Anti Inflammatory Turmeric Chicken Soup
A cozy, soothing chicken soup rich in turmeric and spices, perfect for comfort and healing.
Ingredients
Main Ingredients
- 2 lbs bone-in chicken thighs or whole chicken pieces For robust flavor.
- 2 tablespoons olive oil or coconut oil For sautéing.
- 1 large yellow onion
- 3 medium carrots
- 3 stalks celery
- 4 cloves garlic Minced.
- 2 tablespoons ground turmeric Or 3 tablespoons fresh.
- 1 tablespoon fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 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
- 1 can (14 oz) coconut milk For added creaminess.
Instructions
Preparation
- Start by heating your choice of oil in a large heavy-bottomed pot over medium heat.
- Add diced onions and sauté until they begin to soften, about 3-4 minutes.
- Toss in sliced carrots and chopped celery, cooking them for an additional 3 minutes.
- Add minced garlic, turmeric, ginger, cumin, and black pepper, and toast them for about 30 seconds.
- Place the chicken pieces skin-side down into the pot and cover them with chicken broth and water.
- Add a bay leaf and bring the mix to a gentle boil.
Cooking
- Once boiling, reduce the heat and let it simmer for 45-60 minutes until the chicken is tender enough to shred.
- Remove the chicken, let it cool slightly, then shred the meat away from the bones.
- Return the shredded chicken to the pot; stir in lemon juice and season with salt.
- If using, add coconut milk or greens and simmer for 2-3 more minutes.
- Remove the bay leaf, taste, and adjust seasoning as needed. Garnish with herbs before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Consider adding different vegetables like sweet potatoes or bell peppers for extra nutrients.