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Anti-Inflammatory Chicken and Coconut Soup

A warm, wholesome soup packed with anti-inflammatory ingredients like turmeric and ginger, perfect for busy weeknights and nourishing for the whole family.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon coconut oil Get ready for that aromatic flavor!
  • 1 medium onion, diced The base of so many delicious dishes
  • 2 cloves garlic, minced Because everything is better with garlic
  • 1 tablespoon fresh ginger, grated Hello, zingy goodness
  • 1 teaspoon turmeric powder Your anti-inflammatory superstar
Main Ingredients
  • 2 cups chicken broth Or vegetable broth for a vegetarian twist
  • 1 can (14 oz) coconut milk Because coconut makes everything better
  • 2 cups cooked chicken, shredded Use leftovers or rotisserie chicken for speed
  • 1 red bell pepper sliced For sweetness and color
  • 2 cups spinach leaves The more greens, the better!
  • 1 lime Juice of 1 lime For that zingy finish
  • Salt and pepper to taste Season it right

Method
 

Preparation
  1. In a sturdy pot, heat the coconut oil over medium heat. Once it’s melted and glistening, toss in your diced onion. Sauté for about 5-7 minutes until it turns golden and fragrant.
  2. Add in the minced garlic, ginger, and turmeric. Cook for 1-2 minutes, stirring constantly.
  3. Pour in the chicken broth and coconut milk. Stir gently as you bring this mixture to a simmer.
  4. Add the shredded chicken and sliced bell pepper to the pot. Let it simmer for about 5-10 minutes.
  5. Stir in the spinach leaves and remove the pot from heat. Add lime juice and season with salt and pepper.
  6. Taste the soup and adjust the seasoning if needed.

Notes

Tips: Experiment with fresh herbs like cilantro or basil before serving for added flavor. Use rotisserie chicken for a quicker meal. Be sure not to overcook the spinach so it remains vibrant.