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    Slow Cooker Anti-Inflammatory Soup

     

    This soup is perfect.

    It’s low sodium, low carb, and delicious. It has so many healthy items in it, your body is getting every major nutrient it needs to work it’s best.

    This is one of my favorites. I make it all the time and since there is typically about 5 servings, I will usually make it on Sunday and then I have lunch for almost the entire week!

    The flavor is amazing. After I eat it, I literally feel better, no matter what is ailing me. I even feel more alert! With so many vitamins and minerals in one recipe, my body is probably doing a little dance that I am giving it an overload of things that will help it.

    I gave the recipe to my mom about 8 months ago. She tried it and said she felt better after eating it too. Did I just find a cure for feeling like crap? I don’t know. Maybe I wouldn’t go that far, but it would be awesome if I did!

    I have not succeeded at getting Aaron to eat broccoli yet. I feel I am almost there, because he will eat the rest of the ingredients in this soup, where he wouldn’t before. Hopefully I will succeed soon! Wish me luck!

    For right now, unfortunately, he has not tried this recipe because of his anti-broccoli stance. He is definitely missing out.

     

    Anti-Inflammaotry soup is made with tons of vegetables and curry, giving your meal a great taste and is full of nutrients your body loves! Made in the slow cooker, just chop and forget about it until it's time to eat!

     

    Health Benefits

    This recipe has so many health benefits, I think it would be easier if I list them out for you. I am going to skip the chicken, because after reading my Low Carb Taco Chicken recipe, you already know all the health benefits of chicken!

    Broccoli – anti-inflammatory, reduces cancer risk, reduces blood sugar levels, reduces heart disease risk, helps healthy digestion, supports health brain function and reduces mental decline, may help slow aging, boosts immune system, helps dental health, promotes health bones and joints, protects skin from sun damage

    Cauliflower- helps healthy digestion, aids weight loss, anti-inflammatory, supports metabolism, synthesizes DNA, supports brain health, may help blood pressure and heart disease

    Celery- anti-inflammatory, helps digestion, helps maintain blood sugar, has a neutralizing effect on acidic foods

    Carrots- regulates cholesterol, improves eye health, maintains blood sugar, improves blood pressure, boosts immune system, aids digestion, improves oral health, helps brain health

    Garlic- boosts immune system, lowers blood pressure, improves heart health and cholesterol, may help you live longer, reduces fatigue, reduces toxicity in the body, may improve bone health

    Red Onions- anti-inflammatory, helps protect against cancer, improves bone density, helps lower cholesterol

    Curry- helps improve brain health, helps fight cancer, relieves pain and inflammation, boosts heart and liver health, helps improve bone health, anti-bacterial

     



     

    Vitamins and Minerals!

    This recipe has every single major vitamin and mineral.  Seriously.  Good amounts of them too, not just trace amounts.

    I know after eating this, my body has so many nutrients to keep it working it’s best that I can’t help but feel happier.

    So what does it have the most of?

    (% DV based on 2000 calorie diet)

    • 184% Vitamin A
    •  13%  Thiamine (Vitamin B1)
    •  17%  Riboflavin (Vitamin B2)
    •  50%  Niacin (Vitamin B3)
    •  21%  Pantothenic Acid (Vitamin B5)
    •  52%  Vitamin B6
    •  20%  Folate (Vitamin B9)
    •  98%  Vitamin C
    •  82%  Vitamin K
    •  28%  Phosphorus
    •  14%  Magnesium
    •  23%  Manganese
    •  33%  Selenium

    Look at that Vitamin A number!  That means it is loaded with antioxidants!

     

    So How Can Those Vitamins Help Your Body?

    Many of the vitamins and minerals in this recipe are antioxidants, so you are getting a great dose of those.  The nutrients this recipe has most of will also help with immune function, reproduction, nervous system function, red blood cell formation, bone formation, metabolism, energy, hormone production and regulation, and wound healing!

    If I could do a cartwheel, I would be doing one right now. That’s how excited I am about this recipe.

     

    Tools for the Job

    Veggie Wash

    Chopping Mat

    Knife

    Instant Pot

    Other Nutrient Rich Recipes You May Enjoy

     

     

     

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    Anti-inflammatory Chicken and vegetable soup

    Anti-Inflammatory Soup


    • Author: Ashly
    • Prep Time: 15 minutes
    • Cook Time: 420 minutes
    • Total Time: 435 minutes
    • Yield: 5 1x
    • Diet: Low Calorie

    Description

    This soup is low carb, low sodium, and high in nearly all vitamins and minerals!  Tastes delicious and easy to prep for a low cost lunch throughout the week!


    Ingredients

    Scale
    • 1 lb Organic Boneless Skinless Chicken Breasts (chopped into 4 oz pieces)
    • 6 stalks Celery (chopped into about one inch pieces)
    • 5 Carrots (chopped into about one inch pieces)
    • 1/2 Red Onion (cut into about one inch tall, thin pieces)
    • 2 cups Broccoli (floret )
    • 2 cups Cauliflower (floret )
    • 2 tsp Minced Garlic (Equivalent to 4 cloves)
    • 32 oz Low Sodium Organic Chicken Broth

    Seasoning


    Instructions

    1. Dice/Chop all Veggies and Chicken accordingly
    2. In a separate bowl, combine all seasoning and mix
    3. In Instant Pot, add ingredients in the following order:  Chicken on bottom, then carrots, celery, onions, broccoli, cauliflower, minced garlic, seasoning.  Then pour the chicken broth on top of it all  (Because some things cook faster than others, you want this order to get everything tasting the same texture)
    4. Press the button for slow cook on regular heat for 7 hours.  (If you are using a regular slow cooker, you may need to adjust the time differently.  I used to do low heat for 7 1/2 to 8 hours)
    5. Once done, use a fork to shred the chicken pieces (this should easily come apart)
    6. Mix all together until blended
    7. Enjoy!

    Notes

    This recipe has a strong curry taste. If you have never had curry before, I recommend to use 1 tsp of curry instead of 2 the first time you make this because it can have an intense flavor if you aren’t used to it.

    Broccoli, cauliflower, celery, and carrots should still be fully formed at the end of cooking time, only super soft.  Chicken should be at the point where it easily shreds without much effort.

    • Category: Soup
    • Method: Instant Pot
    • Cuisine: American

    Nutrition

    • Serving Size: 1/5
    • Calories: 180
    • Sugar: 6.1g
    • Sodium: 275mg
    • Fat: 3.1g
    • Saturated Fat: 0.8
    • Unsaturated Fat: 2.3g
    • Trans Fat: 0g
    • Carbohydrates: 14.9g
    • Fiber: 5g
    • Protein: 24.7g
    • Cholesterol: 52mg

    Keywords: instant pot soup, slow cooker soup, healthy soup, low carb soup, low sodium soup, low calorie soup, low fat soup, nutrient filled soup, turmeric soup, curry soup, low calorie recipe, soup recipe, instant pot recipes

    Comments

      • Ashly Edmiston says

        You can use turmeric with a little bit of cumin and ginger, or you can leave it out all together.

    1. Eden says

      I was a little sceptical about the curry BUT this turned out so great. Everyone loved this soup. I used a mild curry. This recipe is definitely going to my favorite recipes folder. Thanks!

      • Ashly Edmiston says

        Thank you so much for the feedback!! I was nervous about the curry too, but it turned out I had nothing to worry about!

      • Ashly says

        Yes, you should be able to use a giant pot and add some extra water or chicken broth and boil all the ingredients for about 45-60 minutes or until chicken falls apart easily when stabbed with a fork.

    2. Clay says

      I’m making this for my Dad and I during this covid stuff. Is it ok to cook the chicken with everything else in a crock pot for 7-8hrs ? Or should I cook the chicken some first ? Sorry, I’m a new guy lol.

          • Ashly says

            Hello! I typically do not, because when the veggies cook, it will add to the broth already in there, and I like my soups to be “chunky”. However, this is just my personal preference. If you like your soups to have a lot of broth, you can add a couple of extra cups of water or broth and it should still taste about the same.

    3. Lorraine says

      This will be my immune booster, two bowls a day until a vaccine is available. I am going to pre mix the seasoning and put them in a baggie. Thank you this is excellent.

      • Ashly says

        No problem! I also have a cabbage soup and some chili recipes on here that have a ton of vitamins and minerals to help the immune system too if you want to check those out!

      • admin says

        Hello! I have not tried it with this particular soup, but you can use the soup button instead. The only things I believe would be different (based on other recipes I have made with soup function) is the consistency might be affected, which might affect the taste slightly. However, you may decide you like it better that way! I chose the slow cooking method for this recipe, because slow cooking it almost “melts” the veggies into the broth, so you get a very veggie flavor mixed throughout, and the veggies take almost no effort to chew (which is great if you are not feeling well). It also makes the chicken to where it easily falls apart when you mix it, instead of having to take it out and shred it. But that is my preference. I recommend to try it both ways and see which you like better. Thank you for asking! I hope you enjoy it!

          • admin says

            I have not personally tried that way, but I don’t see why that wouldn’t work. That will probably taste really good and is a great idea. For the soup function, I have had a couple of people in an Instant Pot Facebook group who tried it a while back, with both Stew and Soup functions and they said it came out great that way.

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