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Turmeric is a bright yellow spice that has many health benefits. One of the key benefits is its ability to reduce inflammation. This can help you feel better and heal faster. Turmeric contains curcumin, which is the compound that gives it these healing properties.

Soothing Turmeric Chicken Soup for Inflammation Relief

Discover the healing power of my Soothing Turmeric Chicken Soup for Inflammation Relief! This delicious recipe combines the anti-inflammatory benefits of turmeric with the comforting goodness of chicken soup, packed with nutrients to boost your immune system. Perfect for soothing joint pain and promoting recovery, this easy-to-make dish will warm your soul. Click through to explore the full recipe and start cooking today for a healthier you!
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon black pepper

4 carrots, sliced

2 celery stalks, chopped

6 cups low-sodium chicken broth

1 cup coconut milk

1 cup spinach leaves

Juice of 1 lemon

Fresh cilantro, for garnish

Salt to taste

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Add the ground turmeric, ground cumin, and black pepper to the pot, stirring to coat the onions and garlic. Cook for 1-2 minutes to release the spices' flavors.

        Increase the heat to medium-high and add the chicken thighs to the pot, browning them on both sides for about 4-5 minutes.

          Pour in the sliced carrots, chopped celery, and chicken broth, bringing the mixture to a boil.

            Once boiling, reduce heat to low, cover, and let simmer for 20-25 minutes, or until the chicken is cooked through and tender.

              Remove the chicken thighs, shred them with two forks, and return shredded chicken to the pot.

                Stir in the coconut milk, spinach leaves, and lemon juice. Simmer for an additional 5-10 minutes until the spinach is wilted and the soup is heated through.

                  Season with salt to taste and adjust the seasoning if needed.

                    Serve hot, topped with fresh cilantro for a burst of flavor.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4