This soothing and nutritious Turmeric Chicken Soup is perfect for a comforting meal. Loaded with anti-inflammatory ingredients, it’s a great choice for a boost. This recipe combines the goodness of chicken, vegetables, and the healing properties of turmeric. Enjoy a warm bowl that’s not only delicious but also good for your body.
| Servings | Total |
| 4 | 45mins |
History of Turmeric Chicken Soup
Turmeric has been used in cooking and medicine for centuries, especially in Asian cultures. This soup takes inspiration from traditional recipes that combine turmeric’s health benefits with the comforting qualities of chicken soup.
Why Turmeric Chicken Soup
Turmeric Chicken Soup is a great way to incorporate anti-inflammatory and immune-boosting ingredients into your diet. It’s perfect for cold days, when you’re feeling under the weather, or simply when you want a nutritious meal.
What is Turmeric Chicken Soup Made of?
This soup features chicken, a variety of vegetables, and a blend of spices, with turmeric as the star ingredient. It’s a hearty and flavorful dish that’s both satisfying and healthful.
What to Have with Turmeric Chicken Soup
Turmeric Chicken Soup pairs well with crusty bread, a fresh salad, or even a side of steamed vegetables. It’s versatile enough to be a main dish or a starter.
Is Turmeric Chicken Soup Healthy?
Yes, Turmeric Chicken Soup is packed with nutrients and anti-inflammatory properties. Turmeric, known for its active compound curcumin, helps reduce inflammation and support overall health. Combined with lean chicken and vegetables, this soup is both nourishing and delicious.
Kitchen Equipment
- Large pot
- Cutting board
- Knife
- Measuring spoons
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup coconut milk
- 1 cup spinach, chopped
- Salt to taste
- Lemon wedges, for serving
Directions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add garlic, turmeric, ginger, cumin, and black pepper. Stir well and cook for another 2 minutes until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
- Add the cooked chicken and coconut milk. Stir to combine and let it simmer for another 10 minutes.
- Stir in the chopped spinach and cook until wilted about 2 minutes.
- Season with salt to taste. Serve hot with lemon wedges on the side.
Tips
- Use fresh turmeric root if available for a more vibrant flavor.
- Adjust the seasoning according to your taste preferences.
- Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion
Turmeric Chicken Soup is a delicious and healthy meal that’s easy to prepare and perfect for any time of the year. Its anti-inflammatory properties and comforting flavors make it a wonderful addition to your recipe collection. Enjoy it on its own or with your favorite sides for a complete and nourishing meal.
MORE RECIPES
Anti-Inflammatory Turmeric Chicken Soup
Equipment
- Large pot
- Cutting board
- Knife
- Measuring Spoons
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup coconut milk
- 1 cup spinach, chopped
- Salt to taste
- Lemon wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add garlic, turmeric, ginger, cumin, and black pepper. Stir well and cook for another 2 minutes until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
- Add the cooked chicken and coconut milk. Stir to combine and let it simmer for another 10 minutes.
- Stir in the chopped spinach and cook until wilted about 2 minutes.
- Season with salt to taste. Serve hot with lemon wedges on the side.
FAQs
Can I use fresh turmeric instead of ground turmeric? Yes, you can use fresh turmeric. Substitute 1 tablespoon of freshly grated turmeric for 1 teaspoon of ground turmeric.
Can I freeze this soup? Yes, Turmeric Chicken Soup freezes well. Store it in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
What can I use instead of coconut milk? You can use any milk of your choice or even leave it out for a lighter version of the soup.