Ingredients
-
1 tbsp olive oil
-
1 yellow onion, diced
-
3 carrots, sliced
-
3 celery stalks, sliced
-
4 cloves garlic, minced
-
1 tbsp fresh ginger, grated
-
1 tbsp ground turmeric
-
½ tsp black pepper
-
8 cups low-sodium chicken broth
-
1.5 lbs boneless, skinless chicken thighs
-
1 bunch kale, stems removed, leaves chopped
-
Juice of ½ lemon
-
Sea salt to taste
Instructions
-
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 mins until softened.
-
Add garlic, ginger, turmeric, and black pepper. Cook for 1 minute until fragrant.
-
Pour in the chicken broth and add the chicken thighs. Bring to a boil, then reduce heat and simmer for 15-20 mins until chicken is cooked through.
-
Remove chicken and shred with two forks. Return to the pot.
-
Stir in the chopped kale and simmer for 5 more minutes until wilted.
-
Stir in the lemon juice. Season with salt to taste. Serve hot.
Notes
-
Black Pepper is Non-Negotiable: It dramatically increases your body’s absorption of turmeric’s benefits.
-
Acid is Key: The lemon juice at the end brightens all the flavors and adds another layer of anti-inflammatory power.
-
Make it Ahead: This soup tastes even better the next day and freezes perfectly.
- Prep Time: 15
- Cook Time: 30
- Category: Soup, Dinner
- Cuisine: American
- Diet: Gluten Free