why make this recipe
This Anti Inflammatory Turmeric Chicken Soup is not just tasty but also loaded with health benefits. Turmeric contains curcumin, which is known for its anti-inflammatory properties. This soup is perfect for soothing your body, especially during cold or flu season. With the addition of chicken, vegetables, and spices, it becomes a hearty and nutritious meal that’s easy to prepare. It’s comfort food that also helps support your immune system!
how to make Anti Inflammatory Turmeric Chicken Soup
Ingredients:
- 2 cups chicken broth
- 1 pound chicken breast, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon turmeric powder
- 1 teaspoon ginger, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 cup spinach or kale
- Salt and pepper to taste
- Olive oil for sautéing
Directions:
- In a large pot, heat olive oil over medium heat.
- Add onions and garlic, sauté until fragrant.
- Stir in turmeric and ginger, cooking for an additional minute.
- Add the diced chicken and cook until no longer pink.
- Pour in the chicken broth and bring to a simmer.
- Add carrots and celery, cooking until tender.
- Stir in spinach or kale, and season with salt and pepper to taste.
- Serve hot.
how to serve Anti Inflammatory Turmeric Chicken Soup
Serve this soup hot in bowls. You can add a squeeze of lemon for extra flavor or sprinkle some fresh herbs on top to make it more vibrant. It pairs well with crusty bread or a simple side salad for a complete meal.
how to store Anti Inflammatory Turmeric Chicken Soup
To store the soup, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to four days. If you want to store it for a longer time, consider freezing the soup in portions. Thaw and reheat when you are ready to enjoy it again.
tips to make Anti Inflammatory Turmeric Chicken Soup
- For a creamier soup, you can add a splash of coconut milk.
- If you like it spicier, toss in some red pepper flakes when you add the turmeric.
- Make sure to chop the vegetables evenly so they cook at the same rate.
variation
You can easily make this soup vegetarian by replacing the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth for a similar comforting effect.
FAQs
1. Can I use frozen chicken instead of fresh chicken?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly. You might want to add extra time to ensure it’s cooked all the way through.
2. What can I substitute for turmeric?
If you don’t have turmeric, you could use curry powder as an alternative, but keep in mind this will change the flavor of the soup.
3. How can I make the soup thicker?
To thicken the soup, try adding a small amount of cornstarch mixed with water or blend a portion of the cooked soup and mix it back in.
Anti Inflammatory Turmeric Chicken Soup
Equipment
- large pot
- cutting board
- knife
- shredding forks
Ingredients
Main Ingredients
- 2 lbs chicken breast boneless, skinless
- 8 cups chicken broth
- 2 tsp turmeric powder
- 1 inch ginger freshly grated
- 4 cloves garlic minced
- 2 large carrots diced
- 2 large celery stalks diced
- 1 medium onion diced
- 4 cups spinach fresh
- 1 whole lemon juiced
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
Preparation
- Heat olive oil in a large pot over medium heat, then sauté diced onion, carrots, and celery for 5-7 minutes until softened.
- Add minced garlic, grated ginger, and turmeric powder, cooking for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer, then add the chicken breasts to the pot and ensure they are fully submerged.
- Cook for 20-25 minutes, or until the chicken is thoroughly cooked, then remove the chicken and shred it using two forks.
- Return the shredded chicken to the pot, then stir in the fresh spinach and cook until wilted.
- Add lemon juice and season with salt and pepper to taste; serve hot and enjoy this comforting soup.