Anti Inflammatory Turmeric Chicken Soup
A comforting, healthy chicken soup packed with anti-inflammatory ingredients like turmeric and ginger, perfect for chilly nights or when feeling under the weather.
Ingredients
Main Ingredients
- 2 lbs bone-in chicken thighs or whole chicken pieces
- 2 tablespoons olive oil or coconut oil
- 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
- 1 cup cooked rice, quinoa, or noodles
- 2 cups fresh spinach or kale, chopped
- 1/4 cup fresh cilantro or parsley, chopped
- 1 can (14 oz) coconut milk For creaminess
Instructions
Preparation
- Heat the oil in a large, heavy-bottomed pot over medium heat.
- Add the diced onion and sauté for 3-4 minutes until it’s soft.
- Add the carrots and celery, cooking for another 3 minutes until they brighten in color.
Building Flavor
- Stir in the minced garlic, turmeric, ginger, cumin, and black pepper. Cook for about 30 seconds.
Simmering the Soup
- Nestle the chicken pieces into the pot, skin-side down if using skin-on.
- Pour in the chicken broth and water, ensuring the liquid covers the chicken by about an inch.
- Toss in the bay leaf and bring to a gentle boil over medium-high heat.
- Once boiling, reduce the heat and let the soup simmer gently for 45-60 minutes.
Finalizing the Soup
- Carefully remove the chicken, let it cool a bit, shred the meat and discard bones and skin.
- Return the shredded chicken to the pot, stir in the lemon juice, and season with salt.
- Add coconut milk or leafy greens and let it simmer for an additional 2-3 minutes.
- Remove the bay leaf and taste for seasoning before serving.
Notes
Serve with your favorite crusty bread, alongside a light salad or with a dollop of yogurt and fresh herbs for added flair. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2-3 months.