Description
A warm and comforting Christmas soup made in an air fryer, packed with anti-inflammatory ingredients to boost your health during the holiday season.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth (low sodium)
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp ginger, grated
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1 bay leaf
- 1/2 cup fresh parsley, chopped
Instructions
- Preheat the air fryer to 360°F (180°C).
- Toss chicken breasts with olive oil, salt, and pepper. Air fry for 12 minutes, flipping halfway.
- Shred the cooked chicken and set aside.
- In a pot, sauté onion, garlic, carrots, and celery until softened.
- Add chicken broth, turmeric, ginger, and bay leaf. Bring to a simmer.
- Stir in shredded chicken and cook for 10 minutes.
- Remove the bay leaf and garnish with fresh parsley before serving.
Notes
- Use organic chicken for better flavor and nutrition.
- Adjust spices to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Air Fryer
- Cuisine: American