Description
This Anti-Inflammatory Turmeric Chicken Soup is a nourishing and soothing meal packed with immune-boosting ingredients like turmeric, ginger, garlic, and fresh vegetables. Featuring tender chicken, vibrant carrots, celery, and leafy greens, this soup provides comforting wholesomeness perfect for chilly days or recovery times.
Ingredients
Base and Aromatics
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 1 tablespoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
Liquids and Protein
- 6 cups chicken broth
- 1 pound boneless skinless chicken breasts or thighs
- 1 cup canned coconut milk (or heavy cream)
Vegetables and Garnishes
- 1 cup zucchini, diced
- 2 cups baby spinach or kale
- Juice of ½ lemon
- Salt, to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Heat the Oil and Sauté Vegetables: Heat 1 tablespoon of olive oil or coconut oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5-6 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Spices: Stir in minced garlic, grated ginger, ground turmeric, ground cumin, and black pepper. Cook for about 30 seconds to release the spices’ aromas, being careful not to burn the garlic.
- Add Broth and Chicken: Pour in 6 cups of chicken broth and stir well. Add the boneless skinless chicken breasts or thighs to the pot.
- Simmer to Cook Chicken: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 20-25 minutes, until the chicken is thoroughly cooked and tender.
- Shred the Chicken: Remove the cooked chicken from the pot. Using two forks, shred the meat into bite-sized pieces and return it to the soup pot.
- Incorporate Coconut Milk and Vegetables: Stir in 1 cup of canned coconut milk (or heavy cream) and diced zucchini. Simmer for an additional 5 minutes to allow flavors to meld and zucchini to soften.
- Add Greens and Lemon Juice: Add 2 cups of baby spinach or kale along with the juice of half a lemon. Cook until the greens have wilted, about 2-3 minutes.
- Season and Serve: Taste the soup and adjust salt as needed. Serve warm, garnished with fresh parsley or cilantro for a bright, fresh finish.
Notes
- Black pepper enhances the absorption of turmeric’s beneficial compounds.
- For a richer nutrient profile, substitute chicken broth with bone broth.
- Adding a pinch of cinnamon can boost the anti-inflammatory benefits.
- This soup stores well in the refrigerator for 4-5 days.
- It freezes well for up to 3 months, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
