Description
A wholesome and flavorful Anti-Inflammatory Turmeric Chicken Soup packed with nutrient-rich ingredients like turmeric, ginger, and fresh vegetables. This comforting soup is easy to make, perfect for wellness-focused meals, and offers optional creaminess with coconut milk.
Ingredients
Scale
Chicken
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 cup kale or spinach, chopped
Liquids & Broth
- 4 cups low sodium chicken broth
- 2 cups water
- 1 cup coconut milk (optional for creaminess)
Spices & Seasonings
- 1 tablespoon ground turmeric (or 2 tablespoons fresh turmeric, grated)
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt to taste
Garnish
- Fresh cilantro (optional)
- Lemon wedges (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add chicken breasts or thighs and cook for 6-8 minutes per side until fully cooked through. Remove from pot, shred the chicken using two forks, and set aside.
- Sauté Vegetables: In the same pot, add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and grated ginger and cook for 1-2 minutes until aromatic.
- Add Turmeric & Spices: Stir in ground turmeric, black pepper, cumin, and coriander. Cook for about 1 minute to bloom the spices, enhancing their flavor.
- Simmer the Soup: Add sliced carrots, celery, chicken broth, and water to the pot. Bring to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.
- Add Chicken and Greens: Return the shredded chicken to the pot along with chopped kale or spinach. If using coconut milk for added creaminess, stir it in now. Simmer for an additional 5 minutes to combine flavors.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro and lemon wedges for a bright finish.
Notes
- Use chicken thighs for a juicier and more flavorful texture, or chicken breasts for leaner meat.
- Coconut milk is optional; it adds creaminess and richness to the soup.
- Fresh turmeric is a great substitute for ground turmeric if available but adjust quantity accordingly.
- For added spice, consider adding a pinch of chili flakes during the spice blooming step.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
