Turmeric Chicken Soup
A comforting and healthy turmeric chicken soup packed with anti-inflammatory benefits.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Knife
Ingredients
Base
- 1 tbsp olive oil
Vegetables
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 inch ginger grated
Protein
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
Spice
- 1 tbsp turmeric powder
- 1 tsp ground cumin
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper optional
Liquid
- 6 cups chicken broth
- 14.5 oz diced tomatoes undrained
Add-ins
- 1 cup rice or quinoa cooked
- 1 cup chopped fresh spinach or kale
- 0.5 Juice of 1/2 lemon
- Fresh cilantro or parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and ginger and cook for another minute until fragrant.
- Add chicken thighs, turmeric powder, cumin, black pepper, and cayenne pepper (if using) to the pot. Cook until chicken is lightly browned on all sides.
- Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through and tender.
- Stir in cooked rice or quinoa, spinach or kale, and lemon juice. Cook until spinach or kale is wilted, about 2-3 minutes.
- Season with salt to taste. Ladle into bowls and garnish with fresh cilantro or parsley. Serve hot.
Notes
For a vegetarian version, substitute the chicken with chickpeas or tofu.