Anti-Inflammatory Turmeric Chicken Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
