Description
This Turmeric Chicken Soup is a warming, immune-boosting, and anti-inflammatory dish made with fresh turmeric, ginger, garlic, and bone broth. It’s perfect for cold days, fighting inflammation, and soothing digestion!
Ingredients
Scale
For the Soup:
- 1 tbsp olive oil or coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 tbsp fresh turmeric, grated (or 1 1/2 tsp ground turmeric)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon (optional, adds warmth)
- 1 lb (450g) boneless, skinless chicken breast or thighs
- 6 cups (1.5L) chicken broth or bone broth
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 small sweet potato or white potato, diced (optional)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- Juice of 1 lemon
- 2 cups baby spinach or kale
- 1/4 cup fresh parsley or cilantro, chopped
Optional Add-Ins:
- 1 cup cooked quinoa or rice (for a heartier soup)
- 1/2 cup coconut milk (for extra creaminess)
Instructions
Step 1: Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 3 minutes until softened.
- Stir in garlic, ginger, turmeric, cumin, and cinnamon. Cook for 1 minute until fragrant.
Step 2: Cook the Chicken & Vegetables
- Add chicken breasts, broth, carrots, celery, and sweet potato.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes, until chicken is cooked through.
Step 3: Shred Chicken & Finish the Soup
- Remove chicken, shred it with two forks, and return it to the pot.
- Stir in salt, black pepper, red pepper flakes, lemon juice, and baby spinach. Simmer for 5 more minutes.
- Garnish with fresh parsley or cilantro before serving.
Notes
- Make It Vegan: Swap chicken for chickpeas or tofu, and use vegetable broth.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 3 months.
- Reheating: Warm on the stove over low heat or microwave for 2-3 minutes.
- Boost the Anti-Inflammatory Benefits: Add a pinch of black pepper (helps absorb turmeric better) and coconut milk for healthy fats.