Lemon Turmeric Chicken Soup with Fresh Dill
Studies on turmeric intake show benefits for cognitive health, immunity, arthritis, decreased cancer risk, detoxification, blood glucose balance, and more. And you don’t need very much to reap the benefits—research shows that 1 teaspoon a day, and often much less, is effective.
Lemon Turmeric Chicken Soup with Fresh Dill
Yield: 8 servings
Ingredients
Instructions
- Preheat oven to 400 degrees F. Brush each chicken breast with ~1 teaspoon of olive oil and season with garlic salt and onion powder. Place on a baking sheet with parchment paper and bake for 20-25 minutes until just cooked through. Remove the chicken from oven and let cool before chopping or shredding and set aside.
- In a dutch oven on medium to high heat, add the remaining olive oil and onions and sauté until translucent and tender, about 7 minutes. Add the celery, carrots, and salt, and sauté for an additional 10 minutes or until the celery and carrots are tender.
- Add the chopped cabbage and garlic and sauté for 30-60 seconds more until the garlic is fragrant. Add the bay leaves, ground turmeric, and chicken stock and bring to a boil on high heat. Reduce to low and let simmer for 20 minutes.
- Finally, add the chopped or shredded chicken, lemon juice, lemon zest, Swiss chard leaves and stems, and fresh dill. Serve hot. Store any leftovers in airtight containers in the refrigerator for 3-4 days.
