Easy Anti-Inflammatory Chicken Soup with Herbs & Spices (Print version)
A nourishing one-pot anti-inflammatory chicken soup with turmeric, ginger, and fresh herbs. Ready in under an hour and perfect for meal prep.
# Ingredients:
For the broth
01 -
1.5 lbs (680 g) bone-in chicken thighs, skin removed
02 -
2 tablespoons olive oil
03 -
1 medium yellow onion, diced
04 -
3 carrots, sliced into coins
05 -
2 celery stalks, sliced
06 -
4 cloves garlic, minced
07 -
1 tablespoon fresh ginger, grated
08 -
1 teaspoon ground turmeric
09 -
1/2 teaspoon black pepper
10 -
2 bay leaves
11 -
3 sprigs fresh thyme (or 1/2 teaspoon dried)
12 -
8 cups (2 L) low-sodium chicken broth or bone broth
13 -
Salt to taste
To finish
14 -
2 cups chopped kale or spinach
15 -
1 tablespoon fresh lemon juice
16 -
2 tablespoons chopped fresh parsley
17 -
1 tablespoon fresh dill, chopped (optional)
# Instructions:
01 -
Warm olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook for 5-6 minutes until softened and fragrant. Stir in the garlic and ginger for the final minute.
02 -
Sprinkle in the turmeric and black pepper. Pour in the chicken broth and add the bay leaves and thyme. Nestle the chicken thighs into the liquid.
03 -
Bring to a gentle boil, then reduce heat to low and cover. Simmer for 25-30 minutes until the chicken is cooked through and pulls apart easily.
04 -
Remove the chicken with tongs and set on a plate. Once cool enough to handle, shred the meat with two forks and discard the bones.
05 -
Return the shredded chicken to the pot. Stir in the kale or spinach and simmer for 3-4 minutes until wilted. Finish with lemon juice, parsley, and dill. Taste and adjust salt.
# Good to know:
01 -
Best served hot with a wedge of lemon on the side.
02 -
For a stronger anti-inflammatory boost, add a pinch of cayenne pepper with the turmeric.