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Anti Inflammatory Turmeric Chicken Soup

Comforting Anti Inflammatory Turmeric Chicken Soup Recipe

This Anti Inflammatory Turmeric Chicken Soup is a nourishing dish that boosts healing and comfort.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds chicken pieces Can substitute with firm tofu or chickpeas for vegetarian option.
  • 1 tablespoon turmeric Fresh is preferred, but ground can be used.
  • 1 tablespoon grated ginger Fresh is best, option for powdered.
  • 4 cloves garlic Fresh is best, garlic powder can be used.
  • 2 medium carrots Diced.
  • 2 stalks celery Diced.
  • 1 medium onion Diced. Shallots or green onions are good substitutes.
  • 4 cups chicken broth Homemade broth gives the best flavor.
  • 2 cups water
  • 1 teaspoon black pepper Adjust to taste.
  • 1 leaf bay leaf Remove before serving.
  • 1 tablespoon lemon juice Fresh is best.
  • 1 cup coconut milk Optional.
  • 1 cup leafy greens Optional, like spinach or kale.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of coconut oil or olive oil over medium heat for about 2 minutes.
  2. Add 1 diced onion and sauté for approximately 3-4 minutes until translucent.
  3. Toss in the diced carrots and celery, cooking for an additional 3 minutes.
  4. Stir in 4 minced garlic cloves, 1 tablespoon of turmeric, 1 tablespoon of grated ginger, and 1 teaspoon of black pepper. Sauté for about 30 seconds.
  5. Nestle in 2 pounds of chicken pieces and pour in 4 cups of chicken broth along with 2 cups of water.
  6. Raise the heat to bring the mixture to a gentle boil, then reduce to low heat and cover the pot. Let it simmer for 45-60 minutes.
  7. Once the chicken is cooked, carefully remove it from the pot and shred the meat using two forks.
  8. Squeeze in the juice of one lemon and adjust seasoning with salt and pepper to taste.
  9. If using, add 1 cup of coconut milk and any leafy greens. Simmer for an additional 2-3 minutes.
  10. Remove the bay leaf from the pot and serve the soup warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Leftovers can be refrigerated for up to 4 days or frozen for later enjoyment. Add fresh greens when reheating to keep them vibrant.

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