Immunity-Boosting Turmeric Chicken Soup
A heartwarming and nutritious soup packed with turmeric, ginger, and chicken, perfect for boosting your immunity.
Ingredients
For the soup
- 1 lb boneless, skinless chicken thighs or breasts Can use chicken thighs or breasts
- 1 tablespoon turmeric powder
- 1 teaspoon ground ginger (or fresh ginger, minced)
- 4 cups chicken broth Low-sodium is best
- 1 cup mixed vegetables like carrots, spinach, and peas; feel free to improvise
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil
- to taste Salt and pepper
- splash Fresh lemon juice adds brightness
- Fresh herbs like cilantro or parsley, for garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Once warmed, add the diced onion and garlic. Sauté for about 3-4 minutes until the onions turn translucent and fragrant.
- Sprinkle in the turmeric and ginger. Stir for about 30 seconds, letting the spices bloom with a vibrant aroma.
- Add the chicken to the pot, seasoning it with salt and pepper. Cook until the chicken is slightly browned on all sides, about 5-7 minutes.
- Pour in the chicken broth, making sure to scrape any brown bits from the bottom of the pot for extra flavor. Bring it to a boil.
- Reduce the heat and let it simmer for 15 minutes, or until the chicken is cooked through (at least 165°F or 74°C internal temperature).
- Remove the chicken from the pot. Allow it to cool slightly, then shred it using two forks.
- Return the shredded chicken to the pot, adding in the mixed vegetables. Let it simmer for another 5 minutes, or until the veggies are tender.
- Finish with a splash of fresh lemon juice and garnish with herbs before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. This soup freezes beautifully; let it cool before transferring to a freezer-safe container.