Description
A soothing, nutrient-rich turmeric chicken soup designed to help reduce inflammation and support overall wellness. With a blend of warming spices and wholesome ingredients, this recipe is perfect for chilly days or when you’re feeling under the weather.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp ground turmeric (or 2 tbsp fresh turmeric)
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup diced tomatoes (optional)
- 1 cup coconut milk (optional, for creaminess)
- Salt to taste
- Fresh parsley or cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Stir in the garlic, ginger, turmeric, black pepper, cumin, and cinnamon; cook for 1–2 minutes until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Add the shredded chicken, carrots, celery, and diced tomatoes (if using).
- Reduce heat and simmer for 15–20 minutes, until vegetables are tender.
- Stir in the coconut milk (if using) and heat through for 2–3 minutes.
- Season with salt to taste.
- Ladle into bowls and garnish with fresh parsley or cilantro.
Notes
- Use rotisserie chicken for convenience.
- Skip tomatoes for a more classic broth flavor.
- Double the ginger for extra kick and immune support.
- For a vegetarian version, replace chicken with chickpeas and use vegetable broth.
- Stir in spinach or kale at the end for added greens.
- Reheat gently with extra broth if soup thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg