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Turmeric Chicken Soup

A comforting and healthy turmeric chicken soup packed with anti-inflammatory benefits.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Servings 6 servings
Calories 350 kcal

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.