Turmeric Ginger Chicken Soup

Serves 4 | Slow Cooker.

If you know me, you know I’m a summer girl through and through. But unfortunately, the calendar has other plans.

The cooler mornings are here, the sweaters are coming out and I guess that means soup season has officially arrived.

This Turmeric Ginger Chicken Soup is exactly the kind of fall dinner I love simple ingredients, lots of flavour and, best of all, the crockpot does most of the work.

A little nutrition nugget: Turmeric contains curcumin, a compound that’s been studied for its antioxidant and anti-inflammatory properties. Curcumin isn’t absorbed particularly well on its own, but pairing turmeric with black pepper can help increase its absorption.

Nothing complicated. Just another reason to season your soup.

Now, let’s make dinner

Ingredients

• 2 boneless, skinless chicken breasts

• 4 cups low-sodium chicken broth

• 2 cups water

• 1 onion, diced

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 large carrot, sliced

• 2 celery stalks, chopped

• 1 cup baby spinach

• Salt and pepper to taste

• Juice of 1 lemon

• Fresh cilantro or parsley for garnish, optional

Directions

1. Add the chicken breasts, broth, water, onion, garlic, ginger, turmeric, cumin, carrot and celery to the crockpot.

2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.

3. Remove the chicken, shred it using two forks and return it to the crockpot.

4. Stir in the baby spinach, lemon juice, salt and pepper. Cook for another 5–10 minutes, until the spinach wilts.

5. Serve hot and garnish with fresh cilantro or parsley, if desired.