Anti-Inflammatory Turmeric Chicken Soup

In the midst of chilly evenings or when you’re feeling under the weather, there’s nothing quite like a warm bowl of soup to comfort the soul. This Anti-Inflammatory Turmeric Chicken Soup is not just any soup; it’s a nourishing bowl of goodness packed full of vibrant flavors and wholesome ingredients. As an advocate for healthy eating, I’ve experimented with many variations, but this one stands out for its golden hue and healing properties. The infusion of turmeric gives it a unique character, making it not only delicious but also a powerhouse of anti-inflammatory benefits.

Why make this recipe

Reasons to try it

You might wonder why you should invest time in this particular soup when there are countless recipes out there. Here’s why: this dish isn’t just about taste; it’s about health. The combination of turmeric, ginger, and fresh vegetables works wonders, promoting wellness and boosting your immune system. Whether you’re battling the common cold or simply seeking a hearty meal to nourish your family, this soup meets every need.

"This soup is a hug in a bowl! I felt so much better after just one serving, and my family loved it!" – Sarah, a happy home cook.

Why cook this at home

Making your own Anti-Inflammatory Turmeric Chicken Soup allows you to control the ingredients and adjust the flavors to suit your palate. It’s budget-friendly, as all the ingredients are affordable and easily accessible. Plus, it’s a fantastic weeknight dinner option that can be prepped ahead of time and stored for later enjoyment. This soup is versatile enough to be served at family gatherings, cozy brunches, or simply as a nourishing dish on any weeknight.

How to make Anti-Inflammatory Turmeric Chicken Soup

Step-by-step overview

Preparing this anti-inflammatory soup is straightforward, making it an ideal addition to your culinary repertoire. You’ll start by sautéing aromatics, build a flavor base with spices, then let the chicken and broth meld together for comforting goodness.

Here’s how it all comes together in a few easy steps:

1. Prepare the aromatics.
2. Build the flavor base.
3. Add the chicken and liquid.
4. Simmer to perfection.
5. Shred and season.
6. Final touches.

Ingredients

Gather these items

To whip up this nourishing soup, here’s what you’ll need:

• 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 (essential for turmeric absorption)
• 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

A quick note: If you don’t have certain spices or greens, feel free to substitute based on availability—just remember that it may slightly alter the flavor profile.

Directions

Step-by-step instructions

1. Prepare the Aromatics: In a large, heavy-bottomed pot, heat the olive or coconut oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it softens and turns translucent. Add the carrots and celery, cooking for another 3 minutes until they brighten in color.

2. Build the Flavor Base: Stir in minced garlic, turmeric, ginger, cumin, and black pepper. Cook for about 30 seconds—this toasting of spices is essential for releasing their oils and enhancing the aroma.

3. Add the Chicken and Liquid: Nestle the chicken pieces skin-side down into the pot. Pour in chicken broth and water, covering the chicken by about an inch. Toss in the bay leaf, bringing the mixture to a gentle boil.

4. Simmer to Perfection: Once boiling, reduce the heat to low and let the pot simmer for 45-60 minutes. The chicken should become tender enough to shred easily, and the broth will take on a golden color.

5. Shred and Season: Remove the chicken from the pot, cool slightly, and shred the meat, discarding the bones and skin. Return the shredded chicken to the soup, stir in lemon juice, and season with salt. Add coconut milk and leafy greens, simmering for an additional 2-3 minutes.

6. Final Touches: Don’t forget to remove the bay leaf! Taste for seasoning; the soup should balance the earthy turmeric with a hint of brightness from the lemon. Garnish with fresh herbs before serving.

How to serve Anti-Inflammatory Turmeric Chicken Soup

Best ways to enjoy it

Serving this soup can be as simple or elegant as you desire. Ladle the golden broth into bowls and sprinkle with fresh cilantro or parsley for a vibrant finish. Pair it with crusty whole-grain bread for dipping, or enjoy it alongside a fresh salad.

For added texture, consider serving it with a dollop of yogurt or a twist of lime to elevate the flavors even further.

How to store

Storage and reheating tips

This soup is perfect for meal prep! Allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat on the stovetop over low heat until warmed through. If the soup thickens during storage, add a bit of water or broth while reheating.

Tips to make

Pro chef tips

• Maximize Flavor: For deeper flavor, consider browning the chicken in the pot before adding the veggies or using a rotisserie chicken for a quick version.
• Spice it Up: If you love heat, don’t hesitate to add a pinch of cayenne pepper or a dash of hot sauce.
• Add Diversity: Feel free to toss in other vegetables like bell peppers or zucchini for a unique twist.

Variations

Creative twists

This recipe is highly adaptable! Make it plant-based by swapping the chicken for chickpeas or tofu. For a creamier version, consider adding more coconut milk or using a cashew cream. Change up the herbs for a fresh twist—try dill or basil for a different flavor profile. And if you’re sans noodles or rice, serve it over a bed of greens for a lighter, low-carb option.

Common questions

Your questions answered

1. What’s the prep time for this recipe?
   Prep time is about 15-20 minutes, making it a relatively quick dish to get started.

2. Can I substitute chicken with something else?
   Absolutely! You can use chickpeas, tofu, or even leftover turkey; just adjust the cooking times as needed.

3. How long does this soup last?
   Stored in the refrigerator, it will last for up to 4 days. In the freezer, it can go up to 3 months.

4. Can I skip the coconut milk?
   While coconut milk adds creaminess, you can omit it for a lighter broth or use a dairy alternative.

This Anti-Inflammatory Turmeric Chicken Soup not only warms you up but also nourishes your body from within, making it a delightful recipe to keep on hand. Enjoy the wholesome benefits with every comforting spoonful!

Anti-Inflammatory Turmeric Chicken Soup

A warm and nourishing soup packed with anti-inflammatory ingredients like turmeric and ginger, perfect for chilly evenings or when you're feeling under the weather.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course, Soup

Cuisine Comfort Food, Healthy

Servings 6 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 2 lbs bone-in chicken thighs or whole chicken pieces You can use other chicken parts if preferred.
• 2 tablespoons olive oil or coconut oil Either oil works well for sautéing.
• 1 large yellow onion, diced
• 3 medium carrots, sliced into rounds
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons ground turmeric (or 3 tablespoons fresh, grated) Essential for the soup’s anti-inflammatory properties.
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper Important for turmeric absorption.
• 1 leaf bay leaf
• to taste Salt
• 8 cups low-sodium chicken broth Can substitute with vegetable broth for a plant-based option.
• 2 cups water
• 2 tablespoons fresh lemon juice
• 1 cup cooked rice, quinoa, or noodles Choose based on preference.
• 2 cups fresh spinach or kale, chopped
• 1/4 cup fresh cilantro or parsley, chopped
• 1 can 14 oz coconut milk Adds creaminess to the soup.

Instructions

 

Preparation

• In a large, heavy-bottomed pot, heat the olive or coconut oil over medium heat.
• Add the diced onion and sauté for 3-4 minutes until it softens and turns translucent.
• Add the carrots and celery, cooking for another 3 minutes until they brighten in color.

Building the Flavor Base

• Stir in minced garlic, turmeric, ginger, cumin, and black pepper. Cook for about 30 seconds.

Adding the Chicken and Liquid

• Nestle the chicken pieces skin-side down into the pot.
• Pour in chicken broth and water, covering the chicken by about an inch. Toss in the bay leaf.
• Bring the mixture to a gentle boil.

Simmering

• Once boiling, reduce the heat to low and let the pot simmer for 45-60 minutes.

Shredding and Seasoning

• Remove the chicken from the pot, cool slightly, and shred the meat.
• Return the shredded chicken to the soup, stir in lemon juice, and season with salt.
• Add coconut milk and leafy greens, simmering for an additional 2-3 minutes.

Final Touches

• Remove the bay leaf and taste for seasoning.
• Garnish with fresh herbs before serving.

Notes

For deeper flavor, consider browning the chicken in the pot before adding the veggies or using a rotisserie chicken for a quick version. This recipe is flexible; feel free to try other vegetables or adapt the herbs depending on what you have available.

Keyword Anti-Inflammatory, Chicken Soup, Healthy Recipe, Nourishing Meal, Turmeric Soup