Description
Soothe inflammation with this delicious Anti Inflammatory Turmeric Chicken Soup recipe! Discover the benefits now.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 large carrots, sliced into rounds (about 1 cup)
- 3 celery stalks, sliced (about 1 cup)
- 4 garlic cloves, minced
- 2-inch piece fresh ginger, grated (about 2 tablespoons)
- 2-inch piece fresh turmeric, grated (about 2 tablespoons) or 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper (enhances turmeric absorption)
- 1.5 pounds boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup brown rice or quinoa (optional)
- 2 cups baby spinach or kale, chopped
- Juice of 1 lemon
- ¼ cup fresh cilantro or parsley, chopped
- Salt to taste
Instructions
- Step 1: Prepare the Aromatic Base Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5 minutes until the vegetables begin to soften. Stir occasionally to prevent sticking. Now add the minced garlic, grated ginger, and grated turmeric, stirring continuously for another 2 minutes until incredibly fragrant. This aromatic foundation will infuse your entire Anti Inflammatory Turmeric Chicken Soup with healing properties.
- Step 2: Bloom the Spices Sprinkle in the ground cumin, coriander, and black pepper. Stir constantly for 30 seconds to toast the spices gently, which awakens their flavors and aromas. The black pepper is especially important as it contains piperine, which dramatically increases the bioavailability of turmeric’s active compound, curcumin.
- Step 3: Add Liquid and Chicken Pour in the chicken broth, stirring to scrape up any flavorful bits stuck to the bottom of the pot. Add the chicken breasts and bay leaves, then bring the mixture to a gentle boil. Once boiling, reduce the heat to maintain a simmer, cover partially with a lid, and cook for about 20-25 minutes until the chicken is completely cooked through.
- Step 4: Shred Chicken and Finish Soup Remove the chicken from the pot and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces. If using rice or quinoa, add it to the soup now and simmer for the grain’s required cooking time. Return the shredded chicken to the pot and stir to combine. Add the chopped leafy greens and simmer just until wilted, about 2-3 minutes.
- Step 5: Final Touches Remove the pot from heat and discard the bay leaves. Stir in the fresh lemon juice and adjust salt to taste. Ladle your golden Anti Inflammatory Turmeric Chicken Soup into bowls and garnish with fresh herbs. The vibrant yellow color and aromatic steam rising from each bowl signals that healing nourishment is ready to be enjoyed.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg