Anti-Inflammatory Turmeric Chicken Soup
Discover how to make Anti-Inflammatory Turmeric Chicken Soup. A delicious recipe with detailed instructions.
20
Prep Time
45
Cook Time
65
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Anti-Inflammatory Turmeric Chicken Soup. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften and onion becomes translucent.
Step 2
2. Add minced garlic, ground turmeric, grated ginger, ground cumin, black pepper, and bay leaf. Stir constantly for 1-2 minutes until fragrant and spices are well incorporated with the vegetables.
Step 3
3. Add chicken pieces to the pot, nestling them among the vegetables. Pour in chicken broth and water, ensuring the chicken is mostly submerged. Bring to a gentle boil, then reduce heat to low and simmer partially covered for 25-30 minutes, or until chicken is cooked through and easily pulls away from the bone.
Step 4
4. Remove chicken pieces to a cutting board and let cool slightly. Shred the meat using two forks, discarding skin and bones. Return shredded chicken to the pot.
Step 5
5. Stir in fresh lemon juice and optional coconut milk if using. Add cooked rice, quinoa, or noodles if desired. Simmer for 5 more minutes to allow flavors to meld.
Step 6
6. If using greens, add chopped spinach or kale and cook for 2-3 minutes until wilted. Taste and adjust seasoning with additional salt if needed.
Step 7
7. Remove bay leaf and serve hot, garnished with fresh cilantro or parsley.
You Must Know
- ✓For maximum anti-inflammatory benefits, combine turmeric with black pepper and a healthy fat like olive oil or coconut milk, as this enhances curcumin absorption
- ✓Use bone-in chicken pieces for richer flavor and added collagen in the broth
- ✓Fresh turmeric root provides a brighter, more vibrant flavor than ground, though both work well
Chef's Notes
For maximum anti-inflammatory benefits, combine turmeric with black pepper and a healthy fat like olive oil or coconut milk, as this enhances curcumin absorption
Use bone-in chicken pieces for richer flavor and added collagen in the broth
Fresh turmeric root provides a brighter, more vibrant flavor than ground, though both work well
Serving Suggestions
Serve this golden soup with crusty whole grain bread for dipping, or alongside a simple green salad. It's perfect for lunch or a light dinner, especially during cold and flu season or when you need comforting nourishment.
Nutritional Info (Per Serving)
280
Calories
28g
Protein
18g
Carbs
12g
Fat
Tags
Elena Rose
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More Soups Recipes
Anti-Inflammatory Turmeric Chicken Soup
Discover how to make Anti-Inflammatory Turmeric Chicken Soup. A delicious recipe with detailed instructions.
Ingredients (19)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften and onion becomes translucent.
- Add minced garlic, ground turmeric, grated ginger, ground cumin, black pepper, and bay leaf. Stir constantly for 1-2 minutes until fragrant and spices are well incorporated with the vegetables.
- Add chicken pieces to the pot, nestling them among the vegetables. Pour in chicken broth and water, ensuring the chicken is mostly submerged. Bring to a gentle boil, then reduce heat to low and simmer partially covered for 25-30 minutes, or until chicken is cooked through and easily pulls away from the bone.
- Remove chicken pieces to a cutting board and let cool slightly. Shred the meat using two forks, discarding skin and bones. Return shredded chicken to the pot.
- Stir in fresh lemon juice and optional coconut milk if using. Add cooked rice, quinoa, or noodles if desired. Simmer for 5 more minutes to allow flavors to meld.
- If using greens, add chopped spinach or kale and cook for 2-3 minutes until wilted. Taste and adjust seasoning with additional salt if needed.
- Remove bay leaf and serve hot, garnished with fresh cilantro or parsley.
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