Whip Up a Delicious Turmeric Chicken Soup in No Time!
Turmeric Chicken Soup is a warm, nourishing dish that combines the aromatic flavors of turmeric, ginger, and garlic with tender chicken and hearty vegetables. This vibrant soup not only satisfies the soul but also provides a wealth of health benefits, thanks to the powerful antioxidant properties of turmeric.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 pound bone-in chicken thighs or whole chicken pieces
- 2 tablespoon olive oil or coconut oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoon ground turmeric (or 3 tablespoon fresh, grated)
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 bay leaf
- Salt to taste
- 8 cup low-sodium chicken broth
- 2 cup water
- 2 tablespoon fresh lemon juice
- 1 cup cooked rice, quinoa, or noodles (optional)
- 2 cup fresh spinach or kale, chopped (optional)
- 1/4 cup fresh cilantro or parsley, chopped (optional)
- 1 can (14 ounce) coconut milk (optional)
Instructions
1. 1. Heat the olive oil or coconut oil in a large pot over medium heat.
2. 2. Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
3. 3. Stir in the garlic, turmeric, ginger, cumin, and black pepper. Cook for 1–2 minutes, until fragrant.
4. 4. Add the chicken pieces, bay leaf, chicken broth, and water. Bring the mixture to a boil.
5. 5. Reduce the heat, cover the pot, and simmer for 35–45 minutes, or until the chicken is cooked through.
6. 6. Remove the chicken from the pot and shred the meat. Return the shredded chicken to the pot.
7. 7. Stir in the lemon juice and any optional additions, such as cooked rice, quinoa, noodles, greens, herbs, or coconut milk.
8. 8. Season with salt to taste and serve the Turmeric Chicken Soup warm.
Notes
Turmeric Chicken Soup is a great make-ahead meal. Simply prepare the soup, let it cool, and store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat the soup on the stovetop or in the microwave when ready to serve.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: turmeric, chicken soup, anti-inflammatory
Find it online: https://www.basterecipes.com/turmeric-chicken-soup/