Name: Anti Inflammatory Turmeric Chicken Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 lbs bone-in chicken thighs or whole chicken pieces; 2 tablespoons olive oil or coconut oil; 1 large yellow onion, diced; 3 medium carrots, sliced into rounds; 3 celery stalks, chopped; 4 cloves garlic, minced; 2 tablespoons ground turmeric or 3 tablespoons fresh, grated; 1 tablespoon fresh ginger, grated; 1 teaspoon ground cumin; 1/2 teaspoon black pepper; 1 bay leaf; Salt to taste; 8 cups low-sodium chicken broth; 2 cups water; 2 tablespoons fresh lemon juice; 1 cup cooked rice, quinoa, or noodles; 2 cups fresh spinach or kale, chopped; 1/4 cup fresh cilantro or parsley, chopped; 1 can (14 oz) coconut milk

Description

A comforting and nourishing soup packed with tender chicken, fresh vegetables, and the wellness benefits of turmeric.

Ingredients

2 lbs bone-in chicken thighs or whole chicken pieces
2 tablespoons olive oil or coconut oil
1 large yellow onion, diced
3 medium carrots, sliced into rounds
3 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons ground turmeric or 3 tablespoons fresh, grated
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 bay leaf
Salt to taste
8 cups low-sodium chicken broth
2 cups water
2 tablespoons fresh lemon juice
1 cup cooked rice, quinoa, or noodles
2 cups fresh spinach or kale, chopped
1/4 cup fresh cilantro or parsley, chopped
1 can (14 oz) coconut milk

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Instructions

Heat the chosen oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and sauté for 3-4 minutes until it starts to soften and turn translucent.
Add the sliced carrots and chopped celery, cooking for an additional 3 minutes to brighten their colors.
Stir in the minced garlic, turmeric, ginger, cumin, and black pepper. Cook until the spices release their aromas, around 30 seconds.
Nestle the chicken pieces into the pot, skin-side down if applicable. Pour in the chicken broth and water, ensuring the liquid covers the chicken by about an inch. Add the bay leaf and bring to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low and allow the soup to simmer for 45-60 minutes until the chicken becomes tender.
After simmering, remove the chicken and let it cool slightly. Shred the meat and discard any bones or skin. Return the shredded chicken to the pot, stir in the lemon juice, and season with salt.
If using coconut milk or leafy greens, add them now and allow to simmer for an extra 2-3 minutes.
Remove the bay leaf; check the seasoning. The soup should be aromatic and perfectly balanced.

Notes

For a richer flavor, consider browning the chicken pieces first. Customize with added vegetables or spices to suit your preferences.