This warm and cozy turmeric chicken soup is not only delicious but also loaded with health benefits! The bright yellow turmeric gives it a lovely color and helps fight inflammation.
Whenever I’m feeling under the weather, a hot bowl of this soup makes everything better. Plus, the chicken and veggies make it super tasty—who doesn’t love a good soup moment? 😊
Key Ingredients & Substitutions
Turmeric: This is the star ingredient! Fresh grated turmeric has a bolder flavor, but you can use turmeric powder if that’s what you have. Remember, turmeric is potent, so a little goes a long way!
Chicken Broth: Homemade broth adds great flavor, but low-sodium store-bought is an easy alternative. You can also use vegetable broth for a vegetarian version, keeping it just as tasty!
Cooked Chicken: Shredded rotisserie chicken is a great shortcut, saving you time. If you’re looking for something lighter, feel free to swap in shredded tofu or chickpeas for a plant-based protein option.
Ginger and Garlic: Both fresh ginger and garlic elevate the soup’s flavors. If you’re out of fresh, swap with ground ginger and garlic powder—just remember, starting with less is better since they pack a punch!
How Do I Perfectly Sauté My Aromatics?
Sautéing garlic, onions, and ginger is all about timing and heat. This step is critical because it develops the base flavor of your soup.
- Heat your pot on medium. Add oil and let it warm but not smoke.
- Add chopped onions first. Cook until soft and translucent (approximately 3-4 minutes).
- Next, add minced garlic and ginger and stir constantly for 1 minute until fragrant. This prevents burning.
Using fresh ingredients enhances the aroma, and remember to adjust the heat if things start to brown too quickly. Aim for a gentle golden color!
How to Make Anti-Inflammatory Turmeric Chicken Soup
Ingredients:
For the Soup:
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon turmeric powder (or 2 tablespoons freshly grated turmeric)
- 1/2 teaspoon black pepper (helps turmeric absorption)
- 1 teaspoon ground cumin
- 4 cups chicken broth (preferably homemade or low sodium)
- 2 cups cooked chicken breast, shredded
- 2 medium carrots, sliced
- 1 stalk celery, diced
- 1/4 cup green peas (optional)
- Salt to taste
- Juice of 1/2 lemon (plus lemon wedges for serving)
- Fresh parsley, chopped for garnish
- Red pepper flakes (optional for slight heat and garnish)
Time Needed:
This recipe takes about 15 minutes to prepare and around 20-25 minutes to cook, making it a quick and nourishing meal that you can whip up in under an hour!
Detailed Instructions:
1. Sauté the Aromatics:
Begin by heating the olive or coconut oil in a large pot over medium heat. Once warm, add the chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent. This builds a nice flavor base.
2. Add Garlic and Ginger:
Stir in the minced garlic and ginger, cooking for another minute until they are fragrant. Be sure to stir constantly to avoid burning!
3. Toast the Spices:
Next, add the turmeric powder, black pepper, and ground cumin to the pot. Stir continuously for about 1 minute to lightly toast the spices, which helps unlock their flavors.
4. Build the Soup Base:
Pour in the chicken broth and bring it to a simmer. This is when the flavors start to develop and meld together beautifully.
5. Add Vegetables:
Add the sliced carrots and diced celery into the pot. Cook for about 10 minutes until the vegetables are tender, stirring occasionally.
6. Incorporate the Chicken:
Now, add the shredded cooked chicken and green peas (if you’re using them). Stir gently and let it heat through for about 5 minutes.
7. Season and Finish:
Season the soup with salt to taste. Turn off the heat and stir in the lemon juice to enhance all the flavors.
8. Serve:
Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of red pepper flakes, if desired. Serve hot with lemon wedges on the side for an extra zesty kick!
This golden, flavorful soup combines the anti-inflammatory power of turmeric and black pepper with nourishing chicken and veggies, perfect for soothing your body and warming your soul. Enjoy your comforting bowl of goodness! 🍲
Can I Use Frozen Chicken in This Recipe?
Absolutely! Just make sure to fully thaw the chicken first. You can do this by placing it in the fridge overnight or by sealing it in a plastic bag and submerging it in cold water for a quicker thaw. Once thawed, cook it through and shred it before adding it to the soup.
Can I Make This Soup Vegetarian?
Yes! Simply substitute the chicken with cubed tofu or chickpeas for added protein, and use vegetable broth instead of chicken broth. You can also add more vegetables like zucchini or bell peppers for extra flavor and nutrients.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to cool it completely before freezing! To reheat, thaw in the fridge overnight, then warm on the stove or in the microwave.
Can I Add More Spices or Vegetables?
Definitely! Feel free to experiment with other spices like coriander or paprika for added depth. You can also include additional vegetables like spinach, kale, or bell peppers to boost the nutritional value and flavor. Just make sure to adjust cooking times accordingly for the different vegetables.