Instructions:
In a large pot, heat oil over medium heat. Add onions and sauté for 3–4 minutes until translucent.
Add garlic, ginger, turmeric, cumin, and black pepper. Stir for 1–2 minutes until fragrant.
Add chicken cubes and cook until browned on all sides (about 5 minutes).
Add chopped carrots and celery. Stir well.
Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
Add coconut milk (if using) and spinach. Simmer for another 5 minutes.
Season with salt and finish with lemon juice.
Serve hot, garnished with fresh herbs.
Serving and Storage Tips:
Serve with whole grain bread or over cooked quinoa for extra fiber.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup also freezes well for up to 2 months—just reheat gently on the stove.
Variations:
Vegetarian Option: Replace chicken with chickpeas or lentils and use vegetable broth.
Spicy Boost: Add a pinch of cayenne or chopped fresh chili for heat.
Extra Veggies: Include zucchini, bell peppers, or sweet potatoes for added nutrients.
FAQ:
Q: Can I use bone-in chicken?
A: Yes, but you may need to cook the soup longer and remove bones before serving.
Q: Is turmeric really anti-inflammatory?
A: Yes! Turmeric contains curcumin, a compound shown to have anti-inflammatory and antioxidant properties, especially when combined with black pepper.
Q: Can I make this in a slow cooker?
A: Absolutely—just add all ingredients (except spinach and lemon juice) and cook on low for 6–7 hours. Stir in spinach and lemon at the end.
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