Chicken and Vegetable Turmeric Soup

I can’t believe we are in mid-January now. It’s crazy how quickly the time has flown! With the cold settling in for most of us and the cold and flu season just ramping up, I thought I would share my favorite cozy soup recipe with you. I make this recipe so often because it instantly makes me feel better. It also helps that this soup is packed with nutrients that help support our immune system.

Turmeric helps reduce inflammation. Ginger assists with digestion and the removal of toxins and also reduces inflammation. Kale is packed with fiber, vitamin K, vitamin A, and vitamin C. Bella mushrooms are a good source of vitamin D, vitamin B, magnesium, potassium, and phosphorus, all supporting immune system function. Chicken and beans are good sources of protein that help our body build cells and muscles, aid the immune system, and support brain health.

This recipe changes depending on what vegetables I have in the fridge or if something at the grocery store spikes my interest. So, while you can follow this recipe exactly, feel free to add your own twist. I’d love to hear how you changed it up in a reply.

Also, if you are a vegetarian, you can use vegetable broth instead of chicken and still have a hearty soup packed with nutrients and vitamins to support your immune system!

Ingredients

Serving Size: 4-6 servings

• 1.5 pounds of chicken breast

• 1 tbsp extra virgin olive oil (EVOO)

• 2 tsp salt

• 1 diced yellow onion

• 4 medium purple potatoes

• 3 stalks of celery, diced

• 3 large carrots, peeled and diced

• 0.5 pounds of sliced Bella mushrooms

• 3 garlic cloves, minced

• 1/2 tsp Italian seasoning

• 1 tsp ground black pepper

• 1 can cannoli beans, drained

• 1 bunch of kale, roughly chopped

• 1 tsp ground turmeric

• 1 tsp of freshly grated ginger

• 8 cups chicken broth (or vegetable broth or bone broth for extra protein)

Instructions

• Heat about 1 tbsp of EVOO in a stockpot over medium heat.

• Add the diced onion and 1 tsp of salt to the stockpot. Cook for 3-4 minutes until the onions are soft and translucent.

• Add the carrots, celery, and minced garlic to the stockpot. Cook for another 3-4 minutes.

• While the vegetables cook, wrap the purple potatoes in a damp towel and microwave for 3 minutes. Once cooled, dice them and add to the stockpot.

• Stir in the Italian seasoning, 1 tsp salt, and 1 tsp ground pepper into the stockpot.

• Add the cannellini beans, mushrooms, and broth to the stockpot.

• Add the chicken and let it simmer. Add ground turmeric and grated ginger. Bring it to a boil, then simmer on medium heat for about 10-15 minutes until the chicken is cooked (165 degrees Fahrenheit). Remove the chicken, shred it, and return it to the pot.

• Add the kale and let it simmer for 5-10 minutes.

I hope you stay warm and cozy this winter. Look for more of my winter recipes.

Some upcoming events:

• Join my FREE 7-day happiness challenge. To join, fill out this form. What to expect:

  • a small group of like-minded individuals

  • a daily theme and exercise to complete on your own time throughout the day

  • group support, conversation, and accountability

  • At the end of the 7 days, you will be left feeling confident in knowing easy ways to cultivate inner fulfillment, peace, and joy

• Join me in a LIVE menopause talk in NYC on January 30th, link here

• I’m offering 30% off sessions between now and January 31st; use the code HEALTHEHOLIDAYS link here