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