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Dinner: Anti-Inflammatory Chicken Soup: PCOS-Friendly Comfort Food
Grocery List: - Organic chicken breast - Low-sodium chicken broth - Cauliflower (or pre-riced cauliflower) - Carrots - Celery - Onion - Garlic - Fresh ginger - Turmeric powder - Baby spinach - Extra virgin olive oil - Black pepper - Sea salt Glycemic Index Information: - Cauliflower rice (GI: Low) - Carrots (GI: Medium) - Onions (GI: Low) - Spinach (GI: Low) This recipe features ingredients specifically chosen for their low glycemic impact and anti-inflammatory properties.
This Anti-Inflammatory Chicken Soup is specifically designed for PCOS management, combining key nutrients that support hormonal balance and reduce inflammation. The turmeric and ginger provide powerful anti-inflammatory compounds, while the lean chicken offers essential protein for blood sugar regulation. Cauliflower rice keeps the glycemic load low while adding crucial fiber and nutrients. The combination of vegetables provides antioxidants and minerals that support liver health and hormone metabolism. This soup is particularly beneficial for: - Blood Sugar Management: The high protein content and fiber-rich vegetables help maintain stable blood sugar levels - Inflammation Reduction: Turmeric and ginger are potent anti-inflammatory ingredients - Hormone Balance: Lean protein and fiber support healthy hormone levels - Liver Support: Cruciferous vegetables aid in detoxification - Immune System: Vitamin C and zinc from vegetables boost immunity The recipe is designed to be easy to prepare while maximizing nutritional benefits for PCOS management.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
This recipe includes superfoods such as:
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Get it now →Ingredients
8 oz (225g) organic chicken breast, diced;2 cups (480ml) low-sodium chicken broth;1 cup cauliflower rice;1 medium carrot, sliced;2 celery stalks, chopped;1 small onion, diced;2 garlic cloves, minced;1-inch piece fresh ginger, grated;1 tablespoon turmeric powder;1 cup baby spinach;1 tablespoon extra virgin olive oil;¼ teaspoon black pepper;Sea salt to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
2. Add diced chicken and cook until no longer pink, about 5-7 minutes.
3. Stir in turmeric powder and black pepper. Cook for 1 minute to bloom the spices.
4. Add carrots and celery. Cook for 3 minutes.
5. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
6. Add cauliflower rice and cook for 5 minutes.
7. Stir in spinach and cook until just wilted, about 1 minute.
8. Season with salt to taste and serve hot.
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Get it now →Nutrition Facts
Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 285 kcal | ||
| Fat 12 g | ||
| Carbohydrate 18 g | ||
| Protein 32 g | ||
| Omega 3 0.80 g | ||
| Chromium 12.00 mg | ||
| Zinc 3.50 mg | ||
| Vitamin D 42.00 mcg | ||
| Magnesium 145.00 mg | ||
| B Vitamins 4.20 mg | ||
| Iron 3.2 mg | ||
| Calcium 85 mg | ||
| Cholesterol 65 mg | ||
| Monounsaturated Fat 6.5 g | ||
| Polyunsaturated Fat 2.8 g | ||
| Saturated Fat 1.8 g | ||
| Sodium 480 mg | ||
| Sugar 4 g | ||
| Potassium 685 mg | ||
| Vitamin A 4520 mcg | ||
| Vitamin C 45 mg | ||
| Fiber 6 g | ||
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