Anti-Inflammatory Turmeric Chicken Soup is a comforting and nourishing meal packed with healing ingredients. Turmeric, ginger, and black pepper provide anti-inflammatory benefits, while chicken and vegetables offer protein and essential nutrients. Perfect for cozy evenings or when you need an immunity boost.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large carrot, sliced
- 2 celery stalks, sliced
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/4 tsp ground black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup chopped kale or spinach
- 1/2 cup cooked quinoa or rice (optional)
- 1 lemon, juiced
- Salt to taste
- Fresh parsley for garnish
Instructions
- Sauté Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- Add the sliced carrot and celery, cooking for another 5 minutes until they begin to soften.
- Add Spices:
- Stir in the ground turmeric, ginger, cumin, and black pepper.
- Cook for about 1 minute until the spices become fragrant.
- Add Broth and Chicken:
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 10 minutes.
- Combine Ingredients:
- Add the shredded cooked chicken and chopped kale or spinach to the pot.
- If using, add the cooked quinoa or rice.
- Simmer for another 5-10 minutes until the greens are wilted and the soup is heated through.
- Finish and Serve:
- Stir in the lemon juice and add salt to taste.
- Garnish with fresh parsley before serving.
Helpful Tips
- Prepping the Chicken: Use leftover roasted chicken or rotisserie chicken for convenience.
- Quinoa/Rice: Cook the quinoa or rice ahead of time to save preparation time.
- Vegetable Variations: Feel free to add other vegetables such as zucchini, bell peppers, or mushrooms.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Serving Suggestions
- With Crusty Bread: Serve with a slice of crusty bread for a complete meal.
- Light Salad: Pair with a light green salad for added freshness.
- Garnish Ideas: Top with a dollop of yogurt or a sprinkle of chili flakes for extra flavor.
FAQs
- Can I use fresh turmeric and ginger?
- Yes, fresh turmeric and ginger can be used. Grate about 1 inch of each and add to the soup.
- Is this soup freezer-friendly?
- Yes, this soup can be frozen. Store in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.
- Can I make this soup vegetarian?
- Absolutely. Substitute the chicken broth with vegetable broth and omit the chicken. Add more vegetables or beans for protein.
Serving Size
- Makes: 4-6 servings
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Enjoy the warmth and health benefits of this delicious Anti-Inflammatory Turmeric Chicken Soup! 🍵🌟
Recipe card
Anti-Inflammatory Turmeric Chicken Soup
Anti-Inflammatory Turmeric Chicken Soup is a comforting and nourishing meal packed with healing ingredients. Turmeric, ginger, and black pepper provide anti-inflammatory benefits, while chicken and vegetables offer protein and essential nutrients. Perfect for cozy evenings or when you need an immunity boost.
Ingredients
- – 2 tbsp olive oil
- – 1 medium onion diced
- – 2 cloves garlic minced
- – 1 large carrot sliced
- – 2 celery stalks sliced
- – 1 tsp ground turmeric
- – 1/2 tsp ground ginger
- – 1/2 tsp ground cumin
- – 1/4 tsp ground black pepper
- – 6 cups chicken broth
- – 2 cups cooked chicken shredded
- – 1 cup chopped kale or spinach
- – 1/2 cup cooked quinoa or rice optional
- – 1 lemon juiced
- – Salt to taste
- – Fresh parsley for garnish
Instructions
Sauté Vegetables:
- – Heat olive oil in a large pot over medium heat.
- – Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- – Add the sliced carrot and celery, cooking for another 5 minutes until they begin to soften.
Add Spices:
- – Stir in the ground turmeric, ginger, cumin, and black pepper.
- – Cook for about 1 minute until the spices become fragrant.
Add Broth and Chicken:
- – Pour in the chicken broth and bring the mixture to a boil.
- – Reduce the heat and let it simmer for about 10 minutes.
Combine Ingredients:
- – Add the shredded cooked chicken and chopped kale or spinach to the pot.
- – If using, add the cooked quinoa or rice.
- – Simmer for another 5-10 minutes until the greens are wilted and the soup is heated through.
Finish and Serve:
- – Stir in the lemon juice and add salt to taste.
- – Garnish with fresh parsley before serving.