Description
A nourishing and flavorful Turmeric Chicken Soup packed with health benefits, perfect for any time of the year.
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon turmeric powder (or 1-inch fresh turmeric, grated)
- 1 1/2 teaspoons sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small head of cauliflower, chopped into small florets
- 4 cups shredded cooked chicken (preferably from bone-in, skin-on)
- 6 cups chicken broth (bone broth for extra anti-inflammatory benefits)
- 1–2 cups water (as needed for desired consistency)
- 1 cup full-fat coconut milk
- Juice of 1 lemon
- 2 cups baby spinach
- Fresh herbs for garnish (parsley, cilantro, or dill)
Instructions
- In a large soup pot, heat oil over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic, ginger, and turmeric, and sauté for another minute until fragrant.
- Stir in the carrots, celery, and cauliflower, cooking for about 5 minutes.
- Add the shredded chicken and chicken broth, bringing the mixture to a boil.
- Reduce heat and let it simmer for 20 minutes.
- Adjust the consistency with water as needed, then stir in coconut milk and lemon juice.
- Add baby spinach and cook for an additional 2-3 minutes until wilted.
- Season with salt and pepper to taste, and garnish with fresh herbs before serving.
Notes
- For a vegetarian version, substitute chicken with chickpeas or tofu.
- Bone broth enhances the soup’s anti-inflammatory properties.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg