Carrots, celery, onion, mushrooms, garlic, spinach, and turmeric give this simple Immune Boosting Turmeric Chicken soup antioxidants and anti-inflammatory benefits. Built Paleo, Keto, and Whole 30 quickly. This soup boosts immunity and prevents winter flu!
Ingredient
– 2 Tbsp extra-virgin olive oil– 1 onion– 3 large celery stalk– 4 large carrot– 1 cup mushroom– 4 cloves garlic– 8 cups chicken bone broth– 2 Tbsp coconut amino– 2 bay leave– 1 tsp. turmeric powder– 1/2 tsp ground black pepper– 1/2 tsp. crushed red pepper– 3 cups cooked chicken– 2 cups baby spinach– 1 Tablespoon fresh dill
Direction
1
Add olive oil to a large pot or Dutch oven over medium heat. After heating, add onions, celery, and carrots. Mix with a wooden spoon. The onions should be translucent after 3-5 minutes.
2
Mix in turmeric and black pepper. Add crushed red pepper if using.
Stir in garlic and mushrooms. Garlic shouldn't brown. Just add to the onion mixture.
3
Add chicken broth and coconut amino (optional, but I like the flavor). Bring to boil. Add a spoonful of the bouillon paste (or MSG-free bouillon if you prefer; I prefer natural for flavor).
4
Add Shredded Chicken And Spinach In The Last 10 Minutes And Simmer Gently. Stir In Fresh Dill. Heat The Chicken And The Spinach Wilts In Minutes. Simmer Gently. Longer Simmering Yields Richer Flavor.
5
If you are cooking the pasta in the broth, add it now. If not, cook it in a medium pot in boiling, salted water until al dente. Drain, drizzle olive oil, and set aside in a bowl until chickpea soup is ready).
6
Simmer Broth For 20 Minutes On Low Heat.
7
Assess soup flavor. Discard bay leaves. Check seasoning. Add salt, pepper, and any hot pepper if needed.
Fill bowls and enjoy! Use cauliflower rice for low-carb.