Turmeric Chicken Soup

Why Make This Recipe

Turmeric Chicken Soup is a delightful and nourishing dish. It’s not only warm and comforting but also packed with health benefits. Turmeric is known for its anti-inflammatory properties, and when paired with chicken and vegetables, it creates a hearty meal perfect for any day of the week. This recipe is simple to prepare, making it ideal for both busy weeknights and cozy weekends.

How to Make Turmeric Chicken Soup

Ingredients

• 2 cups chicken broth
• 1 cup coconut milk
• 1 lb chicken breast, diced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon turmeric powder
• 1 clove garlic, minced
• 1 cup carrots, chopped
• 1 cup spinach
• Salt and pepper to taste
• 1 tablespoon olive oil

Directions

1. In a large pot, heat the olive oil over medium heat. Add the garlic and ginger, cooking until fragrant.
2. Add the diced chicken breast and cook until browned.
3. Stir in the turmeric, carrots, and chicken broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.
4. Add the coconut milk and spinach, cooking for an additional 5 minutes.
5. Season with salt and pepper to taste. Serve hot.

How to Serve Turmeric Chicken Soup

Serve the soup hot in bowls. You can add some crusty bread on the side for dipping or a sprinkle of fresh herbs like cilantro or parsley for extra flavor. It makes a great one-pot meal that everyone can enjoy.

How to Store Turmeric Chicken Soup

If you have leftovers, let the soup cool down before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. You can also freeze it for up to a month. Just make sure to thaw it completely before reheating.

Tips to Make Turmeric Chicken Soup

• For more flavor, marinate the chicken in turmeric and ginger for about 30 minutes before cooking.
• You can add other vegetables like bell peppers or zucchini to increase nutrition and variety.
• Adjust the thickness of the soup by adding more or less chicken broth depending on your preference.

Variation

You can make this soup vegetarian by replacing the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth for a fully plant-based version.

FAQs

1. Can I use leftover chicken for this recipe?
Yes, leftover cooked chicken works great. Just add it in the last few minutes to heat through.

2. Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a safe choice for those with gluten sensitivities.

3. Can I make this soup ahead of time?
Absolutely! This soup actually tastes better the next day as the flavors meld together. Just store it properly in the fridge or freezer.

Turmeric Chicken Soup

A warming and nourishing soup, packed with health benefits from turmeric, chicken, and vegetables, perfect for any day.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Asian, Comfort food

Calories: 350

Ingredients Method Notes

Ingredients

  

Soup Base

• 2 cups chicken broth
• 1 cup coconut milk
• 1 lb chicken breast, diced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon turmeric powder
• 1 clove garlic, minced
• 1 cup carrots, chopped
• 1 cup spinach
• Salt and pepper to taste
• 1 tablespoon olive oil

Method

 

Preparation

1. In a large pot, heat the olive oil over medium heat. Add the garlic and ginger, cooking until fragrant.
2. Add the diced chicken breast and cook until browned.
3. Stir in the turmeric, carrots, and chicken broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.
4. Add the coconut milk and spinach, cooking for an additional 5 minutes.
5. Season with salt and pepper to taste. Serve hot.

Notes

For extra flavor, marinate the chicken in turmeric and ginger for about 30 minutes before cooking. You can add bell peppers or zucchini for variety. Adjust soup thickness by varying chicken broth amount. Store leftovers in the refrigerator for up to 3 days or freeze for up to a month.