Description
A comforting, nourishing Classic Anti-Inflammatory Turmeric Chicken Soup. Tender chicken and vibrant veggies in a turmeric-rich broth for soothing, weeknight comfort.
Ingredients
1 tbsp olive oil
1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1-inch fresh ginger, grated
1 tbsp ground turmeric
1 tsp ground cumin
1/2 tsp black pepper
6 cups chicken broth
1 cup cooked brown rice or small pasta (optional)
1/2 cup fresh spinach or kale, chopped
Salt to taste
Fresh cilantro or parsley, chopped, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add chicken; cook until lightly browned, 5–7 minutes. Remove and set aside.
2. Add onion, carrots, and celery; cook until softened, 8–10 minutes.
3. Stir in garlic, ginger, turmeric, cumin, and black pepper; cook 1 minute until fragrant.
4. Pour in chicken broth, scraping up browned bits; bring to a simmer.
5. Return chicken; reduce heat, cover, and simmer 15–20 minutes, until cooked through.
6. If using, stir in cooked brown rice or pasta during the last 5 minutes.
7. Add spinach or kale; cook until wilted, 2–3 minutes.
8. Season with salt to taste; ladle into bowls and garnish with cilantro or parsley.
Notes
For an extra anti-inflammatory kick, add a pinch of cayenne with the spices.
Great for meal prep; refrigerate 3–4 days.
Feel free to add other veggies like bell peppers or zucchini.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg