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Healing Anti Inflammatory Turmeric Chicken Soup You'll Love

Healing Anti Inflammatory Turmeric Chicken Soup You’ll Love

This Healing Anti Inflammatory Turmeric Chicken Soup You'll Love is a nourishing bowl combining tender chicken, vibrant vegetables, and earthy spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups Boneless, Skinless Chicken Thighs or Breasts Rotisserie chicken can be a quick substitute.
  • 2 tablespoons Olive Oil Can be substituted with coconut oil.
  • 1 count Onion Shallots can be used in a pinch.
  • 3 cloves Garlic Minced; garlic powder can replace fresh.
  • 1 tablespoon Fresh Ginger Grated; dried ginger works but alters flavor.
  • 2 teaspoons Ground Turmeric Fresh is preferred for best flavor.
  • 1 teaspoon Cumin Coriander is a milder alternative.
  • ½ teaspoon Black Pepper Enhances absorption of turmeric.
  • 6 cups Low-Sodium Chicken Broth Provides a flavorful base without excess salt.
  • 2 count Carrots Sliced for natural sweetness and texture.
  • 2 stalks Celery Chopped; fennel can be a flavorful substitute.
  • 1 cup Kale or Spinach Chopped; Swiss chard is also a good option.
  • Salt To taste; adjust according to broth sodium levels.
  • 2 tablespoons Fresh Lemon Juice Optional but recommended for acidity.
  • ¼ cup Cilantro Fresh, for garnish.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering, about 2 minutes.
  2. Add one chopped onion and sauté for 3-4 minutes until soft and translucent.
  3. Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger; cook for about 1 minute until fragrant.
  4. Add 2 teaspoons of ground turmeric, 1 teaspoon of cumin, and ½ teaspoon of black pepper; toast the spices for about 1 minute.
  5. Incorporate boneless, skinless chicken thighs or breasts with 6 cups of low-sodium chicken broth; bring to a boil, then reduce heat to low and simmer for about 30 minutes.
  6. Remove chicken from pot, shred it after cooling slightly, and return it to the pot.
  7. Stir in 2 sliced carrots and 2 chopped celery stalks; cook for an additional 10-15 minutes until vegetables are tender.
  8. Mix in 1 cup of chopped kale or spinach and wilt for about 3-5 minutes.
  9. Season with salt to taste and add 2 tablespoons of fresh lemon juice; serve hot garnished with fresh cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 12mgCalcium: 70mgIron: 2mg

Notes

This soup is perfect for customizing with your favorite vegetables or for making vegetarian by swapping chicken for chickpeas.

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