why make this recipe
Turmeric Chicken Soup is not just delicious; it’s also comforting and healing. The warm spices, chicken, and creamy coconut milk come together to create a bowl of joy. This soup is perfect for chilly days or when you’re feeling under the weather. Plus, turmeric has anti-inflammatory properties, making it a smart choice for a health boost.
how to make Turmeric Chicken Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 pound chicken breast, cooked and shredded
- 6 cups chicken broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley, for garnish
Directions:
- In a large pot, heat olive oil over medium heat.
- Add the onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in the garlic, turmeric, and ginger; cook for 1 minute more.
- Add the shredded chicken and chicken broth; bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in the coconut milk and season with salt and pepper.
- Garnish with fresh parsley before serving.
how to serve Turmeric Chicken Soup
Serve the soup hot, garnished with fresh parsley for a pop of color and flavor. It pairs nicely with crusty bread or a simple green salad.
how to store Turmeric Chicken Soup
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving. If you want to store it longer, freeze the soup for up to 3 months. Thaw it in the refrigerator overnight before reheating.
tips to make Turmeric Chicken Soup
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
- Use rotisserie chicken for a time-saving shortcut.
- If you like more texture, toss in some cooked quinoa or rice.
- Adjust the seasoning to your taste; add more salt or pepper as needed.
variation
You can easily make this soup vegetarian by replacing the chicken with chickpeas or tofu and using vegetable broth instead of chicken broth.
FAQs
1. Can I use fresh turmeric instead of ground?
Yes, you can use fresh turmeric. Just about a thumb-sized piece would be equivalent to a teaspoon of ground turmeric.
2. Is this soup freezer-friendly?
Absolutely! This soup freezes very well. Just make sure to cool it completely before placing it in a freezer-safe container.
3. Can I make this soup ahead of time?
Yes, you can make it a day in advance. Just reheat it on the stove, and it should taste just as good as when made fresh!
Turmeric Chicken Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat.
- Add the onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in the garlic, turmeric, and ginger; cook for 1 minute more.
- Add the shredded chicken and chicken broth; bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in the coconut milk and season with salt and pepper.
- Garnish with fresh parsley before serving.