Print

Anti-Inflammatory Turmeric Chicken Soup Recipe

Anti-Inflammatory Turmeric Chicken Soup Recipe
Print Recipe

★★★★★

5.1 from 20 reviews

This Anti-Inflammatory Turmeric Chicken Soup is a wholesome, comforting dish packed with vibrant vegetables, tender chicken, and health-boosting turmeric and ginger. Perfect for warming up on a chilly day or as a nourishing meal to support your immune system and reduce inflammation.

Ingredients

Scale

Vegetables

  • 1 medium onion, diced
  • 1 large leek (white and light green parts only), halved lengthwise and thinly sliced
  • 3 large carrots, thinly sliced
  • 3 stalks celery, thinly sliced

Chicken and Broth

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 4 cups chicken broth
  • 1 cup water

Grains and Spices

  • 1 cup brown rice
  • 1 teaspoon ground turmeric
  • 1 teaspoon grated ginger
  • 1/2 teaspoon black pepper
  • Salt to taste

Other

  • 1/4 cup olive oil
  • Fresh parsley or cilantro, for garnish

Instructions

  1. Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced leek, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
  2. Brown the Chicken: Add the chicken pieces to the pot with the vegetables. Cook while stirring occasionally until the chicken is browned on all sides, about 5 minutes.
  3. Add the Remaining Ingredients: Stir in the chicken broth, water, brown rice, turmeric, grated ginger, black pepper, and salt to taste. Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 20-25 minutes, or until the rice is tender and the chicken is thoroughly cooked.
  4. Simmer and Serve: Remove the pot from heat and allow the soup to sit covered for 5-10 minutes to let the flavors meld. Serve hot, garnished with fresh parsley or cilantro for a burst of freshness.

Notes

  • You can substitute brown rice with quinoa or barley for a different texture and additional nutrients.
  • Adjust the amount of black pepper and ginger based on your heat preference.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.
  • For a vegetarian version, replace chicken and broth with vegetable broth and add chickpeas for protein.
  • Make sure to use fresh turmeric powder or freshly grated turmeric root for the best anti-inflammatory benefits.

Nutrition

Keywords: turmeric chicken soup, anti-inflammatory soup, healthy chicken soup, turmeric recipe, ginger soup, immune boosting soup

Find it online: https://zarameals.com/anti-inflammatory-turmeric-chicken-soup-recipe/