Print

turmeric chicken soup

Invigorating bowl of turmeric chicken soup
Print Recipe

This comforting turmeric chicken soup is packed with anti-inflammatory benefits and is the perfect remedy for a cold or a light, healthy meal. With simple ingredients and easy preparation, it’s ready in under an hour!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced

    • 1 inch ginger, grated

  • 1 teaspoon turmeric powder
  • 1/2 teaspoon black pepper
  • 6 cups chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 1 cup cooked rice or quinoa (optional)
  • Fresh cilantro, chopped (for garnish)
  • Salt to taste

Instructions

  1. 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.
  2. Add garlic and ginger and cook for 1 minute more, until fragrant.
  3. Stir in turmeric powder and black pepper. Cook for another minute, stirring constantly.
  4. Pour in chicken broth and bring to a boil. Add chicken breasts and reduce heat to a simmer.
  5. Cover and simmer for 20-25 minutes, or until chicken is cooked through.
  6. Remove chicken from the pot and shred it with two forks. Return shredded chicken to the pot.
  7. If using, add cooked rice or quinoa to the soup.
  8. Season with salt to taste.
  9. Garnish with fresh cilantro and serve hot.

Notes

For a richer flavor, use bone-in chicken thighs instead of chicken breasts. Remove the bones after cooking. Feel free to add other vegetables like spinach or kale during the last few minutes of cooking.

Find it online: https://justflowe.com/turmeric-chicken-soup/