Anti-Inflammatory Turmeric Chicken Soup
Anti-Inflammatory Turmeric Chicken Soup Recipe
This Anti-Inflammatory Turmeric Chicken Soup has become my go-to comfort dish on chilly evenings and when I’m feeling a bit run down. The heartwarming combination of tender chicken, vibrant veggies, and the earthy aroma of turmeric creates a fragrant experience in the kitchen that warms not only the body but also the soul. It’s an excellent option for a quick weeknight dinner and is packed with health benefits, making it suitable for those seeking a boost in their nutritional intake.
Why you’ll love this dish
There are plenty of reasons to make this Anti-Inflammatory Turmeric Chicken Soup a regular in your cooking rotation. The vibrant colors and nourishing ingredients come together to create a wholesome dish that’s as appealing to the eyes as it is to the palate.
- Quick and Easy: This soup comes together in under an hour and requires minimal prep time—perfect for busy weeknights.
- Health Benefits: Turmeric is renowned for its anti-inflammatory properties, while ginger and garlic offer immune-boosting benefits, making this dish a nutritional powerhouse.
- Kid-Friendly: With its mild flavors and cozy texture, it’s a surefire hit even with picky eaters.
- Customizable: You can easily adapt it based on what’s in your pantry—swap out greens, try other proteins, or add your favorite spices.
"This soup not only tastes amazing but makes you feel amazing too! Perfect for these fall days." – Satisfied Home Cook
Preparing Anti-Inflammatory Turmeric Chicken Soup
Now that you’re eager to dive in, let’s break down the process. Making this soup is straightforward and requires just a few steps.
- Start with the aromatics: Sauté ginger and garlic, letting their fragrances fill your kitchen.
- Add veggies: Toss in your carrots, celery, and onion, allowing them to soften.
- Combine the goodness: Stir in turmeric, add chicken stock, and let it all simmer to perfection.
- Incorporate the chicken and greens: Finish up with cauliflower rice, cooked chicken, baby spinach, and a splash of lime juice.
With this overview, you have a clear idea of how the cooking will flow, setting up a delicious experience.
What you’ll need
Here’s your ingredient list for success:
- 1 Tablespoon avocado oil
- 1/4 cup minced ginger
- 2 large cloves garlic, minced
- 2 cups 1/4″ sliced carrots (about 6)
- 1 1/2 cups 1/4″ sliced celery (about 3 stalks)
- 4 cups 1/4″ diced onion (from 1 large onion)
- 2 teaspoons ground turmeric
- 8 cups chicken stock
- 4 cups frozen cauliflower rice (or fresh, if available)
- 12 ounces cooked chicken (about 1 pound, see notes)
- 2 cups chopped baby spinach
- 2 tablespoons fresh lime juice
- Sea salt and black pepper to taste
- Chopped fresh cilantro and toasted chopped cashews for topping if desired
- Optional thickening: 2-3 tablespoons tapioca starch mixed with 1/4 cup water
Feel free to make adjustments; for example, if you’re out of certain spices or vegetables, substituting them can lead to fun new flavors.
Step-by-step instructions
Let’s get cooking! Follow these simple steps for a delightful pot of soup:
- In a large stockpot, heat the avocado oil over medium heat.
- Once hot, add the minced ginger and garlic. Sauté for about one minute until fragrant, being careful not to brown them.
- Next, toss in your carrots, celery, and onion—cook for about 3-4 minutes, stirring regularly, until the veggies start to soften.
- Stir in the ground turmeric and mix well before pouring in the chicken stock.
- Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the vegetables are very tender, roughly 10 minutes.
- Add the cauliflower rice and continue simmering for an additional 5 minutes or until tender.
- If you prefer a thicker soup, stir in the tapioca starch mixture now. If not, simply remove it from the heat.
- Finally, add the cooked chicken, baby spinach, and lime juice. Season to taste with salt and pepper.
- Serve hot, garnished with fresh cilantro and chopped cashews if desired.
Leftover soup can remain in the refrigerator for 3-4 days or can be frozen for up to 3 months. Just ensure it cools completely before placing it in freezer-safe containers.
Best ways to enjoy it
This soup can be served in numerous delightful ways:
- Pair it with a side of whole-grain bread for a comforting, filling meal.
- Serve it alongside a light salad dressed with a tangy vinaigrette to complement the soup’s rich flavors.
- Consider topping it with a dollop of yogurt or a sprinkle of feta for added creaminess and depth.
Storage and reheating tips
Keeping your leftover soup fresh is simple:
- Refrigerate: Store in airtight containers for 3-4 days.
- Freeze: Cooler temperatures help preserve flavors—let it cool down completely, then store in portions. It can last in the freezer for up to 3 months.
- Reheat: When you’re ready to enjoy it again, reheat on the stovetop over medium heat, stirring occasionally to prevent sticking; or use the microwave in short bursts until warmed through.
Helpful cooking tips
To elevate this soup even further, consider these tips:
- Prep Ahead: Chop your vegetables in advance to make instant cooking on busy nights.
- Use Fresh Ingredients: Fresh ginger and garlic significantly enhance the soup’s aromatic quality.
- Customize: Add your favorite herbs or spices for a unique twist, such as cumin or coriander.
Creative twists
There are various ways to switch up this recipe and keep it interesting:
- Add More Veggies: Incorporate zucchini, bell peppers, or spinach for extra nutrition.
- Swap Proteins: Instead of chicken, consider using shredded rotisserie chicken, turkey, or even chickpeas for a plant-based option.
- Spice It Up: A dash of cayenne or chili flakes can bring in some heat if you love a kick.
Your questions answered
Here are some common queries regarding this recipe:
What is the prep time for this soup?
Prep time is approximately 10-15 minutes, with a total cooking time of about 30-40 minutes.
Can I use raw chicken instead of cooked?
Yes, you can! Just add raw chicken pieces at step 4, cooking until they are fully cooked through, typically about 15-20 minutes.
Is there a vegetarian option for this soup?
Absolutely! Replace chicken with chickpeas or lentils and use vegetable stock instead of chicken stock for a delicious and filling vegetarian version.
Feel free to share your experiences with this heartwarming Anti-Inflammatory Turmeric Chicken Soup! Enjoy each bite and the health benefits it brings.
Anti-Inflammatory Turmeric Chicken Soup
Ingredients
Method
- In a large stockpot, heat the avocado oil over medium heat.
- Once hot, add the minced ginger and garlic. Sauté for about one minute until fragrant, being careful not to brown them.
- Next, toss in your carrots, celery, and onion—cook for about 3-4 minutes, stirring regularly, until the veggies start to soften.
- Stir in the ground turmeric and mix well before pouring in the chicken stock.
- Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the vegetables are very tender, roughly 10 minutes.
- Add the cauliflower rice and continue simmering for an additional 5 minutes or until tender.
- If you prefer a thicker soup, stir in the tapioca starch mixture now. If not, simply remove it from the heat.
- Finally, add the cooked chicken, baby spinach, and lime juice. Season to taste with salt and pepper.
- Serve hot, garnished with fresh cilantro and chopped cashews if desired.
