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Turmeric offers many health benefits for inflammation. The key compound in turmeric is curcumin. Curcumin helps reduce swelling and pain. This makes turmeric a great choice for anyone with joint pain or arthritis.

Soothing Turmeric Chicken Soup for Inflammation Relief

Experience the healing power of turmeric with this easy and delicious Soothing Turmeric Chicken Soup! Perfect for combating inflammation and easing joint pain, this flavorful recipe combines lean chicken, vibrant veggies, and the anti-inflammatory benefits of turmeric. Warm your body and boost your health with every cozy bowl. Dive into the recipe now and discover how to create a comforting dish that nourishes from the inside out. Click to learn more!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs (or breasts)

6 cups low-sodium chicken broth

1 tablespoon coconut oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

2 medium carrots, sliced

1 cup baby spinach

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Season the chicken thighs with salt and pepper. In a large pot, heat coconut oil over medium heat. Once hot, add the chicken and sear for about 5-7 minutes until browned on both sides. Remove from the pot and set aside.

    Sauté Aromatics: In the same pot, add the diced onion, cooking until translucent (about 3-4 minutes). Add the minced garlic and grated ginger, cooking for another minute until fragrant.

      Add Spices: Stir in the ground turmeric, cumin, and coriander. Let the spices cook for about 1 minute to release their flavors.

        Combine Ingredients: Pour in the chicken broth, add the sliced carrots, and return the seared chicken to the pot. Bring the mixture to a boil, then reduce to a simmer.

          Simmer: Cover and let it simmer for about 20-25 minutes or until the chicken is cooked through. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

            Finish the Soup: Add the baby spinach and lemon juice to the pot. Stir until the spinach is wilted. Taste and adjust seasoning with salt and pepper as needed.

              Serve: Ladle the soup into bowls and garnish with fresh parsley.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4

                  - Presentation Tips: Serve hot adorned with a sprinkle of extra parsley and a slice of lemon on the side for a pop of color. Enjoy with whole-grain bread or a side salad for a complete meal.