Description
This Anti Inflammatory Turmeric Chicken Soup is a nourishing, flavorful recipe designed to boost immunity and reduce inflammation. Made with wholesome ingredients like turmeric, fresh ginger, and nutrient-rich vegetables, this hearty soup combines tender shredded chicken, coconut milk, and a blend of aromatic spices, creating a comforting and healthy meal perfect for any season.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes (optional)
Broth and Vegetables
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium sweet potato, peeled and diced
Main Protein and Dairy Alternative
- 2 cups cooked shredded chicken (preferably bone-in, skinless breast or thighs)
- 1 cup full-fat coconut milk
Finish and Garnish
- 2 tablespoons lemon juice
- Salt to taste
- 2 cups fresh spinach or kale, chopped
- Chopped fresh cilantro for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add the diced onion and cook for 4–5 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, sautéing for 1 minute until fragrant to build the soup’s aromatic base.
- Incorporate Spices: Add ground turmeric, cumin, coriander, black pepper, and chili flakes if using. Stir well to coat the onions and garlic evenly with the spices, releasing their flavors.
- Add Liquids and Vegetables: Pour in the low-sodium chicken broth and water. Add the sliced carrots, celery, and diced sweet potato. Bring the mixture to a boil.
- Simmer Vegetables: Reduce heat to a simmer and cook uncovered for 20 minutes, or until the vegetables are tender and cooked through.
- Add Chicken and Coconut Milk: Stir in the cooked shredded chicken and full-fat coconut milk. Continue simmering gently for another 5–10 minutes to heat through and blend flavors.
- Season and Add Greens: Stir in the lemon juice and salt to taste. Just before serving, add the chopped spinach or kale, simmering for 2–3 minutes until greens are wilted and tender.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped cilantro if desired. Serve warm for optimal comfort and health benefits.
Notes
- This soup is ideal for fighting inflammation and boosting immunity due to its anti-inflammatory ingredients like turmeric and ginger.
- For a vegetarian or vegan version, substitute chicken with cooked chickpeas and use vegetable broth instead of chicken broth.
- Adding cooked quinoa or brown rice can make the soup heartier and more filling.
- Adjust seasoning and spice levels to your preference, especially the chili flakes for heat.
