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Anti Inflammatory Turmeric Chicken Soup

A comforting bowl of chicken soup enriched with turmeric, vibrant veggies, and a hint of lemon, perfect for cozy winter evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken, diced
  • 1 tablespoon turmeric powder
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 1 Juice of 1 lemon
  • to taste Fresh parsley for garnish

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Once hot, add the diced chicken. Sauté for about 5-7 minutes until the chicken is browned on all sides.
  2. Toss in the chopped onion and minced garlic. Sauté for an additional 2-3 minutes or until the onion becomes translucent and fragrant.
  3. Sprinkle in the turmeric powder, stirring well to coat the chicken.
  4. Pour in the chicken broth and bring the mixture to a gentle boil. Add the sliced carrots and celery. Season with salt and pepper. Reduce the heat and let everything simmer for about 25 minutes.
  5. Once everything is tender and beautifully cooked, remove the pot from heat. Squeeze the juice of one lemon for a fresh zing, and stir in a generous amount of fresh parsley.

Notes

For substitutions, consider adding spinach or kale for extra greens, or chickpeas for a vegetarian option. Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat gently on the stove over low heat.