Anti-Inflammatory Turmeric Chicken Soup Directions
- Heat the oil in a large pot over medium heat.
- Sauté the diced onion for 3-4 minutes until softened.
- Add garlic, ginger, turmeric, cumin, paprika, and cayenne (if using) and cook for 1-2 minutes until fragrant.
- Pour in chicken broth and optional coconut milk, stirring well.
- Add sliced carrots and diced celery. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Stir in shredded chicken and chopped kale or spinach, simmering for 5-10 minutes until greens are wilted and chicken is heated through.
- Mix in cooked quinoa or brown rice if using.
- Finish with fresh lemon juice and season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh herbs.
Points Calculation:
- Coconut oil (1 tbsp): 4 points
- Coconut milk (1 cup, optional): 10 points
- Quinoa or brown rice (1 cup, optional): 6 points
- All other ingredients: 0 points
Total Points: 20 points (if using coconut milk and quinoa or rice)
Servings: 6
Points Per Serving: 3.33
Nutrition Information (per serving):
- Calories: Approx. 140 (varies by ingredient choices)
- Fat: 8g
- Protein: 12g
- Carbohydrates: 6g
- Sugar: 2g
- Sodium: 270mg
I'm waiting for your comments! Enjoy!
