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Anti-inflammatory Turmeric Ginger Chicken Soup

Anti-inflammatory Turmeric Ginger Chicken Soup

This Anti-inflammatory Turmeric Ginger Chicken Soup is a wholesome recipe featuring turmeric and ginger, perfect for cozy meals and can be frozen for later enjoyment.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 5 servings
Calories 300 kcal

Equipment

  • large soup pot

Ingredients
  

Oils

  • ¼ cup olive oil See URL for purchase

Vegetables

  • 1 medium white onion, diced
  • 3 large carrots, peeled and thinly sliced
  • 3 clove garlic, minced

Spices

  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • sea salt and black pepper to taste

Liquids

  • 6 cups chicken broth See URL for purchase
  • 2 cups creamy coconut milk Doesn't need to be from a can

Protein

  • 1 ¼ lbs boneless skinless chicken thighs or breasts

Fruits and Vegetables

  • 1 ½ cups frozen peas
  • 1 tablespoon fresh parsley, minced

Optional Ingredients

  • any other veggies like chopped celery, leeks or anything else you may have on hand
  • rice or noodles for serving

Instructions
 

Cooking Instructions

  • Heat olive oil over medium heat in a large soup pot. Add onions, garlic, carrots, sea salt and sauté, stirring occasionally, until soft and starting to caramelize, for 8 – 10 minutes.
  • Add in turmeric, garlic powder and ground ginger and continue to sauté for another 2-3 minutes, stirring frequently, until spices are fragrant.
  • Add broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits, and bring to a bare simmer.
  • Make sure the chicken is submerged beneath the broth and partially cover. Simmer on low until the chicken is cooked through and veggies are tender – about 15-20 minutes.
  • Make sure not to boil the soup too vigorously to prevent the coconut milk from splitting.
  • Take off the lid from the soup and remove the chicken to a cutting board and cool slightly.
  • Cut into bite sized pieces or shred using two forks. Return chicken to the pot along with frozen peas and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook – about 5 minutes.
  • Season to taste with salt and pepper and serve garnished with some extra parsley if desired. Enjoy as is or with rice, noodles or some buttered toast if you are me.

Notes

Store in fridge for 5 days or freezer for 2 months.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 20mgCalcium: 50mgIron: 2mg
Keyword Anti-inflammatory, chicken, Ginger, soup, Turmeric
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