How to Make a Healthy, Anti-Inflammatory Turmeric Chicken Soup

In the winter months, there’s nothing quite as comforting as a bowl of warm soup. If you’re looking for a delicious way to stave off colds and boost your health, why not try making a turmeric chicken soup? This soup is not only tasty but packed with anti-inflammatory benefits thanks to the super-spice, turmeric. Let’s dive into how you can whip up this golden bowl of goodness in simple steps.

Why Turmeric?

Before we get to the recipe, let’s talk a bit about why turmeric is such a star ingredient. Turmeric is a vibrant yellow spice that’s been used in cooking and medicine for thousands of years, especially in Asian cuisine and ayurvedic practices. The compound that gives turmeric its health benefits and its bright color is curcumin.

Curcumin is a powerful antioxidant with strong anti-inflammatory properties. It’s been linked to a reduced risk of numerous health conditions, from heart disease to Alzheimer’s, and can help with pain relief and immune function. Adding turmeric to your diet, especially in something as nourishing as chicken soup, is a fantastic way to support your health.

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 bell pepper, any color, diced
1 tablespoon grated fresh ginger
1 tablespoon ground turmeric (or more, to taste)
1 teaspoon ground black pepper
6 cups chicken broth
1 pound boneless, skinless chicken breasts or thighs
1 cup coconut milk (optional for creaminess)
Salt to taste
Fresh herbs like cilantro or parsley for garnishing
Juice of one lemon

Instructions:

Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté until it’s soft and translucent. This should take about 5 minutes. Next, add the minced garlic, and cook for another minute, making sure it doesn’t burn.
Add Veggies & Spices: To the pot, add the diced carrots, celery, and bell pepper. Give everything a good stir and let it cook for about 5 minutes, until the veggies start to soften. Now, it’s time for the magic ingredient – turmeric. Along with ginger, turmeric, and black pepper, add it to the pot. Black pepper helps in absorbing curcumin better. Stir well, ensuring all the veggies are coated in turmeric and fragrant.
Simmer with Chicken: Pour in the chicken broth and bring the mixture to a light boil. Add the chicken breasts or thighs to the pot, making sure they’re submerged. Reduce the heat to a simmer, cover the pot, and let it cook for about 20 minutes, or until the chicken is cooked through.
Shred Chicken & Finish: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. If you’re using coconut milk, now’s the time to add it for a creamier soup. Let the soup simmer for another 5 minutes, then season with salt to taste.
Serve Hot: Ladle the soup into bowls, squeeze fresh lemon juice over each, and garnish with fresh herbs like cilantro or parsley. Enjoy your piping hot bowl of anti-inflammatory goodness!

Pro Tips:

Customize Your Veggies: Feel free to swap out or add more veggies based on what you have on hand. Sweet potatoes, leeks, or spinach make excellent additions.
Make It Vegan: Easily make this soup vegan by using vegetable broth instead of chicken broth and swapping the chicken for chickpeas or tofu.
Store & Reheat: This soup stores well in the fridge for up to 5 days and freezes beautifully. To reheat, simply warm it on the stove over medium heat until hot.

Conclusion

There you have it – a simple, delicious recipe for turmeric chicken soup that not only warms you up but also offers numerous health benefits. This soup is a testament to how easy and tasty it can be to incorporate anti-inflammatory foods into your diet. Whether you’re feeling under the weather or just in need of some comforting nourishment, this turmeric chicken soup is sure to hit the spot. Enjoy cooking and savoring every spoonful!