Why You’ll Love This Recipe
- Health Benefits: Packed with anti-inflammatory ingredients like turmeric, ginger, and garlic, this soup offers natural support for your body’s defenses.
- Flavorful and Comforting: The blend of spices and vegetables creates a rich, savory taste that warms and satisfies.
- Simple Preparation: With straightforward steps and common ingredients, this soup is easy to prepare, even on busy days.
- Versatile: Enjoy it as a light meal on its own or pair it with crusty bread or a side salad for a more substantial dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 large zucchini, diced
- 1-inch piece of fresh ginger, grated
- 1 teaspoon ground turmeric (or 1 tablespoon fresh turmeric, grated)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 6 cups chicken broth (preferably homemade or low-sodium)
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 1 can (14 oz) coconut milk (optional, for a creamy version)
- Juice of 1 lemon
- Salt, to taste
- Chopped fresh cilantro or parsley, for garnish
Directions
- Sauté the Aromatics:
- In a large pot or Dutch oven, heat the olive oil or coconut oil over medium heat.
- Add the diced onion and sauté for about 4-5 minutes until it becomes soft and translucent.
- Stir in the minced garlic, grated ginger, ground turmeric, cumin, coriander, black pepper, and dried thyme. Cook for an additional minute until fragrant.
- Add the Vegetables:
- Incorporate the sliced carrots, celery, and diced zucchini into the pot. Stir to coat the vegetables with the spices, and cook for about 5 minutes, allowing them to soften slightly.
- Pour in the Broth:
- Add the chicken broth, stirring well to combine all the ingredients.
- Bring the soup to a simmer over medium heat.
- Once simmering, reduce the heat to maintain a gentle simmer. Cover the pot and let the soup cook for 15-20 minutes, or until the vegetables are tender.
- Incorporate the Chicken and Coconut Milk:
- Stir in the shredded cooked chicken, allowing it to heat through.
- If opting for a creamier soup, add the coconut milk at this stage, stirring to combine.
- Finish with Lemon and Seasoning:
- Add the juice of one lemon to the soup, stirring well to incorporate its bright, tangy flavor.
- Taste the soup and add salt as needed, adjusting the seasoning to your preference.
- Garnish and Serve:
- Ladle the soup into bowls and garnish with freshly chopped cilantro or parsley.
- Serve the turmeric chicken soup hot, with a side of crusty bread or a light salad for a complete meal.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Option: Replace the chicken with chickpeas or lentils and use vegetable broth to create a hearty vegetarian version.
- Grain Addition: Add cooked quinoa or brown rice to the soup for extra texture and nutrients.
- Spice Level: Adjust the amount of black pepper or add a pinch of cayenne pepper to increase the heat according to your preference.
- Leafy Greens: Stir in a handful of spinach or kale during the last few minutes of cooking for added vitamins and minerals.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days.
- Freezing: This soup freezes well. Place cooled soup in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the soup over medium heat on the stovetop until heated through. If the soup has thickened during storage, add a splash of broth or water to reach the desired consistency.
Anti-Inflammatory Turmeric Chicken Soup
Anti-Inflammatory Turmeric Chicken Soup is a nourishing, flavorful dish packed with immune-boosting ingredients like turmeric, ginger, and garlic. This comforting soup is easy to make, perfect for chilly days, and loaded with health benefits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup, Healthy Meals
- Method: Stovetop
- Cuisine: Healthy, Anti-Inflammatory
- Diet: Gluten Free
Ingredients
For the Soup:
- 1 tbsp olive oil or coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 large zucchini, diced
- 1-inch piece fresh ginger, grated
- 1 tsp ground turmeric (or 1 tbsp fresh turmeric, grated)
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp black pepper
- ½ tsp dried thyme
- 6 cups chicken broth (homemade or low-sodium)
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 1 can (14 oz) coconut milk (optional, for creaminess)
- Juice of 1 lemon
- Salt, to taste
- Chopped fresh cilantro or parsley, for garnish
Instructions
Sauté the Aromatics
- Heat oil in a large pot over medium heat.
- Add onion and sauté for 4–5 minutes until soft.
- Stir in garlic, ginger, turmeric, cumin, coriander, black pepper, and thyme. Cook for 1 minute until fragrant.
2. Cook the Vegetables
- Add carrots, celery, and zucchini. Stir to coat with spices and cook for 5 minutes until slightly softened.
3. Simmer the Soup
- Pour in chicken broth and bring to a gentle simmer.
- Cover and let cook for 15–20 minutes, until vegetables are tender.
4. Add Chicken & Coconut Milk
- Stir in shredded chicken and heat through.
- If using, add coconut milk and mix well.
5. Finish & Serve
- Stir in lemon juice and season with salt to taste.
- Garnish with cilantro or parsley and serve hot.
Notes
- Vegetarian Version: Swap chicken for chickpeas or lentils and use vegetable broth.
- Extra Hearty: Add cooked quinoa or brown rice.
- Spicy Kick: Increase black pepper or add cayenne.
- Leafy Greens: Stir in spinach or kale before serving.
