This warming turmeric chicken soup is full of juicy chicken and bright veggies, bringing together flavors that are both tasty and nice for your body. The golden turmeric adds a lovely color too!
I love making this soup when I’m feeling under the weather. It feels like a cozy hug in a bowl! Plus, it’s so simple to whip up—just toss everything in and let it simmer!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but feel free to substitute with coconut oil for a sweeter flavor or avocado oil for a higher smoke point. Both bring their own health benefits!
Chicken Broth: Low-sodium broth keeps the soup lighter. However, you can use vegetable broth for a vegetarian option, and it still tastes great.
Turmeric: A star ingredient for its bright color and health benefits. If you don’t have ground turmeric, fresh turmeric root can be used, but you’ll need to grate it for the same flavor impact.
Cauliflower: This veggie adds bulk and nutrition. You can swap it with broccoli or even zucchini based on your preference orwhat you have on hand!
Shredded Chicken: Cooked rotisserie chicken works well for a quicker meal. If you prefer plant-based, try chickpeas or tofu for protein instead.
How Can I Make Sure My Soup is Flavored Just Right?
Getting the seasoning right is key, and one special method is to toast spices. Start with sautéing onions in oil. Once they’re soft, add minced garlic, ginger, and turmeric all together. This toasting deepens their flavors.
- Cook in batches, don’t overcrowd the pan; this helps the spices bloom.
- Adjust seasoning gradually, taste as you go, and remember that salt can enhance flavors immensely!
- Freshly chopped parsley as a garnish adds brightness and freshness to every bowl.
How to Make Anti Inflammatory Turmeric Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon ground turmeric
- 1/2 teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken breast
- 2 large carrots, sliced
- 1 small head cauliflower, chopped into small florets
- 1 teaspoon dried thyme
- Salt to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup will take you about 10 minutes to prepare and around 20-25 minutes to cook, making it a lovely meal to have ready in just about 35 minutes. Perfect for a cozy dinner or a quick lunch!
Step-by-Step Instructions:
1. Sautéing Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it turns translucent, which should take about 3-4 minutes. The smell will be amazing!
2. Adding Flavor:
Next, stir in the minced garlic and fresh ginger. Cook for another 1-2 minutes until they are fragrant, giving the soup its wonderful base of flavor.
3. Toasting Spices:
Now it’s time to add the ground turmeric and black pepper. Stir well to coat the onion mixture, and cook for about 1 minute to help the spices bloom and release their flavors.
4. Pouring the Broth:
Pour in the low-sodium chicken broth and bring the mixture to a boil. Watching it bubble is like waiting for a lovely surprise!
5. Cooking the Veggies:
Add in the sliced carrots, chopped cauliflower, and dried thyme. Reduce the heat to low and let it simmer until the vegetables are tender, which should take about 15 minutes.
6. Adding Chicken:
Stir in your cooked, shredded chicken so it warms through, for about 5 minutes. The soup will start looking and smelling like a cozy bowl of goodness!
7. Seasoning:
Finally, season the soup with salt to taste. Give it a quick taste test to see if it needs a bit more than you expected.
8. Serving Up:
Ladle the soup into bowls and sprinkle with fresh chopped parsley for a beautiful touch before serving.
This wonderful turmeric chicken soup is not only warm and comforting, packed with anti-inflammatory ingredients, but it’s also a bright addition to your meal repertoire. Enjoy every spoonful!
Can I Use Fresh Chicken Instead of Cooked Shredded Chicken?
Yes, you can! If you prefer to use fresh chicken, just add it to the pot along with the broth and let it cook through before shredding it back into the soup. It will take about 20-25 minutes for the chicken to cook fully.
Can I Make This Soup Vegetarian?
Absolutely! To make it vegetarian, simply swap the shredded chicken for chickpeas or tofu, and use vegetable broth instead of chicken broth. It will still be delicious and nutritious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat the soup on the stove over medium heat or in the microwave until warmed through.
Can I Adjust the Spice Level?
Yes! If you prefer a milder soup, you can reduce the amount of black pepper or omit it altogether. You can also add a bit of cayenne pepper for extra heat if you like a spicy kick.
