Description
A soothing and health-boosting Anti-Inflammatory Turmeric Chicken Soup packed with aromatic spices, fresh vegetables, and tender chicken. This nourishing soup combines the anti-inflammatory benefits of turmeric and ginger with comforting ingredients, perfect for a wholesome meal that supports wellness.
Ingredients
Scale
Chicken and Oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 cup kale or spinach, chopped
Spices and Flavorings
- 1 tablespoon ground turmeric (or 2 tablespoons fresh turmeric, grated)
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt to taste
Liquids
- 4 cups low sodium chicken broth
- 2 cups water
- 1 cup coconut milk (optional for creaminess)
Garnishes
- Fresh cilantro (optional)
- Lemon wedges (optional)
Instructions
- Cook the Chicken: Heat the olive oil in a large pot over medium heat. Add the chicken breasts or thighs and cook for 6-8 minutes per side, or until fully cooked through. Remove the chicken from the pot and shred it using two forks.
- Sauté Vegetables: In the same pot, add the diced onion and sauté for 3-4 minutes until softened and translucent. Then add the minced garlic and grated fresh ginger, cooking for another 1-2 minutes until fragrant.
- Add Turmeric & Spices: Stir in the ground turmeric, black pepper, cumin, and coriander. Let the spices cook and bloom for about 1 minute, releasing their aroma and flavor.
- Simmer the Soup: Add the sliced carrots, celery, chicken broth, and water to the pot. Bring the mixture to a gentle boil, then reduce heat and allow it to simmer uncovered for 15-20 minutes until the vegetables are tender.
- Add Chicken and Greens: Return the shredded chicken to the pot along with the chopped kale or spinach. If using, stir in the coconut milk at this point. Let the soup simmer for an additional 5 minutes to combine the flavors and wilt the greens.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro and lemon wedges if desired for an extra burst of freshness and brightness.
Notes
- Using coconut milk is optional but adds creaminess and a subtle sweetness to the soup.
- Fresh turmeric can be used instead of ground turmeric for a more vibrant flavor and color.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For a thicker soup, reduce the amount of water or simmer longer to concentrate flavors.
- This soup is suitable for a gluten-free and low-sodium diet if you use low sodium broth and control added salt.
