredients to fight inflammation, with turmeric, ginger, garlic, and leafy greens. The addition of coconut milk and black pepper (essential for activating curcumin) makes it creamy, flavorful, and highly bioavailable.
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 medium onion, diced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp our Turmeric Powder Blend
- 1/2 tsp ground black pepper (crucial for turmeric absorption)
- 6 cups low-sodium chicken broth (or bone broth for extra benefits
- 1 can (13.5 oz) full-fat coconut milk
- 1–1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups packed baby spinach or kale
- 1 tbsp fresh lemon or lime juice
- Salt, to taste
- Optional: 1 cup frozen peas or 1 cup cooked quinoa
Instructions
- Sauté: In a large pot, soften onion, carrots, and celery in oil. Stir in garlic, ginger, turmeric, and pepper.
- Simmer: Add broth and chicken; bring to a simmer, cooking until the chicken is tender.
- Finish: Stir in coconut milk and greens until wilted. Remove from heat and stir in citrus juice and salt.
