Nourishing Anti-Inflammatory Chicken and Vegetable Soup

As the seasons change and cooler weather approaches, there’s nothing quite like a warm, hearty soup to nourish the body and soul. This Anti-Inflammatory Chicken and Vegetable Soup is not only delicious but also packed with wholesome ingredients that promote health and wellness. Let’s dive into why this recipe is a must-try!

Why Anti-Inflammatory Ingredients Matter

Inflammation is a natural response of the body, but chronic inflammation can lead to various health issues. Incorporating anti-inflammatory foods into your diet can help reduce inflammation and support overall health. This soup features a medley of vibrant vegetables and nutrient-dense ingredients that work together to create a flavorful and healthful meal.

Key Ingredients and Their Benefits:

• Olive Oil: A healthy fat rich in antioxidants, olive oil can help reduce inflammation and support heart health.

• Sweet Onion & Garlic: Both contain compounds that may help combat inflammation and boost the immune system.

• Turmeric: This golden spice is renowned for its anti-inflammatory properties, primarily due to curcumin, its active compound.

• Ginger: Known for its digestive benefits, ginger also has powerful anti-inflammatory effects.

• Cauliflower & Kale: These cruciferous vegetables are packed with vitamins, minerals, and fiber, making them excellent for gut health and overall wellness.

• Coconut Milk: Adds creaminess and healthy fats while also providing a rich source of medium-chain triglycerides (MCTs), which can support brain health.

• Shredded Chicken: A great source of lean protein, it helps with muscle repair and keeps you feeling full and satisfied.

Recipe: Anti-Inflammatory Chicken and Vegetable Soup

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Ingredients

• 1 tbsp olive oil

• 1 sweet onion, diced

• 2 stalks celery, diced

• 2 large carrots, diced

• 3 cloves garlic, minced

• 1 inch ginger, peeled and grated or minced

• 1 tsp ground turmeric

• 1 tsp salt

• 1 small cauliflower, diced into bite-sized pieces

• 1/2 bunch curly leaf kale, de-stemmed and chopped

• 6 cups chicken bone broth or chicken broth

• 1/2 cup full-fat coconut milk

• 4 cups cooked shredded chicken (from a rotisserie chicken or homemade)

Directions

1. Prepare the Vegetables: Start by dicing the onion, celery, and carrots. Chop the cauliflower into bite-sized pieces, and de-stem and chop the kale. Set aside the minced garlic and grated ginger.

2. Sauté the Base: Heat a large Dutch oven or pot over medium heat and add the olive oil. Once hot, add the diced onion, celery, and carrots. Cook, stirring occasionally, for about 8 minutes until the vegetables soften.

3. Add Aromatics: Stir in the minced garlic, grated ginger, turmeric, and salt. Cook for an additional 2 minutes, allowing the flavors to meld.

4. Combine Ingredients: Add the diced cauliflower, chopped kale, and broth to the pot. Cover and turn the heat to high, bringing the soup to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes.

5. Finish the Soup: Stir in the coconut milk and shredded chicken. Turn off the heat and mix well to heat the chicken through.

6. Serve and Enjoy: Ladle the soup into bowls and savor the nourishing flavors!

Conclusion

This Anti-Inflammatory Chicken and Vegetable Soup is perfect for meal prep or a cozy weeknight dinner. Not only does it warm you up, but it also provides your body with the nutrients it needs to combat inflammation. Enjoy a bowlful of health and flavor this season!