This soothing turmeric chicken soup is packed with goodness. Turmeric adds a warm color and health benefits, while tender chicken and veggies make it hearty and comforting.
I like to sip this soup on chilly days. It’s my go-to for cozy nights. Plus, it’s easy to make, and the aroma fills the kitchen like a warm hug!
Key Ingredients & Substitutions
Turmeric: This is the star ingredient for its bright color and health benefits. If fresh turmeric isn’t available, the ground version works perfectly. Ginger pairs well with it for added flavor.
Coconut Oil or Olive Oil: I often use coconut oil for its subtle sweetness, but olive oil is also great if you prefer a classic taste.
Chicken: You can use boneless chicken thighs or breasts, depending on your preference. If you want a vegetarian option, substitute chicken with chickpeas or tofu.
Vegetables: While carrots and celery are traditional, feel free to add spinach or kale for extra nutrients. These greens can be tossed in at the end to wilt nicely.
Broth: Low-sodium chicken broth is perfect for controlling salt levels. If you’re vegetarian, use vegetable broth instead.
How Do I Make Sure My Chicken Is Tender?
To get tender chicken in your soup, it’s key to avoid overcooking it. Here’s how:
- Simmer the chicken gently without a hard boil to keep it moist.
- Use a meat thermometer; chicken is done at 165°F (75°C).
- Let it rest a few minutes after cooking, then shred; it’ll stay juicy!
- Returning it to the soup right away keeps it warm and flavorful.
By following these tips, you’ll achieve perfectly tender chicken every time. Enjoy your nourishing bowl of soup!
Anti-Inflammatory Turmeric Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 teaspoon ground turmeric (or 1 tablespoon fresh turmeric, grated)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 6 cups low-sodium chicken broth
- 2 boneless, skinless chicken breasts or thighs
- 1 bay leaf
- Salt to taste
- Juice of 1 lemon
- Fresh parsley or cilantro, chopped for garnish
Time Needed:
This comforting soup takes about 15 minutes to prep and around 30 minutes to cook, so you’ll have a delicious, healing meal ready in just about 45 minutes. Perfect for a warming weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or coconut oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, stirring occasionally until it becomes translucent and fragrant. This will create a flavorful base for your soup.
2. Add the Heartwarming Spices:
Stir in the minced garlic, grated ginger, ground turmeric, ground cumin, and black pepper. Cook for about 1 minute, letting the spices release their beautiful aroma—this is when your kitchen starts to smell amazing!
3. Mix in the Veggies:
Add the chopped carrots and celery to the pot. Sauté these vegetables for another 3-4 minutes until they start to soften. They’ll add color and nutrition to your soup!
4. Pour in the Broth:
Carefully pour in the chicken broth, and add the bay leaf. Raise the heat and bring the mixture to a gentle boil. This will help all the tasty flavors to meld together nicely.
5. Simmer the Chicken:
Add the boneless chicken breasts or thighs to the pot. Lower the heat to a simmer and let it cook uncovered for about 20-25 minutes, or until the chicken is tender and cooked through. A quick check with a thermometer should show 165°F (75°C).
6. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup, mixing it well.
7. Final Touches:
Season your soup with salt to taste and stir in the fresh lemon juice for a lovely brightness. The lemon balances the earthiness of the spices perfectly.
8. Serve and Garnish:
Discard the bay leaf before serving. Ladle the soup into bowls and finish it off with a sprinkle of fresh parsley or cilantro for a burst of color and freshness.
This vibrant and aromatic soup, full of anti-inflammatory goodness, is not just comforting but also a delicious way to nourish your body. Enjoy with some crusty bread for a complete meal!
Can I Use Frozen Chicken in This Soup?
Yes! You can use frozen chicken, but make sure to thaw it completely before adding it to the soup. You can thaw it overnight in the refrigerator or quickly in a sealed bag submerged in cold water.
How Can I Make This Soup Vegetarian?
To make it vegetarian, substitute the chicken with cubed firm tofu or cooked chickpeas, and use vegetable broth instead of chicken broth. Cook the tofu until golden for added flavor!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance. Just store it in an airtight container in the refrigerator. Reheat gently on the stove when you’re ready to enjoy it.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing it for up to 3 months. Just be sure to thaw it in the fridge before reheating!
