Anti-Inflammatory Turmeric Chicken Soup Recipe
This Anti-Inflammatory Turmeric Chicken Soup is a nourishing and flavorful dish packed with health benefits. Featuring tender chicken, vibrant vegetables, and the golden spice turmeric, known for its anti-inflammatory properties, this soup is both comforting and restorative.
The recipe combines sauteed onions, garlic, and ginger with fresh carrots and spinach, simmered in a rich broth infused with turmeric, black pepper, and lemon juice for added zest. Perfect for soothing colds or simply enjoying on a chilly day, this soup is a wholesome choice for promoting overall wellness.
Ingredients:
2 tablespoons olive oil (or coconut oil)
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 large carrot, peeled and sliced
2 celery stalks, chopped
1 pound (450g) boneless, skinless chicken breasts (or thighs), diced
6 cups chicken broth (preferably homemade or low sodium)
1 can (14 oz) coconut milk (optional, for a creamy texture)
1 cup baby spinach or kale
1 teaspoon lemon juice
Salt and black pepper to taste
Fresh parsley or cilantro, for garnish
Instructions:
1. Saute the Aromatics:
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, and ginger, and saute for 3-4 minutes until fragrant and the onion is softened.
2. Add Spices and Vegetables:
Stir in the turmeric, cumin, and coriander, and cook for another minute to toast the spices.
Add the sliced carrot and chopped celery, stirring to coat them with the spices.
3. Add the Chicken and Broth:
Add the diced chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken starts to brown slightly.
Pour in the chicken broth and bring the soup to a gentle boil. Reduce the heat to a simmer and let it cook for about 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender.
4. (Optional) Add Coconut Milk:
For a creamy texture, stir in the coconut milk and let it simmer for another 5 minutes.
5. Add Spinach and Season:
Stir in the baby spinach or kale and cook for an additional 2-3 minutes, until the greens are wilted.
Add lemon juice, and season with salt and pepper to taste.
6. Garnish and Serve:
Ladle the soup into bowls and garnish with fresh parsley or cilantro.
Serve warm and enjoy!
Tips:
You can also add other anti-inflammatory ingredients like fresh turmeric root, ground black pepper, or a dash of cayenne for extra heat.
This soup can be stored in the refrigerator for up to 4 days or frozen for longer.
Enjoy your wholesome and healing Anti-Inflammatory Turmeric Chicken Soup!