Print

Anti Inflammatory Turmeric Chicken Soup Recipe

Anti Inflammatory Turmeric Chicken Soup Recipe
Print Recipe

★★★★★

4.9 from 19 reviews

This Anti-Inflammatory Turmeric Chicken Soup is a nutrient-dense, comforting dish packed with immune-boosting ingredients like turmeric, ginger, and garlic. Perfect for soothing inflammation and promoting wellness, this soup combines tender chicken, vibrant vegetables, and warming spices into a flavorful, healthy meal.

Ingredients

Scale

Protein and Fats

  • 1 pound boneless, skinless chicken thighs or breasts
  • 1 tablespoon olive oil

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 cup kale or spinach, chopped

Spices and Seasonings

  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • Salt to taste

Liquids and Garnish

  • 6 cups low-sodium chicken broth
  • Fresh lemon juice (optional, for serving)
  • Fresh cilantro, for garnish

Instructions

  1. Heat the Oil: In a large pot, heat the olive oil over medium heat until shimmering to create the base for sautéing your aromatics.
  2. Sauté Onion: Add the chopped onion to the pot and cook for 3-4 minutes until soft and translucent, releasing a sweet aroma.
  3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger and cook for another minute until fragrant, which enhances the soup’s anti-inflammatory properties.
  4. Incorporate Spices: Add the ground turmeric, cumin, and black pepper, stirring well to evenly coat the onions and aromatics with the warm spices for depth of flavor.
  5. Add Chicken: Place the chicken thighs or breasts into the pot and pour in the low-sodium chicken broth to start building the soup base.
  6. Simmer the Soup: Bring the mixture to a boil, then reduce heat to a simmer and cover. Let it cook gently for about 30 minutes until the chicken is fully cooked and tender.
  7. Shred the Chicken: Remove the chicken from the pot, shred it using two forks, then return the shredded chicken to the soup to distribute the protein evenly.
  8. Include Vegetables: Add the sliced carrots and chopped celery to the pot and continue cooking for 10-15 minutes until the vegetables become tender but retain some texture.
  9. Add Greens: Stir in the chopped kale or spinach and cook for an additional 3-5 minutes until the greens wilt and soften.
  10. Season and Serve: Taste the soup and add salt if necessary. Serve hot, garnished with fresh cilantro and an optional squeeze of lemon juice to brighten the flavors.

Notes

  • Use low-sodium chicken broth to better control the salt content in your soup for a healthier option.
  • Chicken thighs provide more richness, but chicken breasts can be used for a leaner soup.
  • Fresh turmeric can be substituted for ground turmeric if available, using about 1 tablespoon grated fresh turmeric.
  • For a spicier kick, add a pinch of cayenne pepper or chili flakes when adding the spices.
  • This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
  • To make this recipe vegan, substitute chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth.

Nutrition

Keywords: Anti-inflammatory soup, turmeric chicken soup, healthy chicken soup, immune-boosting recipe, turmeric recipes, ginger soup, healing soup, low sodium soup

Find it online: https://platedbyemma.com/anti-inflammatory-turmeric-chicken-soup-recipe/