Chicken Turmeric Soup

Turmeric is a super spice, delivering many proven health benefits such as reducing inflammation and acting as a natural antioxidant.



Our Chicken Turmeric Soup is here just in time for flu season, since our bodies need all the help they can get to fight off those nasty cold and flu bugs! We’ve used garlic and lemon juice for added immune system and antioxidant boosts, chicken and quinoa for a hefty dose of protein, and plenty of veggies to pack in lots of vitamins and nutrients. Thanks to a variety of spices and herbs, it tastes amazing, but it also packs a healthy punch!

You can make a batch of this soup and save the leftovers for meals all week, or serve for dinner so your family can reap the health benefits as well. It’s a must for your menu rotations during this cold and flu season!

Yields: 8 servings | Serving Size: 1 1/2 cups | Calories: 226 | Total Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 433mg | Carbohydrates: 13g | Fiber: 2g | Sugar: 3g | Protein: 26g | SmartPoints: 5

Ingredients

2 tablespoons olive oil
2 cloves of garlic, minced
1 sweet yellow onion, diced
3 carrots, chopped
3 celery stalks, chopped
3 boneless or about 1.5 pounds, skinless chicken breasts, sliced into thin strips
1 tablespoon turmeric powder
1/4 teaspoon mustard seed
1/4 teaspoon cayenne
1 teaspoon salt
8 cups low sodium chicken broth
1 tablespoon lemon juice
1 cup cooked quinoa or brown rice
1 bunch cilantro, chopped, for garnish

Directions



Heat the olive oil in a soup pan over medium heat. Add garlic and cook for 1 to 2 minutes, then add onion, carrots, and celery. Cook for a few minutes until the vegetables begin to soften, then add chicken. Cook for another 4 minutes, stirring so all sides of the chicken cook. Add the turmeric, mustard seed, cayenne, and salt, then pour on the chicken broth and lemon juice.

Bring to a boil, then simmer for about half an hour. Add quinoa or rice and top with chopped cilantro.