Description
This healing turmeric chicken soup is packed with immune-boosting ingredients like turmeric, ginger, garlic, and bone broth. It’s a warm, comforting, and nourishing dish that helps reduce inflammation, support digestion, and strengthen your immune system. Perfect for cold days, flu season, or whenever you need a little extra warmth and healing.
Ingredients
Scale
- 2 tablespoons olive oil, avocado oil, coconut oil, or ghee
- 2 shallots, minced
- 5 cloves garlic, finely chopped
- 1.5 lbs boneless, skinless chicken breast or thighs
- 8 oz mushrooms (brown beech or your favorite kind)
- 5 large carrots, peeled and sliced
- 5 celery ribs, chopped
- 1 cup uncooked brown rice
- 6 cups chicken or turkey bone broth
- 2 cups water
- 2 tablespoons freshly grated ginger
- 2–3 teaspoons turmeric powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt
- 2–3 tablespoons freshly squeezed lemon juice
- Zest of ½ lemon
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: In a large pot over medium heat, warm the olive oil (or preferred fat). Add shallots and garlic, stirring until fragrant (about 2 minutes).
- Cook the Chicken: Place the chicken breasts or thighs in the pot and sear for 2-3 minutes per side to lock in moisture.
- Add Vegetables & Spices: Stir in mushrooms, carrots, celery, turmeric, ginger, cayenne, black pepper, and sea salt. Cook for 5 minutes, allowing flavors to develop.
- Simmer the Soup: Pour in the bone broth, water, and brown rice. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the chicken is tender and the rice is cooked.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir well.
- Final Touches: Stir in the lemon juice and zest, then simmer for another 5 minutes.
- Serve & Garnish: Ladle the soup into bowls and top with fresh parsley. Enjoy warm!
Notes
- For a creamier texture, blend a small portion of the soup and mix it back in.
- For a vegetarian version, replace chicken with chickpeas or tofu and use vegetable broth.
- To make it spicier, increase the cayenne pepper or add chopped chili peppers.
- For extra protein, stir in a beaten egg while the soup is simmering.
- Storage: Refrigerate for up to 5 days or freeze for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy