Description
A comforting and nourishing soup packed with anti-inflammatory ingredients like turmeric and fresh vegetables.
Ingredients
Scale
- 2 lbs bone-in chicken thighs or whole chicken pieces
- 2 tablespoons olive oil or coconut oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons ground turmeric (or 3 tablespoons fresh, grated)
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 bay leaf
- Salt to taste
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons fresh lemon juice
- 1 cup cooked rice, quinoa, or noodles
- 2 cups fresh spinach or kale, chopped
- 1/4 cup fresh cilantro or parsley, chopped
- 1 can (14 oz) coconut milk
Instructions
- Heat the oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for 3-4 minutes until it starts to soften and turn translucent.
- Toss in the carrots and celery, cooking for another 3 minutes until the vegetables brighten in color.
- Stir in the minced garlic, turmeric, ginger, cumin, and black pepper. Cook for about 30 seconds until you can smell the golden aroma.
- Nestle the chicken pieces into the pot, skin-side down. Pour in the chicken broth and water, ensuring the liquid covers the chicken by about an inch. Add the bay leaf and bring to a gentle boil.
- Once boiling, reduce the heat to low and let the soup simmer for 45-60 minutes until the chicken is tender.
- Remove the chicken pieces, let cool slightly, shred the meat, and return it to the pot. Stir in the lemon juice, and add coconut milk or leafy greens if using.
- Simmer for an additional 2-3 minutes, then remove the bay leaf and taste for seasoning before serving.
Notes
Pair with crusty bread or a fresh salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: turmeric soup, chicken soup, anti-inflammatory soup, healthy recipe