Golden Turmeric Chicken Bone Broth Immunity Soup

Recipe Overview & Cooking Metrics

Equipment Needed

• 5-quart heavy stainless steel pot or Dutch oven
• Wooden cooking spoon
• Fine microplane grater
• Digital probe meat thermometer

Ingredients

• 1.5 pounds boneless skinless chicken breasts, thinly sliced
• 6 cups collagen-rich chicken bone broth
• 1.5 teaspoons ground golden turmeric (or 1 tablespoon freshly grated turmeric root)
• 1.5 tablespoons fresh ginger root, grated or julienned
• 4 cloves garlic, minced
• 2 medium carrots, sliced into 1/4-inch coins
• 2 stalks celery, sliced thin
• 3 cups fresh baby spinach leaves
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper (vital for activating turmeric curcumin)
• Juice of 1 fresh lemon
• 2 tablespoons fresh flat-leaf parsley, chopped

Step-by-Step Cooking Instructions

1. Heat 2 tablespoons extra virgin olive oil in a 5-quart pot over medium heat.
2. Add sliced carrots and celery. Sauté for 4 to 5 minutes until vegetables begin to soften.
3. Add minced garlic, grated fresh ginger, ground turmeric, and freshly cracked black pepper. Stir constantly for 60 seconds until intensely aromatic and golden.
4. Pour in 6 cups rich chicken bone broth, scraping up any spices clinging to bottom of the pot. Bring to a boil over medium-high heat.
5. Reduce heat to medium-low, cover, and simmer for 10 minutes until carrots are tender-crisp.
6. Add thinly sliced chicken breast strips into simmering golden broth. Simmer gently for 6 to 8 minutes until chicken tests 165°F (74°C) on a digital probe.
7. Turn off heat. Stir in fresh baby spinach leaves and let wilt in residual heat for 60 seconds.
8. Stir in fresh lemon juice and chopped parsley. Ladle steaming golden broth into bowls and serve immediately.

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Frequently Asked Questions