This Golden Anti-Inflammatory Chicken Soup is a nourishing and flavorful soup that’s perfect for a healthy meal or when you’re feeling under the weather. It’s loaded with colorful vegetables, warming spices with anti-inflammatory properties, and tender chicken.
Ingredients:
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Healthy Fats:
- 2 tablespoons coconut oil
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Aromatics and Vegetables:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 celery stalks, chopped
- 1 cup golden beets, peeled and chopped
- 2 cups carrots, peeled and chopped into half-moons
- 2 cups cauliflower, chopped
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Liquids and Seasonings:
- 5 cups chicken broth
- 1 cup coconut cream (optional, substitute with more broth for a lighter version)
- Juice of half a lemon
- 2–3 teaspoons ground turmeric
- 1 teaspoon ground ginger
- ¾ – 1 teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (omit for AIP)
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Protein and Fresh Herbs:
- 16 ounces cooked and shredded chicken
- 2 tablespoons fresh parsley, chopped (plus additional for garnish)
- 1 ½ cups kale, destemmed and roughly chopped
Instructions:
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Sauté the Vegetables:
- In a large pot or Dutch oven, heat the coconut oil over medium heat.
- Add the diced onion and sauté for 4-5 minutes until softened and translucent.
- Add the minced garlic, celery, cauliflower, carrots, and beets. Sauté for another 5-6 minutes until slightly softened.
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Add Broth, Seasonings, and Chicken:
- Pour in the chicken broth, coconut cream (if using), and lemon juice. Stir well to combine and create a creamy base.
- Season with turmeric (adjust to your taste preference), ground ginger, salt, and black pepper (omit for AIP). Stir until the soup turns a rich golden color from the turmeric.
- Add the shredded cooked chicken and chopped parsley. Stir well to incorporate.
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Simmer and Serve:
- Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables reach your desired level of tenderness.
- Stir in the kale and simmer for an additional 5 minutes, or until wilted.
- Remove the pot from heat and allow the soup to cool slightly before serving.
- Garnish with additional chopped fresh parsley for a pop of color and freshness (optional).
Tips:
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Dietary Adaptations:
- For a lighter version, omit the coconut cream and use more chicken broth.
- This recipe is already gluten-free and dairy-free (if you omit the coconut cream).
- For the Autoimmune Protocol (AIP), omit the black pepper.
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Leftovers: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through.
Final Thoughts:
This Golden Anti-Inflammatory Chicken Soup is a nourishing and flavorful recipe that’s easy to make and packed with good-for-you ingredients. It’s a great way to boost your vegetable intake and enjoy a comforting and delicious meal. So whip up a batch of this soup and enjoy it throughout the week!
Conclusion:
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In conclusion, this Golden Anti-Inflammatory Chicken Soup recipe offers a delicious and healthy way to nourish your body. It’s packed with vibrant vegetables like golden beets, carrots, and cauliflower, along with warming spices like turmeric and ginger which have anti-inflammatory properties. The addition of shredded chicken provides protein, and the creamy broth (with or without coconut cream) creates a comforting and satisfying meal.