Ingredients

For the Soup

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breast, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground turmeric
• 1 teaspoon ground black pepper
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 6 cups low-sodium chicken broth
• 1 cup sweet potato, diced
• 1 teaspoon sea salt (or to taste)
• 2 cups fresh spinach
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Optional Garnishes

• Lemon wedges
• Fresh cilantro
• Red pepper flakes
• Extra black pepper

Why You’ll Love This Recipe

• Rich in anti-inflammatory ingredients
• High in protein and fiber
• Naturally gluten-free
• Easy one-pot meal
• Great for meal prep and freezing
• Family-friendly and flavorful

Instructions

Step 1: Prepare the Chicken

1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced chicken and cook for 5–6 minutes until lightly browned on all sides. The chicken does not need to be fully cooked at this stage because it will continue cooking in the broth.
2. Transfer the chicken to a plate and set aside.

Step 2: Sauté the Aromatics

1. In the same pot, add the chopped onion and cook for about 3 minutes until softened. Stir in the garlic and fresh ginger and cook for another minute until fragrant.
2. Add the turmeric and black pepper. Stir continuously for 30 seconds to allow the spices to bloom, releasing their flavor and aroma.

Step 3: Add the Vegetables

1. Add the carrots, celery, bell pepper, and sweet potato to the pot. Stir well so the vegetables are coated with the spices.
2. Cook for approximately 3–4 minutes, stirring occasionally.

Step 4: Simmer the Soup

1. Pour in the chicken broth and return the chicken to the pot. Add the sea salt and stir thoroughly.
2. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the vegetables are tender and the chicken is fully cooked.

Step 5: Add the Spinach

1. Stir in the fresh spinach and allow it to wilt for 2–3 minutes. The spinach will add color, nutrients, and freshness to the soup.

Step 6: Finish with Lemon

1. Turn off the heat and stir in the fresh lemon juice. The lemon brightens the flavors and complements the earthy turmeric beautifully.
2. Taste and adjust seasoning if needed.

Step 7: Serve

1. Ladle the soup into bowls and garnish with fresh parsley, cilantro, or a squeeze of additional lemon juice.
2. Serve hot and enjoy.

Nutrition

Calories: 265 · Protein: 26g · Fat: 10g · Carbohydrates: 16g · Saturated Fat: 2g · Fiber: 4g · Sugar: 5g · Sodium: 520mg