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.
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.