Turmeric Chicken Soup (Print)
Warming soup with turmeric, ginger and tender chicken that soothes and nourishes with anti-inflammatory ingredients.
# Ingredients:
→ Protein
01 -
1 pound boneless, skinless chicken thighs or breasts
→ Aromatics
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
1 tablespoon fresh ginger, grated
→ Spices
05 -
2 teaspoons ground turmeric
06 -
1 teaspoon cumin
07 -
½ teaspoon black pepper
08 -
Salt to taste
→ Base
09 -
1 tablespoon olive oil
10 -
6 cups low-sodium chicken broth
→ Vegetables
11 -
2 medium carrots, sliced
12 -
2 celery stalks, chopped
13 -
1 cup kale or spinach, chopped
→ Garnish
14 -
Fresh lemon juice (optional, for serving)
15 -
Fresh cilantro, for garnish
# Directions:
01 -
In a large pot, heat the olive oil over medium heat until shimmering. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
02 -
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
03 -
Add the ground turmeric, cumin, and black pepper to the pot. Stir well to coat the onions with the spices.
04 -
Place the chicken thighs or breasts into the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer and cover. Cook for about 30 minutes, until the chicken is cooked through.
05 -
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
06 -
Add the sliced carrots and chopped celery to the pot. Cook for an additional 10-15 minutes, until the vegetables are tender.
07 -
Stir in the chopped kale or spinach and cook for another 3-5 minutes until the greens are wilted.
08 -
Taste the soup and add salt as necessary. Serve hot, garnished with fresh cilantro and a squeeze of lemon juice if desired.
# Notes:
01 -
This soup combines anti-inflammatory ingredients like turmeric, ginger, and leafy greens for a nourishing meal.