Description
A comforting and nourishing Anti-Inflammatory Turmeric Chicken Soup featuring immune-boosting ingredients like turmeric, ginger, garlic, and fresh vegetables, simmered with tender chicken thighs in a flavorful chicken broth. Perfect for revitalizing the body and soothing inflammation with every warm, hearty spoonful.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 large carrots, sliced
- 2 stalks celery, diced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground turmeric
- 1/2 teaspoon ground black pepper
- 6 cups chicken broth
- 1 pound boneless skinless chicken thighs
- 2 tablespoons lemon juice
- 2 cups baby spinach
- Salt, to taste
Garnish
- 1/4 cup fresh parsley or cilantro, chopped
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing your aromatics.
- Sauté aromatics and spices: Add the diced onion, minced garlic, sliced carrots, and diced celery to the pot. Cook for about 5 minutes until vegetables soften. Stir in the grated fresh ginger, ground turmeric, and black pepper and cook for an additional 2 minutes to bloom the spices and deepen flavor.
- Prepare the pot: Ensure your pot is sufficiently deep to comfortably hold the broth and chicken without spilling during simmering.
- Simmer the chicken: Pour in 6 cups of chicken broth and add the boneless skinless chicken thighs. Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until the chicken is tender and cooked through.
- Shred chicken and add greens: Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot along with 2 tablespoons of fresh lemon juice and the baby spinach. Simmer for another 5 minutes until the spinach wilts and flavors meld.
- Season and garnish: Taste the soup and adjust salt as needed. Finish by garnishing with 1/4 cup of chopped fresh parsley or cilantro to add brightness and freshness.
- Serve: Ladle the hot soup into bowls and serve warm. Optionally, add extra lemon or black pepper on top to taste.
Notes
- Use fresh turmeric if available for a more vibrant flavor.
- Chicken thighs are recommended for their tenderness and flavor, but chicken breasts can be substituted if preferred.
- Adjust spices according to your heat tolerance and preference.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adding the black pepper is crucial as it significantly improves turmeric absorption.
