Tumeric Chicken Soup
Contents
This Turmeric Chicken Soup is a powerful blend of healing ingredients designed to soothe inflammation and boost your immune system. With the warm spices of turmeric, ginger, and cumin combined with nutrient-rich vegetables like carrots and leafy greens, this Tumeric Chicken Soup is delicious and packed with antioxidants and anti-inflammatory compounds. Adding chicken provides lean protein, while the optional coconut milk adds a creamy texture without dairy. Perfect for a cozy meal, this soup offers comfort, flavor, and health benefits in one bowl.
Ingredients
- 1 tablespoon olive oil: A key ingredient in the Mediterranean diet, olive oil provides heart-healthy fats and adds a subtle richness to the soup. It also enhances the absorption of fat-soluble vitamins from the vegetables.
- 1 medium onion, chopped: Onions are a great source of antioxidants and sulfur compounds, which support immune health. They add depth of flavor and a slightly sweet undertone when sautéed.
- 3 garlic cloves, minced: Garlic is known for its potent anti-inflammatory and immune-boosting properties, making it a key element in any anti-inflammatory recipe. Its rich flavor enhances the soup’s aroma.
- 1 tablespoon fresh ginger, grated: Ginger has powerful anti-inflammatory and antioxidant effects, helping to reduce inflammation and soothe digestion. It adds a warm, slightly spicy kick to the soup.
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces: Chicken provides lean protein, which is essential for muscle repair and overall health. Using boneless, skinless chicken breasts keeps the dish light while providing high-quality protein.
- 1 teaspoon ground turmeric: Turmeric is a star anti-inflammatory spice due to its active compound, curcumin. It gives the soup its vibrant golden color and supports joint and immune health.
- 1 teaspoon ground cumin: Cumin adds earthy, warm flavors to the soup. It’s also known for aiding digestion and having antimicrobial properties.
- 1 teaspoon ground coriander: Ground coriander gives a slightly citrusy and sweet flavor that complements the earthy spices. It also has anti-inflammatory properties and supports digestion.
- 4 cups chicken broth (preferably low-sodium): Chicken broth provides the base for the soup, adding savory depth. Using low-sodium broth helps control salt levels and keeps the dish heart-healthy.
- 2 medium carrots, peeled and sliced: Carrots are rich in beta-carotene, an antioxidant that helps reduce inflammation and supports skin and eye health. They add a sweet and earthy flavor to the soup.
- 2 stalks celery, sliced: Celery is known for its anti-inflammatory properties and is packed with vitamins and minerals. It adds a refreshing crunch and a slightly salty flavor to balance the sweetness of the carrots.
- 1 cup coconut milk (optional for creaminess): Coconut milk gives the soup a creamy texture while keeping it dairy-free. It adds healthy fats, especially medium-chain triglycerides (MCTs), which can provide energy and support gut health.
- 1 cup fresh spinach or kale: These leafy greens are rich in antioxidants, vitamins, and minerals. Both spinach and kale are packed with anti-inflammatory compounds, fiber, and support overall well-being.
- Juice of 1 lemon: Lemon juice adds brightness and a touch of acidity to balance the rich flavors of the soup. It also provides vitamin C, which supports immune function.
- Salt and pepper to taste: Essential for seasoning, salt and pepper bring out the flavors of the other ingredients while providing balance.
- Fresh cilantro for garnish: Cilantro adds a fresh, herbal note to the soup. It’s also rich in antioxidants and has been shown to help the body detoxify, making it an ideal garnish for this nutrient-packed soup.
Preparation for the Tumeric Chicken Soup
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 5 minutes until softened and fragrant.
- Add the chicken to the pot and cook for 5-7 minutes, until it’s browned on all sides.
- Stir in the turmeric, cumin, and coriander, cooking for an additional 1-2 minutes to release the flavors of the spices.
- Pour in the chicken broth and add the carrots and celery. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender and the chicken is cooked through.
- Stir in the coconut milk (if using) and spinach or kale, cooking for another 2-3 minutes until the greens are wilted.
- Add lemon juice, salt, and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Storage
Store the Tumeric Chicken Soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months, reheating on the stove or in the microwave when ready to enjoy.
Enjoy this warming and nourishing anti-inflammatory soup!.
