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Anti Inflammatory Turmeric Chicken Soup

Healing Anti Inflammatory Turmeric Chicken Soup for Wellness

This Anti Inflammatory Turmeric Chicken Soup combines turmeric and ginger for a nourishing, flavorful experience.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 cups
Course: Chicken
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with coconut oil for unique flavor
  • 1 medium Onion Can be replaced with shallots
  • 2 medium Carrots Parsnips can be used as a substitute
  • 2 stalks Celery Optional but recommended
  • 2 cloves Garlic Fresh is best, but garlic powder works in a pinch
For the Healing Blend
  • 3 tablespoons Turmeric (fresh or ground) Use about 2 tablespoons ground for every 3 tablespoons fresh
  • 1 tablespoon Ginger (fresh or ground) Ground ginger can be an excellent alternative
  • 1 teaspoon Cumin Coriander can be used for variation
  • 1 teaspoon Black Pepper Essential for enhancing turmeric absorption
For the Protein and Broth
  • 1 pound Chicken (thighs or breasts) Thighs lend richness, while breasts are lighter
  • 4 cups Chicken Broth Use homemade or favorite store-bought
  • 1 cup Water Can be replaced with additional broth
For Added Depth
  • 1 leaf Bay Leaf Optional, but deepens flavor
  • 1 tablespoon Lemon Juice Crucial to balance the earthiness of turmeric
  • 1 cup Coconut Milk (optional) Omit for a lighter version
  • 2 cups Leafy Greens (optional) Add at the end to prevent wilting

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
  2. Stir in diced carrots and chopped celery, cooking for an additional 3 minutes.
  3. Add minced garlic, turmeric, ginger, cumin, and black pepper, stirring for about 30 seconds.
  4. Nestle chicken into the mix, pour in chicken broth and water, add a bay leaf, and bring to a gentle boil.
  5. Reduce heat and cover, allowing the soup to simmer for 45-60 minutes.
  6. Once the chicken is tender, remove, shred, and return to the pot.
  7. Stir in lemon juice and optional coconut milk or leafy greens, then heat through for about 5 minutes.
  8. Taste and adjust seasoning, removing the bay leaf before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 550mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 5000IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

Serve garnished with fresh herbs or a squeeze of lemon for extra flavor.

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