Turmeric Chicken Soup (Paleo, AIP, Whole 30)
This turmeric chicken soup is a nourishing and healthy meal. It's paleo, AIP, and whole30 friendly.
Ingredients
- 2 tbsp coconut oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 celery stalks chopped
- 1 cup golden beets peeled and chopped
- 2 cups carrots peeled and chopped into half-moons
- 2 cups cauliflower chopped
- 5 cups chicken broth
- 1 cup coconut cream optional, sub more broth
- Juice of half a lemon
- 2-3 tsp ground turmeric
- 1 tsp ground ginger
- ¼ tsp black pepper omit for AIP
- 3/4-1 tsp salt
- 16 oz chicken cooked and shredded
- 2 tbsp fresh parsley chopped (plus additional for garnish)
- 1 ½ cups kale destemmed and roughly chopped
Instructions
- Using a large stock pot or dutch oven, heat the coconut oil on medium heat.
- Add the onion and sauté for 4-5 minutes or until translucent Add in the garlic, celery, cauliflower, carrots, and beets and sauté for 5-6 minutes or until lightly softened
- Pour in the broth, coconut cream, and lemon juice. Stir until creamy. Season with turmeric (to taste), ginger, salt, and pepper, and stir until the soup is a rich golden color. Add the chicken and parsley and stir well to combine. Bring to a boil and reduce to a simmer for 20-25 minutes or until vegetables are softened to liking.
- Stir in the kale and simmer for another 5 minutes or until wilted.
- Remove from the heat and allow to slightly cool before serving. Serve topped with additional parsley.
Nutrition
Serving: 1g | Calories: 423kcal | Carbohydrates: 20.4g | Protein: 31.7g | Fat: 11g | Fiber: 5.8g