Description
A soothing and healing Anti-Inflammatory Turmeric Chicken Soup packed with fresh turmeric, ginger, and garlic to boost immunity and reduce inflammation. This comforting soup is easy to make on the stovetop and can be adapted with tofu or chickpeas for a vegetarian option. Perfect for a nourishing meal that supports wellness and warms the soul.
Ingredients
Scale
Protein
- 1 pound Chicken thighs or breasts (Use tofu or chickpeas for vegetarian alternative)
Vegetables & Aromatics
- 1 medium Onion (Diced)
- 2 medium Carrots (Diced)
- 2 stalks Celery (Diced)
- 4 cloves Garlic (Minced)
- 1 tablespoon Ginger (Fresh, grated)
Spices & Herbs
- 2 tablespoons Turmeric (Fresh or ground)
- 1 leaf Bay leaf
- 1 teaspoon Black pepper (Freshly ground)
Liquids
- 6 cups Chicken broth (Low-sodium recommended)
- 1 tablespoon Lemon juice (Freshly squeezed)
- 1 cup Coconut milk (Optional)
Instructions
- Prepare the vegetables: Dice the onion, carrots, and celery. Mince the garlic and grate the fresh ginger. Set all aside to have ingredients ready for cooking.
- Sauté the onion: In a large pot, warm a tablespoon of oil over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent, releasing its sweetness and aroma.
- Cook the carrots and celery: Add the diced carrots and celery to the pot. Sauté together for about 3 minutes until the vegetables are slightly softened, enhancing their flavor and texture.
- Add spices and aromatics: Stir in the minced garlic, turmeric (fresh or ground), grated ginger, and freshly ground black pepper. Cook this mixture for about 30 seconds until the spices become aromatic, infusing the base of the soup.
- Cook the chicken: Place the chicken pieces into the pot, then pour in the chicken broth along with enough water to cover the ingredients. Add the bay leaf. Bring the soup to a gentle boil, then reduce heat and let it simmer uncovered for 45-60 minutes. This slow simmer extracts flavor and tenderizes the chicken.
- Shred the chicken: Carefully remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup, stirring well to combine.
- Add finishing touches: Stir in the freshly squeezed lemon juice to brighten the soup. Adjust the seasoning with salt or more pepper if needed. If desired, mix in coconut milk or leafy greens like spinach or kale and simmer for an additional 2-3 minutes for extra creaminess and nutrition.
- Serve: Remove the bay leaf before serving. Optionally garnish the soup with fresh herbs such as cilantro or parsley to add freshness and color to your healing turmeric chicken soup.
Notes
- For a vegetarian or vegan version, substitute chicken with firm tofu or cooked chickpeas and use vegetable broth instead of chicken broth.
- Fresh turmeric is preferable for maximum anti-inflammatory benefits, but ground turmeric works well too.
- Adjust the amount of black pepper to enhance turmeric absorption but keep it mild if preferred.
- Optional addition of leafy greens increases the nutritional value and adds texture.
- Low-sodium broth is recommended to control the salt content.
