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Anti Inflammatory Turmeric Chicken Soup

Anti Inflammatory Turmeric Chicken Soup for Cozy Wellness

Discover the nourishing benefits of Anti Inflammatory Turmeric Chicken Soup, a quick and comforting recipe perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1.5 pounds boneless, skinless chicken thighs or breasts Turkey makes a great lean alternative.
  • 2 tablespoons olive oil Avocado oil works well for a higher smoke point.
  • 1 medium chopped onion Yellow or white onions are best.
  • 3 cloves minced garlic Fresh cloves yield maximum flavor.
  • 1 tablespoon grated fresh ginger Fresh ginger provides a warming kick.
  • 1 tablespoon ground turmeric Curry powder can mimic its color.
  • 1 teaspoon cumin Ground coriander seeds are a close substitute.
  • 1 pinch black pepper Enhances turmeric's absorption.
  • 6 cups low-sodium chicken broth Swap in vegetable broth for a vegetarian version.
For the Vegetables
  • 2 medium sliced carrots Parsnips are an interesting alternative.
  • 2 stalks chopped celery Fennel can add a unique flavor.
  • 2 cups chopped kale or spinach Swiss chard or collard greens are good substitutes.
Seasoning & Garnish
  • salt Adjust to taste.
  • 1 tablespoon fresh lemon juice Optional add-in for zest.
  • fresh cilantro Can substitute with parsley.

Equipment

  • large pot

Method
 

Cooking Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
  2. Add 1 chopped onion and sauté for 3-4 minutes until soft and translucent.
  3. Stir in 3 minced garlic cloves and 1 tablespoon of grated ginger, cooking for 1 minute until fragrant.
  4. Add 1 tablespoon of ground turmeric, 1 teaspoon of cumin, and a pinch of black pepper, stirring for 30 seconds.
  5. Introduce 1.5 pounds of boneless chicken and pour in 6 cups of chicken broth, bringing to a vigorous boil.
  6. Reduce heat to low, cover, and simmer for 30 minutes.
  7. Remove chicken from the pot and shred with forks before returning to the soup.
  8. Stir in 2 sliced carrots and 2 chopped celery stalks, cooking for 10-15 minutes until tender.
  9. Add 2 cups of chopped kale or spinach, cooking for an additional 3-5 minutes.
  10. Season with salt and stir in fresh lemon juice before serving, garnishing with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze individual portions for up to 3 months.

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