Amazing Flu-Fighting Turmeric Chicken Soup: 1 Step
This Flu-Fighting Turmeric Chicken Soup combines the comfort of tradition with bright, immune-supporting spices like turmeric and ginger. It is a warm, nourishing bowl perfect for winter wellness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon black pepper (for turmeric absorption)
- 8 cups chicken broth (low sodium)
- 2 cups cooked, shredded chicken
- 1 cup chopped kale or spinach (optional)
- Salt to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic, ginger, turmeric, and black pepper. Cook for 1 minute until fragrant.
- Pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Add the shredded chicken to the pot. Simmer for another 5 minutes to heat through.
- If using, stir in kale or spinach until wilted.
- Taste and add salt as needed. Serve hot.
Notes
- For maximum flavor, use homemade chicken broth.
- Black pepper is essential; it helps your body absorb the beneficial compounds in turmeric.
- You can substitute leftover roasted chicken for quick preparation.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg