This turmeric chicken soup is a warm hug in a bowl! It’s packed with juicy chicken and the golden goodness of turmeric, known for its healing powers.
The best part? It warms you up and helps soothe your body, making it perfect for chilly days or when you’re feeling under the weather. I love to enjoy it with some crusty bread! 🍞
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing because it adds a nice flavor. If you prefer, you can use avocado oil or coconut oil for a different taste and health benefits.
Onion: A medium onion gives depth to the soup. Try using shallots or leeks if you want a milder onion flavor.
Garlic: Freshly minced garlic adds a huge punch of flavor! If you’re in a pinch, garlic powder can work too, but fresh is always better.
Turmeric: The star of this recipe! If you can’t find ground turmeric, feel free to use fresh turmeric, just grate it in at the same time as the garlic and ginger. Remember, it stains, so be careful!
Chicken Broth: I use low-sodium broth to control salt levels, but homemade broth would elevate the flavor. Vegetable broth can also be used for a vegetarian version.
Vegetables: The carrots, celery, and broccoli provide color and nutrients. You can swap these with any veggies you have on hand, like bell peppers or kale!
Chicken Breasts: Boneless and skinless chicken is easy to shred, but thighs can add more flavor and moisture. For a quick option, shredded rotisserie chicken works well too.
How Do I Achieve the Best Flavor When Cooking This Soup?
To bring out all the flavors in your turmeric chicken soup, perfecting your sautéing technique is key. Start by heating the olive oil in your pot on medium heat until it’s shimmering, not smoking.
- Once you add the onions, cook them until they are translucent and soft—not browned. This usually takes about 5 minutes.
- When you add garlic and ginger, cook just until fragrant. It’s quick, about 1-2 minutes!
- Your spices should be added next, and toasting them for just a minute will deepen their flavor.
Also, let everything simmer together without rushing it—this is what melds the flavors. Just be patient, and you’ll end up with a delicious, comforting soup!
Anti Inflammatory Turmeric Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or mixed Italian herbs
- 6 cups chicken broth (low sodium)
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 cup broccoli florets
- 2 boneless, skinless chicken breasts
- Salt to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Juice of 1/2 lemon or lime (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and about 30-40 minutes for cooking. So, in total, plan for about 1 hour to create this delicious and healthy soup!
Step-by-Step Instructions:
1. Heat the Oil:
In a large soup pot, warmth your olive oil over medium heat. You want it to shimmer, which means it’s hot enough but not smoking.
2. Sauté the Onion:
Add your chopped onion to the pot. Cook it, stirring occasionally, until it becomes soft and transparent, which takes about 5 minutes.
3. Add Garlic and Ginger:
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until everything smells amazing!
4. Toast the Spices:
Now, add the ground turmeric, cumin, black pepper, and thyme. Stir for about 1 minute to get those spices nice and warm—they’ll bloom beautifully!
5. Add Broth:
Pour in the chicken broth and bring everything to a boil. This is when your kitchen starts to smell even better!
6. Add Vegetables:
Once boiling, toss in your sliced carrots, celery, and broccoli florets. Lower the heat and let it simmer for about 10 minutes until the veggies are tender.
7. Cook the Chicken:
Place the whole chicken breasts into the pot. Cover it up and cook for about 15-20 minutes until the chicken is cooked all the way through.
8. Shred the Chicken:
Remove the chicken from the pot and use two forks to shred it into bite-sized pieces.
9. Return Chicken to the Soup:
Put the shredded chicken back into the pot, stir it around, and heat it through for about 5 minutes.
10. Season to Taste:
Take a moment to taste the soup. Add salt and pepper as needed. If you’re feeling a bit zesty, squeeze in some lemon or lime juice.
11. Serve It Up:
Ladle your warm soup into bowls. Don’t forget to sprinkle some chopped parsley or cilantro on top for a fresh touch!
12. Enjoy!
Serve your soup warm and soak in the comforting, anti-inflammatory benefits. Enjoy every spoonful!
Can I Use Bone-In Chicken Instead of Boneless?
Absolutely! Bone-in chicken will add extra flavor. Just be sure to cook it longer, about 25-30 minutes, and remove the bones before shredding.
Can I Substitute Fresh Vegetables?
Yes, feel free to substitute any vegetables you have on hand! Bell peppers, spinach, or zucchini would work well. Just adjust the cooking times if necessary to ensure they’re tender.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over low heat until warmed through, adding a splash of broth or water if needed.
Can I Make It Gluten-Free?
This recipe is naturally gluten-free as long as you use gluten-free chicken broth. Always double-check the labels on any packaged ingredients to ensure they meet your dietary needs!