Description
This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing meal that’s packed with anti-inflammatory ingredients like turmeric, ginger, and vegetables. The golden broth and tender chicken create a soothing and flavorful dish that’s perfect for any day.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 2 tsp ground turmeric
– 1 tsp ground ginger
– 4 cups chicken broth
– 2 cups water
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions
1. 1. In a large pot, heat the olive oil over medium heat.
2. 2. Add the diced onion and sauté for 2-3 minutes until translucent.
3. 3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. 4. Add the sliced carrots and celery, and continue to sauté for 5 minutes.
5. 5. Sprinkle in the ground turmeric and ginger, and stir to coat the vegetables.
6. 6. Pour in the chicken broth and water, and add the bay leaf.
7. 7. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
8. 8. Add the cubed chicken to the pot and continue simmering for 10-15 minutes, or until the chicken is cooked through.
9. 9. Season with salt and pepper to taste.
10. 10. Ladle the soup into bowls and garnish with fresh chopped parsley.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 4 days. The flavors will continue to meld and develop. You can also freeze the soup for up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American