Anti Inflammatory Chicken Soup
Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, sliced
1 teaspoon turmeric powder
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
6 cups chicken broth
2 cups cooked shredded chicken
1 cup frozen peas
1/4 cup fresh parsley, chopped
Salt to taste
Juice of 1 lemon
Directions:
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
Add the sliced carrots and celery, and cook for an additional 5 minutes.
Stir in the turmeric, ginger, and black pepper, cooking for 1-2 minutes until the spices are well combined with the vegetables.
Pour in the chicken broth, bring to a boil, then reduce the heat and let it simmer for 15 minutes or until the vegetables are tender.
Add the shredded chicken and peas to the pot, simmering for another 5 minutes until the peas are cooked through.
Stir in the fresh parsley and lemon juice, and season with salt to taste.
Serve hot, garnished with extra parsley if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 220 kcal | Servings: 4 servings