Anti-Inflammatory Chicken Ginger Soup combines chicken breast with healthy vegetables, ginger, and several tasty spices including the medicinal Turmeric. This soup is filling, ultra healthy, and should be on your menu to kick off the new year.
kosher salt and freshly ground black pepper- to taste
1teaspoonturmeric
1teaspoononion powder
1/2teaspoonrosemary
1/2teaspoonthyme
3clovesgarlic- minced
4Tablespoonsginger- minced
9-10cupslower sodium chicken broth
2.5poundschicken breasts- cut into two-inch cubes
2cupsfrozen peas
Instructions
In a large stock pot over medium-high heat, add olive oil, and then the chopped onion, carrots, celery, and cabbage. Cook until slightly softened, about 6-7 minutes.
Add the garlic, ginger, and seasonings - salt, pepper, turmeric, onion powder, rosemary, and thyme. Cook for a couple of minutes, stirring constantly.
Then add the chicken broth and bring to a boil. Season the chicken breast with salt and add it to the pot over medium heat. Cook until done, about 15 minutes. Remove chicken and set aside to cool slightly.
Shred chicken with two forks, or add it to a standing mixer to shred. Add it back to the pot, along with the frozen peas. Continue simmering for about 10 minutes or until peas are warm.
Check seasonings, and serve with some freshly ground black pepper.
Notes
Curcumin is the ingredient in Turmeric that provides the anti-inflammatory benefit. It's helpful to take it with black pepper for better absorption into the bloodstream, which is why freshly ground black pepper is an ingredient in my recipe.