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Anti-Inflammatory Turmeric Chicken Soup

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A nourishing and cozy soup filled with vibrant veggies, tender chicken, and the golden glow of turmeric, providing comforting warmth alongside anti-inflammatory benefits.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups chicken broth
  • 1 pound boneless chicken thighs or breasts
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons turmeric powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh herbs (like parsley or cilantro) for garnish

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté them until tender, about 5 to 7 minutes.
  3. Toss in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Stir in the turmeric powder, making sure it coats all the vegetables beautifully.
  5. Pour in the chicken broth, then bring the mixture to a boil.
  6. Reduce the heat, adding the chicken into the pot. Let everything simmer for about 20 to 25 minutes until the chicken is fully cooked.
  7. Remove the chicken, shred it using two forks, and return it to the soup.
  8. Season with salt and pepper to taste, then serve hot, garnished with fresh herbs.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 28gFat: 12gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 4g

Notes

For extra depth of flavor, consider roasting the vegetables before adding them to the soup. You can also drizzle a splash of lemon juice before serving for an added zing! Leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days, or frozen for up to 3 months.
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