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Anti-Inflammatory Turmeric Chicken Soup

Print Recipe
Prep Time 14 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 Serving
Course: dinner, Soup
Cuisine: American
Ingredients Method

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 1 pound 450 g boneless, skinless chicken breasts, diced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 medium yellow onion diced
  • 2 medium carrots sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked brown rice
  • 2 cups chopped baby spinach
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley chopped
  • Freshly ground black pepper for serving

Method
 

Instructions
  1. Heat olive oil in a large soup pot over medium-high heat. Season chicken with salt and pepper, then cook for 4–5 minutes until lightly golden. Remove and set aside.
  2. Add onion, carrots, and celery to the same pot. Cook for 5–6 minutes until softened.
  3. Stir in garlic, ginger, turmeric, cumin, and smoked paprika. Cook for 1 minute until fragrant.
  4. Pour in chicken broth, then return the chicken to the pot. Stir in brown rice.
  5. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–35 minutes, or until the rice is tender and chicken is cooked through.
  6. Stir in spinach during the last 2 minutes of cooking.
  7. Remove from heat, then stir in lemon juice and fresh parsley.
  8. Taste, adjust seasoning, and serve warm with extra black pepper if desired.