Sopa antiinflamatoria de pollo y cúrcuma

Ingredientes

• Olive oil (or avocado oil)
• Onion (1 medium, diced)
• Carrots (2–3, sliced)
• Celery (2–3 ribs, sliced)
• Garlic (3–4 cloves, minced)
• Fresh ginger (1–2 inches, grated) or 1 teaspoon ground
• Ground turmeric (2 teaspoons)
• Ground black pepper (1/2 teaspoon, or to taste)
• Chicken broth (6 cups, low sodium)
• Chicken (1–1.5 pounds boneless, skinless thighs or breasts)
• Bay leaf (1) and optional pinch of red pepper flakes
• Lemon (1–2, for juice and zest)
• Greens (2 cups baby spinach or kale, chopped)
• Fresh herbs (parsley or cilantro, chopped)
• Salt (to taste)
• Optional add-ins: cooked rice, quinoa, or small pasta

Preparación

1. 1

   Sauté the veggies. Warm 1–2 tablespoons oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.

2. 2

   Bloom the spices. Stir in garlic, ginger, turmeric, black pepper, and a pinch of red pepper flakes if using. Cook 1 minute until fragrant.

3. 3

   Add broth and chicken. Pour in the broth, add bay leaf, and nestle in the chicken. Bring to a gentle boil, then reduce to a simmer.

4. 4

   Simmer until tender. Cook 15–20 minutes, or until chicken is cooked through and easily shreds.

5. 5

   Shred and return. Remove chicken, shred with two forks, and return it to the pot. Discard the bay leaf.

6. 6

   Add greens and lemon. Stir in spinach or kale until wilted. Add lemon zest and juice to taste. Season with salt and more pepper.

7. 7

   Optional starch. For a heartier bowl, add cooked rice, quinoa, or small pasta right before serving.

8. 8

   Finish with herbs. Top with chopped parsley or cilantro. Taste and adjust lemon and seasoning.