Description
A nourishing and flavorful anti-inflammatory turmeric chicken soup packed with fresh vegetables, tender chicken thighs, and immunity-boosting spices. This comforting soup blends the warmth of ginger and turmeric with wholesome ingredients, perfect for a health-supportive meal.
Ingredients
Scale
Soup Base
- 2 tablespoons Olive Oil
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 2 large Carrots, sliced
- 2 stalks Celery, diced
- 1 tablespoon Fresh Ginger, grated
- 2 teaspoons Ground Turmeric
- 1/2 teaspoon Ground Black Pepper
- 6 cups Chicken Broth
- 1 pound Boneless Skinless Chicken Thighs
- 2 tablespoons Lemon Juice
- 2 cups Baby Spinach
- Salt, to taste
Garnish
- 1/4 cup Fresh Parsley or Cilantro, chopped
Instructions
- Heat the oil: Warm the olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the aromatics.
- Sauté aromatics and spices: Add diced onion, minced garlic, sliced carrots, and diced celery. Cook for about 5 minutes until the vegetables are softened. Stir in grated ginger, ground turmeric, and black pepper; continue cooking for another 2 minutes to bloom the spices and deepen the flavors.
- Prepare for broth addition: Make sure your pot is large and deep enough to comfortably hold the broth and chicken as it cooks.
- Cook the chicken and simmer: Pour in the chicken broth and add the chicken thighs. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes until the chicken is tender and cooked through.
- Shred chicken and add finishing ingredients: Remove the chicken thighs from the pot and shred them with forks. Return the shredded chicken to the pot along with the lemon juice and baby spinach. Simmer for an additional 5 minutes, allowing the spinach to wilt and flavors to combine.
- Season and garnish: Taste the soup and adjust salt as needed. Garnish with freshly chopped parsley or cilantro before serving.
- Serve: Ladle the soup into bowls and enjoy warm. Optionally add extra lemon juice or pepper on top for added brightness and kick.
Notes
- This soup is rich in anti-inflammatory ingredients like turmeric and ginger.
- Using chicken thighs adds moisture and flavor compared to breast meat.
- Adjust the amount of black pepper to your taste to balance turmeric absorption and spice level.
- For a thicker soup, blend a portion of cooked vegetables into the broth before adding shredded chicken back.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for longer storage.
