Anti-Inflammatory Turmeric Chicken Soup Recipe

Introduction

This Anti-Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish perfect for soothing the body and warming the soul. Packed with fresh vegetables, fragrant spices, and tender chicken, it’s both flavorful and healthful.

Ingredients

• 1/4 cup olive oil
• 1 medium onion, diced
• 1 large leek (white and light green parts only), halved lengthwise and thinly sliced
• 3 large carrots, thinly sliced
• 3 stalks celery, thinly sliced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 cups chicken broth
• 1 cup water
• 1 cup brown rice
• 1 teaspoon ground turmeric
• 1 teaspoon grated ginger
• 1/2 teaspoon black pepper
• Salt to taste
• Fresh parsley or cilantro, for garnish

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, leek, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
2. Step 2: Add the chicken pieces to the pot and cook until browned on all sides, about 5 minutes.
3. Step 3: Stir in the chicken broth, water, brown rice, ground turmeric, grated ginger, black pepper, and salt. Bring the soup to a gentle simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
4. Step 4: Remove the pot from heat and let the soup sit, covered, for 5-10 minutes to allow flavors to meld. Serve hot, garnished with fresh parsley or cilantro.

Tips & Variations

• For a richer flavor, use homemade chicken broth or add a splash of coconut milk before serving.
• Swap brown rice for quinoa or barley for a different texture and nutritional profile.
• Add a pinch of cayenne pepper if you like a little heat in your soup.
• To make it vegetarian, substitute chicken with chickpeas and use vegetable broth instead.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if it thickens too much. This soup also freezes well; freeze in portions for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice can be used and will cook faster. Reduce the simmering time to about 15-20 minutes to prevent it from becoming mushy.

Is turmeric safe to consume every day?

Turmeric is generally safe for most people when consumed in typical food amounts daily. It’s known for its anti-inflammatory properties, but if you have specific health conditions or are on medication, consult your healthcare provider.

Anti-Inflammatory Turmeric Chicken Soup Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

This Anti-Inflammatory Turmeric Chicken Soup is a nourishing and flavorful dish packed with wholesome vegetables, aromatic spices like turmeric and ginger, and tender chicken breast pieces. It’s perfect for boosting immunity and soothing inflammation, with the added goodness of brown rice for a hearty texture.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium onion, diced
• 1 large leek (white and light green parts only), halved lengthwise and thinly sliced
• 3 large carrots, thinly sliced
• 3 stalks celery, thinly sliced

Protein

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

Liquids

• 1/4 cup olive oil
• 4 cups chicken broth
• 1 cup water

Grains & Spices

• 1 cup brown rice
• 1 teaspoon ground turmeric
• 1 teaspoon grated ginger
• 1/2 teaspoon black pepper
• Salt to taste

Garnish

• Fresh parsley or cilantro, for garnish

Instructions

1. Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced leek, carrots, and celery. Cook while stirring occasionally until the vegetables soften, about 5-7 minutes.
2. Brown the Chicken: Add the chicken pieces to the pot with the vegetables. Cook until the chicken is lightly browned on all sides, approximately 5 minutes, ensuring it is sealed and flavorful.
3. Add the Remaining Ingredients: Stir in the chicken broth, water, brown rice, ground turmeric, grated ginger, black pepper, and salt. Bring the mixture to a gentle simmer over medium heat.
4. Simmer the Soup: Once simmering, reduce the heat to low, cover the pot, and let the soup cook for 20-25 minutes. Cook until the brown rice is tender and the chicken is fully cooked through.
5. Rest and Serve: Remove the pot from heat and let the soup rest, covered, for 5-10 minutes to allow flavors to meld. Serve hot garnished with fresh parsley or cilantro.

Notes

• Use low-sodium chicken broth to control salt content.
• Substitute brown rice with quinoa or cauliflower rice for variation.
• Adjust turmeric and ginger quantity for stronger or milder flavor.
• Keep the soup covered while simmering to prevent evaporation and ensure even cooking.
• This soup can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: turmeric soup, anti-inflammatory soup, chicken soup, healthy chicken recipe, immune-boosting soup