This warm and cozy turmeric chicken soup is perfect for a healthy meal! With tender chicken, veggies, and the bright color of turmeric, it’s both tasty and good for you.
I love how this soup makes my kitchen smell amazing while cooking! Plus, it warms you up and gives your body some love. It’s like a hug in a bowl! 😊
Key Ingredients & Substitutions
Turmeric: This is the star of the soup! Fresh turmeric is fantastic if you can find it, but ground turmeric works just as well. If you’re looking for a milder flavor, you can use less.
Chicken: I prefer using shredded rotisserie chicken for its flavor and ease. You can also use leftover chicken or even turkey. If you’re vegetarian, substitute with chickpeas or tofu!
Veggies: Carrots and peas are classic choices, but feel free to add other favorites like bell peppers or zucchini. Fresh or frozen works fine. If you enjoy a spicy kick, try including more chilies in your soup!
Broth: Low-sodium chicken broth keeps this soup balanced. You can swap it with vegetable broth for a hearty vegan version.
Greens: Spinach adds a lovely color and nutrients. Kale is a great replacement if you want something sturdier. If you’re leafy green-shy, you could skip it altogether.
How Can I Ensure Perfect Flavors in My Soup?
The key to great flavor is in the initial sautéing of the onions, garlic, and spices. This step releases their essential oils, which enhances the overall taste of the soup.
- Heat your oil in a large pot and add the onions first. Cook until they’re soft and translucent.
- Add garlic, ginger, turmeric, cumin, and black pepper. Stir constantly for 1-2 minutes to avoid burning the spices.
- Once you pour in the broth, this flavor base will make your soup so much richer.
Keep the heat at a simmer when you add the vegetables. This prevents them from overcooking while allowing all the great flavors to meld together. Adjusting the seasoning at the end with lemon juice brightens everything up!
How to Make Anti Inflammatory Turmeric Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 tbsp olive oil or coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp ground turmeric (or fresh turmeric grated)
- 1 tsp ground cumin
- 1/2 tsp ground black pepper (helps absorption of turmeric)
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded
- 2 medium carrots, sliced
- 1 cup green peas (fresh or frozen)
- 2 cups fresh spinach or kale, chopped
- 1-2 small green chilies or jalapeño (optional, for a hint of spice)
- Juice of 1 lemon (or lime)
- Salt to taste
- Fresh cilantro, chopped for garnish
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prepare and 20 minutes to cook, totaling around 30 minutes. Perfect for a quick and nutritious meal!
Step-by-Step Instructions:
1. Heating the Base:
In a large pot, heat the olive oil or coconut oil over medium heat. Adding oil first helps the flavors to blend better throughout the soup.
2. Sautéing the Aromatics:
Add the chopped onions and sauté them until they become translucent, which takes about 3-4 minutes. This makes the base of your soup super flavorful!
3. Adding Spices:
Stir in the minced garlic, grated ginger, turmeric, cumin, and black pepper. Cook for 1-2 additional minutes, stirring constantly to avoid burning the spices. You’ll love that fragrant aroma!
4. Pouring in the Broth:
Now, pour in the chicken broth and bring it to a simmer. This is where all those lovely flavors start to combine.
5. Cooking the Veggies:
Add the sliced carrots and cook them for about 5-7 minutes until they begin to soften. This will add a nice crunch to your soup!
6. Adding Chicken and Peas:
Next, stir in the shredded cooked chicken and green peas and let it simmer for another 5 minutes. This makes the soup hearty!
7. Adding Greens:
Add in the chopped spinach or kale and green chilies (if you’re using them). Cook until the greens wilt, which will only take about 2 minutes.
8. Final Touches:
Remove the pot from heat and stir in the fresh lemon juice. This really brightens up the flavors! Adjust salt to your taste.
9. Serving:
Ladle the soup into bowls and finish with a sprinkle of fresh cilantro on top. Serve warm and enjoy every comforting bite!
This vibrant soup is not only packed with nutrients but is also a delightful way to warm up and promote wellness. Enjoy your delicious Anti Inflammatory Turmeric Chicken Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just ensure it’s fully thawed before cooking. You can thaw it overnight in the fridge or by submerging it in cold water in a sealed bag. Cook it as you usually would, ensuring it reaches an internal temperature of 165°F (74°C).
Can I Make This Soup Vegan?
Absolutely! You can simply omit the chicken and replace the chicken broth with vegetable broth. Adding chickpeas or tofu will keep the soup hearty, and you can still enjoy all the delicious flavors!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave. If the soup thickens in the fridge, you may want to add a splash of broth or water when reheating to reach your desired consistency.
Can I Add More Vegetables?
Definitely! Feel free to customize the soup with your favorite veggies. Bell peppers, zucchini, or even sweet potatoes can be great additions. Just remember to adjust the cooking time slightly for different vegetables based on how long they take to soften.
