This warm and cozy turmeric chicken soup is packed with healthy goodness! The bright yellow turmeric not only gives it a nice color but also helps reduce inflammation.
Making this soup feels like getting a hug in a bowl! I love slurping it on chilly days, and it warms me right up. Plus, it’s super easy—just toss everything in and let it cook!
Key Ingredients & Substitutions
Olive Oil or Coconut Oil: Both are great for sautéing. I like using olive oil for its flavor, but coconut oil adds a subtle sweetness. If you’re avoiding oils, you can use vegetable broth to sauté instead!
Onion: A finely chopped onion brings a rich base flavor to the soup. If you’re short on onions, try leeks or shallots as a substitute.
Garlic and Ginger: Fresh garlic and ginger elevate the flavor and provide health benefits. If you don’t have fresh, use 1/2 teaspoon of garlic powder and ginger powder each, but fresh is always better!
Turmeric: This is the star of the dish for its anti-inflammatory properties. If you’re out of turmeric, dried curry powder can give a similar flavor profile.
Carrots and Celery: These veggies add sweetness and texture. You can replace them with bell peppers or zucchini if needed. Just keep the flavors in mind!
How Do I Properly Sauté Aromatics?
Sautéing aromatics like onions, garlic, and ginger correctly helps unlock their full flavor potential. Here’s how to do it:
- Heat your oil in a pot over medium heat. Wait until it shimmers but doesn’t smoke.
- Add the chopped onion first and stir occasionally for 3-4 minutes until soft.
- Then, add garlic and ginger. These cook quickly, so stir them for about 1 minute until fragrant. Don’t walk away—burnt garlic tastes bitter!
By following these steps, you’ll create a delicious base for your soup that enhances every bite. Enjoy making this soup—it’s much easier than it looks!
Anti Inflammatory Turmeric Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 4 medium carrots, sliced
- 2 celery stalks, diced
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded
- 1 cup frozen peas
- Juice of 1 lemon
- Salt to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 10 minutes of prep time and 30 minutes of cooking time, making it ready in just 40 minutes! It’s quick, nourishing, and perfect for any day.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive or coconut oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until the onion becomes soft and translucent. This step is important for developing flavors!
2. Add Garlic and Ginger:
Stir in the minced garlic and ginger and cook for another minute until you can smell their delicious aroma. This makes your kitchen smell wonderful!
3. Spice it Up:
Add the ground turmeric, black pepper, and thyme to the pot. Stir well to coat the onions and release those yummy flavors. Cook this for about 1 minute.
4. Add Vegetables:
Mix in the sliced carrots and diced celery. Stir everything together, letting the veggies coat in all those spices for a minute or so.
5. Pour in the Broth:
Pour the chicken broth into the pot and bring everything to a boil. Once it’s boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are nice and tender.
6. Chicken and Peas Time:
Add the shredded cooked chicken and frozen peas into the pot. Let it simmer for another 5 minutes to warm the chicken through and cook the peas.
7. Finish with Lemon:
Stir in the fresh lemon juice and add salt to taste. This will brighten up the whole soup!
8. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with chopped fresh parsley on top for a lovely garnish. Serve it hot, and if you like, you can enjoy it with some crusty bread on the side.
This soothing turmeric chicken soup is an anti-inflammatory treat loaded with flavors and nutrients. It’s perfect for chilly days or whenever you need a nice, cozy meal. Enjoy!
Can I Use Fresh Chicken Instead of Cooked Chicken?
Yes! You can use uncooked chicken breast. Just chop it into small pieces and add it to the pot after sautéing the onions, garlic, and ginger. Cook it until no longer pink, then proceed with adding vegetables and broth as directed!
How Can I Make This Soup Vegetarian?
To make it vegetarian, simply replace the chicken broth with vegetable broth and omit the chicken. You can add more veggies like bell peppers, zucchini, or mushrooms for added flavor and texture.
Can I Freeze Leftover Soup?
Absolutely! Let the soup cool completely, then transfer it to freezer-safe containers. It will keep well in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and heat on the stove or in the microwave.
What Should I Serve with This Soup?
This soup pairs perfectly with crusty bread, a fresh salad, or even over rice for a heartier meal. Consider adding a dollop of yogurt or sour cream for some creaminess. Enjoy your cozy meal!
