Description
This Anti-Inflammatory Turmeric Chicken Soup is a warm, nourishing dish packed with immune-boosting ingredients like turmeric, ginger, and fresh veggies. It features tender shredded chicken simmered with aromatic spices, kale or spinach, and optional creamy coconut milk for added richness. Perfect for soothing inflammation and providing comfort on chilly days.
Ingredients
Scale
Chicken
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 cup kale or spinach, chopped
Spices
- 1 tablespoon ground turmeric (or 2 tablespoons fresh turmeric, grated)
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt to taste
Liquids
- 4 cups low sodium chicken broth
- 2 cups water
- 1 cup coconut milk (optional for creaminess)
Garnish
- Fresh cilantro (optional)
- Lemon wedges (optional)
Instructions
- Cook the Chicken: Heat the olive oil in a large pot over medium heat. Add the boneless, skinless chicken breasts or thighs and cook for 6-8 minutes per side, or until fully cooked through. Remove the chicken from the pot and shred it using two forks.
- Sauté Vegetables: In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Then add the minced garlic and grated fresh ginger, cooking for an additional 1-2 minutes until fragrant.
- Add Turmeric & Spices: Stir in the ground turmeric (or fresh turmeric), ground black pepper, cumin, and coriander. Let the spices bloom for about 1 minute, stirring constantly to release their flavors.
- Simmer the Soup: Add the sliced carrots, celery, chicken broth, and water to the pot. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 15-20 minutes until the vegetables are tender.
- Add Chicken and Greens: Return the shredded chicken to the pot along with the chopped kale or spinach. If using, pour in the coconut milk and stir well. Simmer the soup for an additional 5 minutes to combine flavors and wilt the greens.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro leaves and lemon wedges for a bright, fresh finish.
Notes
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Fresh turmeric can be substituted with ground turmeric, but fresh offers a brighter flavor.
- The coconut milk is optional but adds a subtle creaminess enhancing the soup’s richness.
- For extra heat, add a pinch of cayenne or chili flakes when adding spices.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
