Anti-Inflammatory Low Purine Chicken and Vegetable Soup

A nourishing and comforting bowl of Anti-Inflammatory Low Purine Chicken and Vegetable Soup, designed to provide relief during times of illness while being rich in essential nutrients. This soup features tender pieces of chicken paired with a colorful array of low-carb vegetables such as zucchini, carrots, and vibrant sugar snap peas. Infused with the healing properties of turmeric and ginger, each spoonful offers not only delectable flavors but also a boost to your immune system and overall health. With its hydrating and soothing qualities, this easy-to-make soup is perfect for anyone feeling under the weather or in need of a satisfying meal. Ready in under 30 minutes, it is a quick solution for busy days, promoting wellness without sacrificing taste. Enjoy this wholesome dish as part of an anti-inflammatory or low purine diet, and feel good knowing it nourishes your body and contributes to your health goals.

Overview

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Yield

4 servings

Serving Size

1 cup (400 grams)

Boneless, Skinless Chicken Breast

Cut into bite-sized pieces

1 pound

Low-Sodium Chicken Broth

Use low-sodium to manage sodium intake

4 cups

Turmeric Powder

For anti-inflammatory properties

1 teaspoon

Fresh Ginger

Minced

1 tablespoon

Garlic

Minced

3 cloves

Zucchini

Diced

1 medium

Carrot

Diced

1 medium

Sugar Snap Peas

Trimmed and halved

1 cup

Spinach

Fresh, packed

2 cups

Olive Oil

For sautéing

1 tablespoon

Black Pepper

To taste

Steps

 
0 of 6

Nutrition Facts

Calories per Serving

250

Total Fat

7g

Saturated Fat

1g

Trans Fat

0g

Monounsaturated Fat

5g

Polyunsaturated Fat

1g

Cholesterol

70mg

Sodium

350mg

Total Carbohydrates

14g

Dietary Fiber

4g

Soluble Fiber

1g

Insoluble Fiber

3g

Total Sugars

2g

Added Sugars

0g

Sugar Alcohols

0g

Protein

28g

Calcium

40mg

Iron

2mg

Potassium

600mg

Vitamin A

500mcg

Vitamin C

15mg

Phosphorus

300mg