Description
A comforting and healing Anti-Inflammatory Turmeric Chicken Soup packed with turmeric, ginger, and nutritious vegetables, simmered with tender chicken and enriched with coconut milk and fresh greens. Perfect for a wholesome, flavorful meal that supports your health.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
Vegetables & Chicken
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 pound boneless skinless chicken breast or thighs
- 6 cups low-sodium chicken broth
- 1/2 teaspoon sea salt (or to taste)
Finishing Ingredients
- 1/2 cup full-fat coconut milk (optional)
- 1 tablespoon fresh lemon juice
- 2 cups baby spinach or chopped kale
- Fresh parsley for garnish
Instructions
- Heat and Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent.
- Add Spices and Flavorings: Stir in minced garlic, grated ginger, ground turmeric, ground cumin, and black pepper. Cook for 1 minute more until the spices are fragrant.
- Cook the Vegetables: Add the sliced carrots and celery to the pot and cook for another 3 to 4 minutes, stirring occasionally to soften the vegetables.
- Add Chicken and Broth: Place the boneless skinless chicken pieces in the pot. Pour in the low-sodium chicken broth and add sea salt. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer the Soup: Let the soup simmer for 20 to 25 minutes, or until the chicken is fully cooked through and tender.
- Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup pot.
- Add Coconut Milk and Greens: Stir in the optional coconut milk, fresh lemon juice, and baby spinach or kale. Simmer for another 2 to 3 minutes until the greens have wilted.
- Adjust and Serve: Taste the soup and adjust seasoning as needed. Garnish with fresh parsley and serve warm.
Notes
- Use bone-in chicken for extra flavor and remove the bones before shredding.
- Add cooked brown rice or quinoa for a more filling and hearty soup.
- Skip the coconut milk for a lighter version of the soup.
- This soup stores well in the refrigerator and tastes even better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Anti-Inflammatory, American
