Ah, nothing feels quite as comforting as a warm bowl of soup, especially when it’s chilly outside or when you’re feeling a bit under the weather. Today, I’m excited to share my go-to recipe for **Anti-Inflammatory Turmeric Chicken Soup**! This recipe has a special place in my heart because it’s more than just a delicious meal; it’s a hug in a bowl that reminds me of the times my mom would whip up something soothing when I needed a little extra care. Plus, it’s chock-full of nourishing ingredients that can help banish those pesky inflammation vibes.
I love how this soup is so versatile. You can make it in a snap with leftover chicken or even toss in whatever veggies are hanging out in your fridge. And the best part? You’re going to feel amazing after enjoying it. So, let’s dive into what makes this soup so extraordinary!
What’s in Anti-Inflammatory Turmeric Chicken Soup?
Olive Oil: A heart-healthy fat that’s great for sautéing. It helps bring out the flavors without overpowering the ingredients.
Onion: This humble staple adds sweetness and depth to our soup. Chopped finely, it becomes a cozy base for this hearty dish.
Garlic: The ultimate flavor booster! It’s not just delicious but also has tons of health benefits, including anti-inflammatory properties.
Ginger: This spicy root is a wonder for digestion and inflammation. The freshly grated ginger in this soup makes it taste so vibrant.
Chicken Broth: I prefer low-sodium broth for better control over seasoning. This liquid gold serves as the backbone of the soup, imparting a rich and savory flavor.
Shredded Cooked Chicken: Leftover rotisserie chicken is a lifesaver! It adds protein, making the soup filling and satisfying.
Carrots: Sweet and colorful, they bring a lovely crunch and are full of vitamins, especially vitamin A.
Celery: Crunchy and refreshing, celery plays well with our other veggies and adds a subtle aroma to the soup.
Frozen Peas: These adorable little gems add a pop of color and are rich in fiber.
Turmeric Powder: The star of the show! This golden spice is known for its anti-inflammatory properties and gives the soup its beautiful color.
Black Pepper: A little bit of heat helps to activate the curcumin in turmeric, enhancing its benefits.
Paprika (optional): I like to add a hint of smokiness, but feel free to skip it if you prefer!
Sea Salt: Essential for bringing all the flavors together. Adjust to your taste!
Fresh Parsley: This bright herb is not just for garnish; it adds a freshness that balances the richness of the soup.
Lemon Juice (optional): A squeeze of lemon juice can elevate the flavors and add a zesty kick!
Is Anti-Inflammatory Turmeric Chicken Soup Good for You?
Absolutely! This soup ticks so many boxes in the health department. The combination of fresh vegetables, lean protein, and powerhouse spices like **turmeric** and **ginger** not only warms your belly but can also help with inflammation and boost your immune system.
The antioxidants found in **carrots** and **peas** support overall health, while the **olive oil** provides healthy fats that are good for your heart. Just a heads up, if you’re sensitive to any of the ingredients like **garlic** or **ginger**, go easy on them. You can always adjust the flavors to what suits you!
Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 inch ginger, grated
– 4 cups chicken broth (low-sodium)
– 2 cups shredded cooked chicken
– 2 cups carrots, sliced
– 1 cup celery, diced
– 1 cup frozen peas
– 1 teaspoon turmeric powder
– 1/2 teaspoon black pepper
– 1/2 teaspoon paprika (optional)
– 1 teaspoon sea salt (to taste)
– 1/4 cup fresh parsley, chopped (for garnish)
– Juice of 1 lemon (optional)
*Serves: About 4-6 people*
How to Make Anti-Inflammatory Turmeric Chicken Soup?
1. In a large pot, heat the **olive oil** over medium heat. Add the chopped **onion** and sauté until softened, about 3-4 minutes.
2. Add the minced **garlic** and grated **ginger** to the pot and sauté for another 1-2 minutes until fragrant.
3. Pour in the **chicken broth** and bring to a boil. Once boiling, add the sliced **carrots**, diced **celery**, **turmeric powder**, **black pepper**, **paprika** (if using), and **salt**.
4. Reduce the heat and allow the soup to simmer for about 15-20 minutes, or until the vegetables are tender.
5. Stir in the **shredded chicken** and **frozen peas**, and cook for an additional 5 minutes until heated through.
6. Taste and adjust the seasoning if necessary. If desired, add **lemon juice** for brightness.
7. Serve hot, garnished with fresh **parsley**. Enjoy your nourishing, anti-inflammatory soup!
Soup Sips and More Tips!
– If you’d like to make this soup vegetarian, simply swap out the chicken broth for vegetable broth and omit the chicken—throw in some additional veggies or lentils for protein!
– For an extra kick, you can throw in some red pepper flakes!
– This soup stores wonderfully. Make a big batch, and it’ll keep well in the fridge for about 4 days or can be frozen for up to 3 months.
I can hardly wait for you to try this recipe! It’s perfect for the soul, especially on those colder days or if you’re simply in need of a pick-me-up. So, go ahead, whip up a batch, and let me know how it turns out. Remember, cooking is all about love and creativity, so feel free to get a little adventurous in your kitchen! Happy cooking!
