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- Chicken and Vegetables - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 4 large carrots, sliced into rounds - 2 celery stalks, diced into small pieces - 1 cup chopped kale or spinach Chicken adds protein and flavor. Use fresh, boneless chicken for the best taste. Carrots and celery bring crunch and natural sweetness. Adding kale or spinach boosts nutrition. - Aromatics and Spices - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 inch fresh ginger, grated - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 teaspoon ground coriander Aromatics like onion, garlic, and ginger create a fragrant base. Turmeric is the star spice, giving the soup its golden color. Cumin and coriander add warmth and depth. - Broth and Dairy - 6 cups low-sodium chicken broth - 1 cup canned coconut milk - Salt and pepper to taste - Fresh cilantro, roughly chopped for garnish Low-sodium chicken broth keeps the soup hearty without being too salty. Coconut milk gives it a creamy texture and rich flavor. Garnish with cilantro for a fresh finish. This soup is not just tasty; it’s also good for you. Each ingredient plays a role in creating a warm, comforting dish. Enjoy making this healthy soup! {{ingredient_image_2}} Sautéing Aromatics Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil shines, add 1 diced onion. Sauté it for about 3-4 minutes until it softens and turns clear. Next, stir in 3 minced garlic cloves and 1 inch of grated ginger. Cook these for 1-2 minutes until they smell great. Browning the Chicken Now, sprinkle in 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander. Stir these spices for about 1 minute to bring out their flavor. Carefully add 1 pound of chicken pieces, seasoning lightly with salt and pepper. Cook the chicken for 5-7 minutes, turning it until browned on all sides. Combining Ingredients Add in 4 sliced carrots and 2 diced celery stalks. Mix everything well in the pot. This combination adds color and crunch to your soup. Bringing to a Boil Pour in 6 cups of low-sodium chicken broth. Turn up the heat to bring the mix to a gentle boil. This step helps the flavors blend together. Simmering the Soup Once the soup is boiling, lower the heat to let it simmer. Cook for 15 minutes. This allows the veggies to soften and the flavors to meld. Final Touches After simmering, stir in 1 cup of canned coconut milk and 1 cup of chopped kale or spinach. Let it simmer for another 5 minutes until the greens are tender and the chicken is cooked through. Taste the soup and adjust salt and pepper as needed. Finally, serve it hot, garnished with fresh cilantro for extra flavor. Benefits of Turmeric Turmeric is golden and bright. It holds a special compound called curcumin. Curcumin helps reduce inflammation in your body. This can help with pain and swelling. It also supports your immune system. Using turmeric in your diet can bring health benefits. Benefits of Chicken Chicken is a great source of lean protein. It helps build muscles and supports your body. The amino acids in chicken are vital for recovery. Chicken also contains important vitamins, like B6 and B12. These vitamins help keep your energy up and improve your mood. Overview of Key Nutrients This soup is rich in many nutrients. It has protein from chicken. It also includes vitamins from the carrots, celery, and greens. Coconut milk adds healthy fats. The soup is packed with fiber, which is good for digestion. Caloric Content A serving of this soup has about 300 calories. This makes it a filling and healthy choice. You get a lot of nutrients without too many calories. It’s great for anyone looking to eat well. Pro Tips Use Fresh Ingredients: Fresh herbs and spices enhance the overall flavor profile of your soup, so opt for fresh ginger and cilantro whenever possible. Customize Your Veggies: Feel free to add other vegetables like bell peppers or zucchini for extra nutrition and flavor. Just adjust the cooking time accordingly. Low-Sodium Broth: Using low-sodium chicken broth allows you to control the saltiness of the soup, making it healthier and more adaptable to your taste. Make It Ahead: This soup can be made in advance and stored in the fridge for up to 3 days. It also freezes well, making it a great meal prep option! {{image_4}} - Seasoning Suggestions: Use salt and pepper to bring out the taste. Add a squeeze of lime for a fresh zing. Fresh herbs like cilantro add brightness. Try adding a dash of fish sauce for umami depth. - Spice Adjustments: If you like heat, add chili flakes or fresh peppers. For a milder soup, reduce turmeric or cumin. Experiment with smoked paprika for a smoky twist. Adjust spices based on your taste buds. - Ensuring Tender Chicken: Start with bite-sized pieces for quick cooking. Don’t rush the browning process; it builds flavor. Let the chicken rest for a few minutes after cooking to keep it juicy. - Techniques for Perfect Texture: Cut veggies to similar sizes for even cooking. Sauté onions until soft for a sweet base. Simmer gently to let flavors meld without overcooking the greens. Aim for a comforting, creamy texture with the coconut milk. Vegetarian Alternatives If you want a veggie version, swap the chicken for chickpeas or tofu. Both options add protein and texture. Use vegetable broth instead of chicken broth. You’ll keep that rich flavor while keeping it plant-based. Gluten-Free Options This soup is naturally gluten-free. Just ensure your broth and any spices you use are gluten-free. Most spices should be fine, but it's always good to check the labels. Enjoy without worry! Adding Different Greens Kale and spinach are great, but you can mix it up. Try Swiss chard or collard greens for a new taste. They add nutrients and a nice color. Chop them finely and toss them in towards the end of cooking. Incorporating Additional Spices Want to spice it up? Add a pinch of cayenne for heat or some smoked paprika for depth. Experimenting with spices can change the whole soup experience. Just remember to taste as you go. Adjust to find your perfect balance! Store any leftovers in an airtight container. Keep it in the fridge for up to three days. To reheat, pour the soup into a pot. Heat over medium until it's hot. Stir occasionally to avoid sticking. You can also microwave it in a bowl. Cover it loosely and heat for 2-3 minutes. Check that it heats evenly. For freezing, let the soup cool first. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it on the stove or microwave when ready. Can I make this soup in advance? Yes, you can make this soup a day or two ahead. It tastes even better after sitting. Just store it in the fridge and reheat when you want to eat. How can I adjust the spiciness? To adjust the spiciness, add more spices or peppers. You can also reduce the spices for a milder flavor. Taste as you go to find what works best for you. What can I serve with this soup? This soup pairs well with crusty bread or a fresh salad. You can also enjoy it with rice or quinoa for a fuller meal. This post covered the key ingredients and steps to make a delicious soup. We learned how to sauté, brown chicken, and combine flavors. The health benefits, like anti-inflammatory properties and nutrients, are clear. I shared tips on enhancing flavor and techniques for juicy chicken. You can also try variations and enjoy leftover soup. Cooking can be simple and fun, so don't be afraid to experiment. Your soup adventure awaits!

Turmeric Chicken Anti-Inflammatory Soup

A soothing and flavorful soup packed with anti-inflammatory ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 large carrots, sliced into rounds
  • 2 stalks celery, diced into small pieces
  • 6 cups low-sodium chicken broth
  • 1 cup canned coconut milk
  • 1 cup chopped kale or spinach
  • to taste salt and pepper
  • for garnish fresh cilantro, roughly chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat until shimmering.
  • Add the diced onion to the pot and sauté for approximately 3-4 minutes, or until the onion becomes soft and translucent.
  • Stir in the minced garlic and grated ginger, allowing them to cook for an additional 1-2 minutes until they release their aromatic fragrance.
  • Sprinkle in the ground turmeric, cumin, and coriander, stirring continuously to toast the spices for about 1 minute, enhancing their flavors.
  • Carefully add the chicken pieces to the pot, seasoning them lightly with salt and pepper. Cook for 5-7 minutes, turning occasionally, until the chicken is nicely browned on all sides.
  • Introduce the sliced carrots and diced celery into the pot, stirring well to mix everything evenly.
  • Pour in the chicken broth, raising the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook for 15 minutes to allow the flavors to meld.
  • After simmering, stir in the coconut milk and the chopped kale or spinach. Continue simmering for an additional 5 minutes, or until the greens are tender and the chicken is fully cooked.
  • Taste the soup and adjust the seasoning with additional salt and pepper if needed, enhancing the flavors as desired.
  • Serve the soup hot in bowls, garnished with a generous sprinkle of fresh cilantro on top for a burst of flavor and visual appeal.

Notes

Feel free to add more vegetables or adjust spices to taste.
Keyword anti-inflammatory, chicken, healthy, soup