Description

This Healing Anti-Inflammatory Turmeric Chicken Soup is a soothing, nutrient-packed recipe designed to reduce inflammation and support wellness. Featuring aromatic turmeric, fresh ginger, and garlic with tender chicken simmered in a flavorful broth, it’s perfect for a comforting meal that’s both delicious and health-boosting. An optional creamy coconut milk addition enhances its richness, making it a delightful choice for anyone seeking a wholesome, healing soup.

Ingredients

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Soup Base

1 tablespoon olive oil (or preferred cooking oil)
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
2 tablespoons turmeric (fresh grated or ground)
1 tablespoon fresh grated ginger
1 teaspoon cumin
1 teaspoon freshly ground black pepper
1 bay leaf

Main Protein

1 pound chicken thighs or breasts (tofu or chickpeas for vegetarian alternative)

Liquids

6 cups low-sodium chicken broth
Water as needed to cover chicken
1 tablespoon fresh lemon juice
1 cup coconut milk (optional)

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Instructions

Heat Oil and Sauté Onion: In a large pot, warm a tablespoon of oil over medium heat. Add the diced onion and sauté it for 3-4 minutes until translucent, creating a flavorful base for the soup.
Add Carrots and Celery: Toss in the diced carrots and celery, cooking for another 3 minutes until they start to soften, bringing subtle sweetness and texture to the broth.
Incorporate Aromatics and Spices: Stir in minced garlic, turmeric, fresh grated ginger, cumin, and freshly ground black pepper. Cook everything together for about 30 seconds until the mixture becomes fragrant and aromatic, infusing the soup with healing properties.
Add Chicken and Broth: Place the chicken pieces into the pot. Pour in the chicken broth, then add enough water to fully cover the chicken pieces, ensuring they cook evenly.
Add Bay Leaf and Simmer: Add the bay leaf and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for 45-60 minutes to allow the chicken to cook through and the flavors to meld.
Shred Chicken: Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the pot to absorb the soup’s flavors.
Finish with Lemon and Optional Coconut Milk: Stir in freshly squeezed lemon juice and adjust the seasoning to taste. If desired, mix in the coconut milk or add leafy greens and simmer for an additional 2-3 minutes for creaminess and added nutrition.
Remove Bay Leaf and Serve: Remove the bay leaf before serving. Garnish with fresh herbs such as parsley or cilantro for a fresh, vibrant finish.

Notes

For a vegetarian or vegan option, substitute chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth.
Adjust turmeric quantity according to taste preference; fresh turmeric may provide a more vibrant flavor.
Use low-sodium broth to control salt content and make this recipe kidney-friendly.
The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Add leafy greens like kale or spinach in the last few minutes of cooking for added vitamins and minerals.
Ensure to remove the bay leaf before serving to avoid a bitter taste.