Print

Anti Inflammatory Turmeric Chicken Soup Recipe

Anti Inflammatory Turmeric Chicken Soup Recipe
Print Recipe

★★★★★

5 from 14 reviews

This Anti Inflammatory Turmeric Chicken Soup is a nourishing, warm, and healing recipe that combines the anti-inflammatory benefits of turmeric and ginger with tender chicken and fresh vegetables. Perfect for boosting immunity and soothing the body, this soup is flavorful, healthy, and easy to prepare.

Ingredients

Scale

Protein and Broth

  • 1 pound boneless, skinless chicken thighs or breasts
  • 6 cups low-sodium chicken broth

Vegetables

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 cup kale or spinach, chopped

Spices and Flavorings

  • 1 tablespoon olive oil
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground turmeric
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • Salt to taste
  • Fresh lemon juice (optional, for serving)
  • Fresh cilantro, for garnish

Instructions

  1. Heat the Oil: In a large pot, heat the olive oil over medium heat until shimmering, to create a flavorful base.
  2. Sauté Onion: Add the chopped onion and cook for 3-4 minutes until soft and translucent, drawing out its sweetness.
  3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant and aromatic.
  4. Incorporate Spices: Add the ground turmeric, cumin, and black pepper, stirring well to coat the onion mixture evenly with the spices.
  5. Add Chicken: Place the chicken thighs or breasts into the pot and pour in the low-sodium chicken broth, combining all ingredients.
  6. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to simmer, cover, and cook for about 30 minutes until the chicken is fully cooked and tender.
  7. Shred the Chicken: Remove the chicken from the pot and shred it finely using two forks; return the shredded chicken to the soup for texture and protein.
  8. Include Vegetables: Add the sliced carrots and chopped celery to the pot; cook for an additional 10-15 minutes until the vegetables become tender but still retain some bite.
  9. Add Greens: Stir in the chopped kale or spinach and cook for another 3-5 minutes until the greens are wilted and incorporated.
  10. Season and Serve: Taste the soup and add salt as needed. Serve hot, garnished with fresh cilantro and a squeeze of fresh lemon juice if desired, for brightness and freshness.

Notes

  • You can substitute chicken breasts with thighs for richer flavor and juicier meat.
  • Adjust the amount of turmeric and other spices based on your taste preference and tolerance.
  • Use fresh kale or spinach for added nutrients; frozen greens can also be used in a pinch.
  • For a vegan version, replace chicken with chickpeas and use vegetable broth.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: turmeric chicken soup, anti inflammatory soup, healthy chicken soup, turmeric recipe, ginger chicken soup, immune boosting soup

Find it online: https://tastemadebyclara.com/anti-inflammatory-turmeric-chicken-soup-recipe/