Description
This Healing Anti-Inflammatory Turmeric Chicken Soup is a soothing and nutritious recipe designed to boost your health with powerful ingredients like turmeric, ginger, and garlic. Loaded with wholesome vegetables and tender chicken, it’s perfect for anyone seeking a comforting meal that supports inflammation reduction and immune health. The optional coconut milk adds a creamy richness, while fresh lemon juice brightens the flavors for a delicious, healing bowl of soup.
Ingredients
Scale
Soup Ingredients
- 1 pound Chicken thighs or breasts (Use tofu or chickpeas for vegetarian alternative)
- 2 tablespoons Turmeric (Fresh or ground)
- 1 tablespoon Ginger (Fresh, grated)
- 4 cloves Garlic (Minced)
- 1 medium Onion (Diced)
- 2 medium Carrots (Diced)
- 2 stalks Celery (Diced)
- 6 cups Chicken broth (Low-sodium recommended)
- 1 tablespoon Lemon juice (Freshly squeezed)
- 1 cup Coconut milk (Optional)
- 1 leaf Bay leaf
- 1 teaspoon Black pepper (Freshly ground)
- 1 tablespoon Oil (for sautéing)
- Water (enough to cover the chicken in pot)
Instructions
- Heat oil: In a large pot, warm a tablespoon of oil over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add diced onion and cook for 3-4 minutes until translucent, creating a flavorful base.
- Cook vegetables: Add diced carrots and celery, cooking for another 3 minutes until slightly softened to build texture.
- Add spices and aromatics: Stir in minced garlic, turmeric, grated ginger, and freshly ground black pepper; cook for about 30 seconds until fragrant and aromatic.
- Add chicken and liquids: Place chicken pieces into the pot, pour in chicken broth and enough water to cover the chicken completely.
- Add bay leaf and simmer: Toss in the bay leaf, bring the soup to a gentle boil, then reduce heat and simmer uncovered for 45 to 60 minutes until chicken is cooked through and flavors meld.
- Shred chicken: Carefully remove chicken from the pot, shred it with two forks, and return the shredded meat back into the soup.
- Finish the soup: Stir in freshly squeezed lemon juice and adjust seasoning to taste. If desired, add coconut milk or leafy greens and simmer for an additional 2-3 minutes to combine flavors and add creaminess.
- Serve: Remove the bay leaf before serving and garnish the soup with fresh herbs like parsley or cilantro for added freshness and presentation.
Notes
- For a vegetarian version, substitute chicken with tofu or chickpeas.
- Use fresh turmeric and ginger if available to maximize anti-inflammatory benefits and flavor.
- Low-sodium chicken broth helps control salt levels, making the soup healthier.
- The coconut milk is optional but adds a nice creamy texture and richness.
- Adjust black pepper amount according to your spice preference.
- Fresh herbs like parsley or cilantro make excellent garnish choices.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
