Turmeric-Ginger Chicken Soup

Chicken soup gets more soothing with the addition of turmeric, ginger, and black pepper — a potent combo for arthritis pain. Garlic, onion, and spinach add more anti-inflammatory power.

By Robin Asbell | Experience Life

Makes 6 to 8 servings
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

1 tbs. extra virgin olive oil
1 large yellow onion, chopped
1½ tbs. minced fresh turmeric
1½ tbs. minced fresh ginger
3 cloves garlic, chopped
½ tsp. sea salt
1 tsp. freshly ground black pepper
2 bay leaves
2 quarts chicken stock
2 large carrots, chopped
3 celery ribs, chopped
1½ lb. chicken breast, chopped
5 oz. spinach

Directions

STEP 1

Place a large pot over medium heat, then add the olive oil and heat until shimmering. Add the onion and cook, stirring occasionally, until slightly softened, about five minutes.

STEP 2

Add the turmeric, ginger, and garlic and cook until very fragrant, about 30 seconds.

STEP 3

Add the salt, pepper, and bay leaves and stir, then pour in the chicken stock and bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes.

STEP 4

After 15 minutes, add the chopped carrots, celery, and chicken to the stock and simmer gently for 10 minutes, adjusting the heat as necessary to maintain a simmer.

STEP 5

Take the pot off the heat, pluck out the bay leaves, and stir in the spinach. Serve hot.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

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