Inflammation-Fighting Turmeric Chicken Soup

Ingredients:

• 1 lb boneless, skinless chicken thighs (or breasts)

• 1 tbsp olive oil or avocado oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1-inch piece fresh ginger, grated (or 1 tsp ground ginger)

• 1 tbsp turmeric powder

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 small zucchini, diced

• 6 cups low-sodium chicken broth (bone broth for extra joint support!)

• Juice of 1/2 lemon

• Salt & pepper to taste

• Optional: 1/2 tsp black pepper (to boost turmeric absorption)

• Optional: Handful of chopped kale or spinach at the end for a leafy boost

Instructions:

1. Heat oil in a large pot over medium heat. Sauté onion until translucent.

2. Add garlic, ginger, and turmeric. Stir for 1–2 minutes until fragrant.

3. Add chopped carrots, celery, and zucchini. Cook for another 3 minutes.

4. Place chicken into the pot and pour in the broth. Bring to a gentle boil.

5. Reduce heat and simmer for 25–30 minutes, until chicken is cooked and veggies are tender.

6. Remove chicken, shred with forks, and return to the pot.

7. Add lemon juice, season with salt and pepper, and stir in greens (if using).

8. Let simmer 5 more minutes and serve warm.