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Anti-Inflammatory Turmeric Chicken Soup
Dominique

Anti-Inflammatory Turmeric Chicken Soup

This Anti-Inflammatory Turmeric Chicken Soup is a golden hug in a bowl, marrying tender chicken and crisp vegetables with the earthy warmth of turmeric and ginger. It's a nourishing dish that tastes like pure sunshine, offering a hearty, aromatic experience with every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil or avocado oil
  • 1 large yellow onion, chopped
  • 3-4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground cumi
  • 1/2 teaspoon black pepper
  • 8 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 2 large carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 1 cup chopped kale or spinach
  • 1/4 cup fresh parsley or cilantro, chopped
  • Juice of 1/2 fresh lemo
  • Salt to taste

Method
 

  1. Heat the olive oil in your large Dutch oven or soup pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
  2. Stir in the minced garlic, grated ginger, ground turmeric, cumin, and black pepper. Cook for another 1-2 minutes until fragrant.
  3. Add the cubed chicken to the pot and cook for 3-4 minutes, just until the outside of the chicken is no longer pink. Pour in the chicken broth, scraping any browned bits from the bottom of the pot.
  4. Bring the soup to a gentle boil, then reduce the heat to a simmer. Add the sliced carrots and celery. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
  5. Stir in the frozen peas and kale (or spinach) and cook for another 3-5 minutes, until the greens wilt and the peas are heated through. Remove the pot from the heat.
  6. Stir in the fresh lemon juice and chopped parsley (or cilantro). Taste and season generously with salt, adding more if needed.
  7. Ladle the hot soup into bowls and serve immediately.

Notes

Let the soup cool completely before storing. Store in airtight containers in the refrigerator for 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.