This warm turmeric chicken soup is a cozy dish that’s not just tasty but also good for you! With tender chicken, colorful veggies, and the magic ingredient, turmeric, it’s truly comforting.
I love making this soup when I’m feeling a little under the weather. It’s like a hug in a bowl! Plus, it’s so easy to whip up in no time—perfect for busy days!
Key Ingredients & Substitutions
Turmeric: This is the star of the soup! It provides a warm flavor and vibrant color. If fresh turmeric root isn’t available, stick with ground turmeric. Just keep in mind the fresh has a more intense flavor.
Chicken: I prefer using rotisserie chicken for convenience. It’s already cooked, which cuts down on prep time. You can also use leftover chicken or even shredded turkey if you have some on hand!
Quinoa: Quinoa adds a nice texture and extra protein. If you’re not keen on quinoa, feel free to swap it for brown rice or even whole wheat couscous. Just adjust your cooking time accordingly.
Kale or Spinach: Both are great for adding nutrients. I like kale for its heartiness, but baby spinach wilts down nicely and cooks faster. Use what you have; they’ll both work well!
How Do You Get the Best Flavor from the Aromatics?
Aromatics like onion, garlic, and ginger lay the flavor foundation for the soup. Here’s how to make the most of them:
- Start by heating your oil until it shimmers before adding the onions. You want them to soften up and sweeten, not just steam.
- After the onions are translucent, add garlic and ginger and cook briefly. The oils release great flavors, so keep stirring to avoid burning.
- Adding spices at this stage, like turmeric and cumin, helps toast them and enhances their flavors. Don’t skip this step!
Following these tips ensures a deliciously fragrant base for your soup that truly brings all the ingredients together.
Anti Inflammatory Turmeric Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground turmeric (or fresh turmeric root, grated)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 2 large carrots, sliced
- 1 cup quinoa, rinsed
- 2 chicken breasts, cooked and shredded
- 3 cups kale or spinach, chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt to taste
- Red chili flakes (optional, to taste)
How Much Time Will You Need?
This delightful soup takes about 15 minutes for preparation and around 30 minutes for cooking, totaling approximately 45 minutes from start to finish. It’s quick enough for a weeknight dinner but flavorful enough for any occasion! Plus, it’s sure to warm you up on a chilly day.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes soft and translucent. This step sets the stage for wonderful flavor!
2. Add Spices and More Flavor:
Once the onions are ready, stir in the minced garlic, grated ginger, ground turmeric, cumin, and black pepper. Cook these aromatics for 1-2 minutes, stirring frequently, until they release a fantastic aroma. It’s time for your kitchen to smell amazing!
3. Combine Broth and Veggies:
Pour in the chicken broth and add the sliced carrots and rinsed quinoa. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, until the quinoa is tender and the carrots are soft. This is when all the flavors meld together beautifully!
4. Add Chicken and Greens:
Next, stir in the shredded chicken and chopped kale or spinach. Give it a good stir and let it cook for an additional 5 minutes, until the greens have wilted and everything is heated through. You’re almost there!
5. Finish and Serve:
Finally, stir in the fresh lemon juice and parsley. Taste the soup and season it with salt as needed. If you like a little kick, add red chili flakes to spice things up. Ladle the warm soup into bowls and enjoy the comforting benefits of turmeric, along with all the nourishing ingredients!
This vibrant yellow soup is not only a feast for the eyes but also packed with healthy goodness guaranteed to lift your spirits. Enjoy your beautiful bowl of healing soup!
Can I Use Different Vegetables in This Soup?
Absolutely! This soup is quite versatile. You can add other veggies like bell peppers, zucchini, or even sweet potatoes. Just adjust the cooking time based on the vegetables you choose, making sure they are tender before serving.
Can I Make This Soup Vegetarian?
Yes, simply replace the chicken with beans or lentils for protein. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly, and feel free to load up on extra vegetables!
How to Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave. If the soup thickens in the fridge, you can add a splash of water or broth when reheating to reach your desired consistency.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove, adding a little water if needed.
