Description
A warming bowl of turmeric chicken soup enriched with anti-inflammatory properties and nourishing ingredients, perfect for cozy dinners.
Ingredients
Scale
- 2 lbs bone-in chicken thighs or whole chicken pieces
- 2 tablespoons olive oil or coconut oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons ground turmeric (or 3 tablespoons fresh, grated)
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 bay leaf
- Salt to taste
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons fresh lemon juice
- 1 cup cooked rice, quinoa, or noodles
- 2 cups fresh spinach or kale, chopped
- 1/4 cup fresh cilantro or parsley, chopped
- 1 can (14 oz) coconut milk for creaminess
Instructions
- Prepare the Aromatics: Heat the oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for 3-4 minutes until it begins to soften and turn translucent. Add the carrots and celery, cooking for another 3 minutes until the vegetables brighten in color.
- Build the Flavor Base: Stir in the minced garlic, turmeric, ginger, cumin, and black pepper. Cook for about 30 seconds.
- Add the Chicken and Liquid: Nestle the chicken pieces into the pot. Pour in the chicken broth and water, making sure the liquid covers the chicken by about an inch. Add the bay leaf and bring to a gentle boil over medium-high heat.
- Simmer to Perfection: Once boiling, reduce the heat to low and let the soup simmer gently for 45-60 minutes until the chicken is tender enough to shred easily.
- Shred and Season: Remove the chicken pieces and allow them to cool slightly. Shred the meat, discarding the bones and skin. Return the shredded chicken to the pot, stir in the lemon juice, and season with salt to taste.
- Add the greens or coconut milk, simmering for an additional 2-3 minutes.
- Final Touches: Remove the bay leaf and check the seasoning. Garnish with fresh herbs before serving.
Notes
Use fresh spices for the best flavor and consider adding seasonal vegetables for variation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: turmeric, chicken soup, anti-inflammatory, healthy, comfort food