The Anti-Inflammatory Creamy Chicken Soup has a juicy texture and rich flavor. We prepare this creamy soup with tender chicken breast, onion, carrots, celery, garlic, fresh ginger, turmeric, cauliflower, spinach, coconut milk, chicken broth, lemon juice, parsley, and aromatic herbs. This creamy soup contains approximately 280 calories and only 10 g net carbs. We make this creamy soup in just 45 minutes. You can serve this creamy soup with Mediterranean Cucumber Salad, Lemon Herb Quinoa, Whole Grain Artisan Bread, Roasted Brussels Sprouts, or Mixed Greens with Lemon Vinaigrette.
STATS:
- Diet: Anti-Inflammatory
- Time for Prep: 15 minutes
- Cuisine: American
- Calories: 290 kcal
- Course: Soup, Main Course
- Time for Cooking: 35 minutes
- Size/serving: 1½ cups
- Mode of Cooking: Stovetop
- Overall Portions: 6
- Total Duration: 50 minutes
TOOLS:
- Large Dutch oven
- Sharp chef’s knife
- Cutting board
- Measuring cups
- Wooden spoon
- Ladle
- Small whisk
- Vegetable peler
- Measuring spoons
INGREDIENTS:
SOUP:
- 1 tablespoon olive oil
- 1 yellow onion
- ½ teaspoon black pepper
- 2 carrots
- Celery, two stalks
- Garlic, four pieces
- 1 tablespoon ginger
- Ground turmeric, one tsp.
- One tsp. thyme
- One lb. chicken breast
- Six cups of chicken broth
- Cauliflower florets, one cup
- One cup of coconut milk
- Two tbsp. lemon juice
- 2 cups baby spinach
- One tsp. sea salt
- Two tbsp. parsley
INGREDIENT NOTES:
OLIVE OIL:
- We use olive oil to provide healthy fats and add richness. Switch it out with coconut oil.
ONION:
- Utilize an onion to create a flavorful base and natural sweetness in the soup. As a substitute, use shallots, white onions, or leeks.
CARROTS:
- We utilize carrots to provide color and nutrients. You can swap them with sweet potatoes, butternut squash, or parsnips.
CELERY:
- Use celery to deliver freshness and depth of flavor. As a replacement, use fennel or additional carrots.
GARLIC:
- We utilize garlic to provide bold flavor and immune-supporting benefits. You can substitute it with one tsp. of garlic powder or roasted garlic.
FRESH GINGER:
- Use fresh ginger to give a warm spice and anti-inflammatory qualities. As another option, utilize one tsp. of ground ginger.
TURMERIC:
- We use turmeric to provide anti-inflammatory benefits and a vibrant golden color. Also, utilize turmeric root or curry powder.
BLACK PEPPER:
- Utilize black pepper to boost flavor and boost turmeric absorption. You can swap it with white pepper or omit it if preferred.
CHICKEN BREAST:
- We use chicken breast to provide protein content and make the soup filling. As another option, use chicken thighs, turkey breast, or shredded rotisserie chicken.
CHICKEN BROTH:
- Use chicken broth to create a rich and flavorful soup base. You can replace it with vegetable broth.
CAULIFLOWER:
- Using cauliflower will give the soup a silky texture and thickness. You can substitute it with white beans, potatoes, or parsnips.
COCONUT MILK:
- Use coconut milk to provide a silky and creamy texture. You can replace it with cashew cream, oat cream, or light cream.
LEMON JUICE:
- We use lemon juice to deliver a bright texture and richness. As a substitute, use lime juice or apple cider vinegar.
SPINACH:
- Utilize spinach to add nutrients and vibrant color to the soup. We might swap it with Swiss chard or baby arugula.
PARSLEY:
- We use parsley to provide freshness and a clean herbal finish. You can replace it with cilantro, dill, or fresh basil.
INSTRUCTIONS:
- We slowly warm the olive oil in a big soup pot.
- Include the celery, onion, and carrots.
- Cook them till they get softer, for almost seven minutes.
- Mix in the thyme, garlic, black pepper, ginger, and turmeric.
- Cook them till they get aromatic, for almost one minute.
- Put the chicken breast in a pot.
- Fill in the chicken broth and include cauliflower florets.
- And gently boil the mixture, lower the flame, and then wrap it.
- Slowly cook till the chicken becomes soft and fully prepared, for about twenty-five minutes.
- Bring the chicken out of the pot and make shreds with 2 forks.
- Put the shredded chicken back in the soup
- Perfectly stir the coconut milk and slowly cook for an extra five minutes.
- Whisk in the spinach and cook till it wilts, for almost two minutes.
- Include the salt and lemon juice.
- Serve this chicken soup warm with parsley.
TIPS:
- Include additional veggies like mushrooms or zucchini for extra nutrients.
- We utilize freshly grated ginger to get anti-inflammatory qualities and a strong flavor.
- Finely make shreds of the chicken to provide a perfect texture.
- After including coconut milk, do not boil it too much to avoid separation.
SERVING SUGGESTIONS:
BERRY TOPPINGS:
- Fresh Raspberries
- Fresh Blackberries
- Sliced Strawberries
- Mixed Berry Medley
- Berry Chia Compote
NUT TOPPINGS:
- Chopped Pecans
- Sliced Almonds
- Crushed Walnuts
- Toasted Macadamia Nuts
- Candied Keto Pecans
TOPPINGS:
- Sugar-Free Whipped Cream
- Vanilla Mascarpone Cream
- Coconut Whipped Cream
- Cinnamon Cream Topping
- Keto Cream Cheese Frosting
CHOCOLATES:
- Sugar-Free Chocolate Shavings
- Keto Chocolate Sauce
- Dark Chocolate Curls
- Chocolate Ganache Drizzle
- Keto Chocolate Chips
BEVERAGES:
- Bulletproof Coffee
- Unsweetened Iced Coffee
- Green Tea
- Herbal Tea
- Unsweetened Almond Milk Latte
STORAGE INFORMATION:
FRIDGE:
- Store this chicken soup in a covered container for nearly four days.
FREEZER:
- Store this chicken soup for almost ninety days.
FAQs:
How will we prepare a thicker consistency?
- You can include additional cauliflower or blend a portion of the soup.
Could we prepare this chicken soup without dairy?
- Yes, you can use vegan elements, although it is already a non-dairy chicken soup.
Will we use a slow cooker to prepare this chicken soup?
- You can include each element without parsley, spinach, coconut milk, and lemon juice. Slowly cook for almost seven hours, mix in the leftover components, and then serve it.
May we utilize rotisserie chicken?
- Sure, you can use almost three cups of cooked and shredded chicken in the last ten minutes of cooking.
NUTRITIONAL FACTS:
Portion Size: 1½ Cups
Calories: 290 kcal
Sodium: 510 mg
Net Carbs: 9 g
Fiber: 3 g
Sugar: 4 g
Fats: 15 g
Proteins: 28 g
Total Carbs: 12 g
