This hearty turmeric chicken soup is full of flavor and health benefits. With warm spices and tender chicken, it’s a cozy hug in a bowl! 🥣
I love how the turmeric adds that lovely golden color and a little kick! This soup is perfect for chilly days or when you’re feeling under the weather. Just simmer, serve, and enjoy!
Key Ingredients & Substitutions
Turmeric: This is the star of the show for its anti-inflammatory properties. Ground turmeric is convenient, but fresh turmeric is even more potent. If you can’t find either, try curry powder—it contains turmeric and can add a unique flavor.
Chicken: Using cooked chicken breast makes this soup quick to prepare. You can use rotisserie chicken for added flavor, or if you’re vegetarian, switch to chickpeas or cooked lentils for protein.
Broth: Low-sodium chicken broth balances flavor without too much salt. Vegetable broth is a great substitute if you want to keep it meat-free.
Spinach: Fresh spinach adds nutrients and color, but kale or Swiss chard could work well too. Just make sure to cook them until they’re tender.
How Do I Get the Best Flavor from the Spices?
To bring out the rich flavors in your spices, start by sautéing them with aromatics. Heating spices in oil releases their essential oils, enhancing their taste:
- Heat your oil in a pot and add onions first, cooking until soft.
- Next, stir in garlic, ginger, turmeric, cumin, and black pepper. Cook for about 2 minutes until fragrant—this is crucial!
- This method layers flavors throughout the soup, making it more delicious.
Anti Inflammatory Turmeric Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground turmeric (or 2 teaspoons freshly grated turmeric)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 large carrots, sliced
- 1 cup frozen peas
- 3 cups cooked chicken breast, shredded
- 2 cups fresh spinach, chopped
- Juice of 1 lemon
- Salt to taste
- Fresh parsley or cilantro for garnish (optional)
How Much Time Will You Need?
This nourishing soup takes about 10 minutes to prep and around 30 minutes to cook, making it perfect for a quick weeknight dinner or a cozy weekend meal. You’ll have a warm, delicious bowl of comfort ready in about 40 minutes!
Step-by-Step Instructions:
1. Sauté Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 4-5 minutes, or until the onion is clear and fragrant.
2. Add Spices:
Next, stir in the minced garlic, grated ginger, turmeric, cumin, and black pepper. Cook everything together for an additional 1-2 minutes, until the spices are aromatic.
3. Create the Base:
Pour in the chicken broth and water, then bring the mixture to a boil. This will be the flavorful base of your soup!
4. Cook the Carrots:
Once boiling, add the sliced carrots. Lower the heat to a simmer and cook for about 10 minutes, or until the carrots are just beginning to soften.
5. Add Chicken and Peas:
Stir in the shredded chicken and frozen peas. Continue to simmer for another 5-7 minutes, making sure everything is heated through.
6. Stir in Spinach:
Add the chopped spinach to the pot and cook until just wilted—this should only take about 1-2 minutes.
7. Final Touches:
Remove the pot from heat and stir in the fresh lemon juice. Taste your soup and season with salt as needed.
8. Serve and Enjoy!
Ladle the soup into bowls and garnish with chopped fresh parsley or cilantro if you’d like. Serve warm and enjoy the comforting, anti-inflammatory goodness!
Can I Use Fresh Chicken Instead of Cooked?
Absolutely! If you’re using raw chicken, you can add boneless chicken breasts or thighs to the pot after sautéing the aromatics. Simmer them in the broth until cooked through (about 15-20 minutes) before shredding and continuing with the recipe.
Can I Make This Soup Vegetarian?
Yes, you can easily adapt this soup to be vegetarian! Substitute the chicken with cooked chickpeas or lentils for protein and use vegetable broth instead of chicken broth.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup in freezer-safe containers for up to 3 months. Just thaw and reheat on the stove or in the microwave when you’re ready to enjoy it again.
Can I Add More Vegetables?
Certainly! This soup is very versatile. Feel free to add other veggies like zucchini, bell peppers, or celery. Just adjust the cooking time accordingly to ensure they remain tender but not overcooked.
