Anti Inflammatory Turmeric Chicken Soup
A vibrant and comforting soup packed with anti-inflammatory benefits, perfect for chilly evenings or when you're feeling under the weather.
Ingredients
For the Soup Base
- 2 lbs bone-in chicken thighs or whole chicken pieces Use any preferred chicken part
- 2 tablespoons olive oil or coconut oil Either oil works well
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons ground turmeric Or 3 tablespoons fresh, grated
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper Essential for turmeric absorption
- 1 leaf bay leaf
- to taste Salt
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons fresh lemon juice
For the Finishing Touches
- 1 cup cooked rice, quinoa, or noodles Use your preferred grain
- 2 cups fresh spinach or kale, chopped Feel free to swap out for other greens
- 1/4 cup fresh cilantro or parsley, chopped
- 1 can (14 oz) coconut milk For creaminess
Instructions
Preparation
- In a large, heavy-bottomed pot, heat the oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until soft and translucent.
- Toss in the carrots and celery, continuing to cook for another 3 minutes until the vegetables brighten in color.
Building Flavor
- Stir in the minced garlic, turmeric, ginger, cumin, and black pepper.
- Let the spices toast for about 30 seconds until the kitchen fills with that incredible golden aroma.
Cooking the Soup
- Nestle the chicken pieces into the pot skin-side down if using.
- Pour in the chicken broth and water, ensuring the liquid covers the chicken by about an inch.
- Toss in the bay leaf, then bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let it simmer gently for 45-60 minutes.
Finishing Touches
- Carefully remove the chicken pieces and allow them to cool slightly before shredding.
- Discard the bones and skin, then return the shredded chicken to the pot.
- Add the lemon juice, season with salt to taste, and stir in coconut milk or leafy greens for extra creaminess, simmering for an additional 2-3 minutes.
- Take out the bay leaf and taste for seasoning before serving.
Notes
Storing leftovers is easy! Let the soup cool down and transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days and freezes well for up to 3 months. Reheat gently on the stovetop, adding a bit of water or extra broth if needed to loosen the mixture. Be sure to heat thoroughly before serving.