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Anti Inflammatory Turmeric Chicken Soup Recipe

Anti Inflammatory Turmeric Chicken Soup Recipe
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★★★★★

4.8 from 6 reviews

A comforting and nourishing Anti Inflammatory Turmeric Chicken Soup made with tender chicken, vibrant spices, and fresh vegetables. This hearty soup combines turmeric’s powerful anti-inflammatory properties with wholesome ingredients, making it perfect for boosting your immune system and soothing your body.

Ingredients

Scale

Protein and Fats

  • 1 pound boneless, skinless chicken thighs or breasts
  • 1 tablespoon olive oil

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 cup kale or spinach, chopped
  • Fresh cilantro, for garnish

Spices and Seasonings

  • 2 teaspoons ground turmeric
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • Salt to taste
  • Fresh lemon juice (optional, for serving)

Liquids

  • 6 cups low-sodium chicken broth

Instructions

  1. Heat the Oil: In a large pot, heat the olive oil over medium heat until shimmering to prepare for sautéing the aromatics.
  2. Sauté Onion: Add the chopped onion and cook for 3-4 minutes until soft and translucent, releasing its sweetness and depth into the soup.
  3. Add Garlic and Ginger: Stir in minced garlic and grated fresh ginger, cooking for about a minute until fragrant, which infuses the broth with flavor and healthful compounds.
  4. Incorporate Spices: Add ground turmeric, cumin, and black pepper to the pot, stirring thoroughly to coat the onion mixture and awaken the spices’ aromas and benefits.
  5. Add Chicken: Place the chicken thighs or breasts into the pot and pour in the chicken broth, creating the soup base.
  6. Simmer the Soup: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 30 minutes until the chicken is tender and cooked through.
  7. Shred the Chicken: Remove the chicken from the pot and shred it using two forks, then return the shredded meat to the soup for an even texture and flavor distribution.
  8. Include Vegetables: Add sliced carrots and chopped celery to the broth and cook for another 10-15 minutes until these vegetables are tender but still maintain some bite.
  9. Add Greens: Stir in chopped kale or spinach and cook for 3-5 minutes more until the greens are wilted and vibrant.
  10. Season and Serve: Taste the soup and adjust salt as needed. Serve hot, garnished with fresh cilantro and a squeeze of lemon juice if desired to brighten the flavors.

Notes

  • For a spicier kick, add a pinch of cayenne pepper along with the turmeric and cumin.
  • Use bone-in chicken for more flavor, just increase cooking time slightly.
  • To make this soup vegetarian, substitute chicken with chickpeas and use vegetable broth instead of chicken broth.
  • Adding lemon juice right before serving maximizes the soup’s freshness and enhances turmeric’s absorption.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: turmeric chicken soup, anti inflammatory soup, healthy chicken soup, turmeric recipes, immune boosting soup

Find it online: https://tastybella.com/anti-inflammatory-turmeric-chicken-soup-recipe/