Description
This Anti-Inflammatory Chicken Soup is a comforting, nutrient-packed dish designed to support your immune system, fight inflammation, and nourish your body. Made with turmeric, ginger, mint, and wholesome vegetables, this recipe is perfect for cold days, recovery from illness, or simply as a healthy and delicious meal. The flavors blend beautifully to create a warm, aromatic broth with tender, shredded chicken and hearty vegetables.
Ingredients
Scale
- 1 pound chicken thighs (bone-in)
- 4–5 cups filtered water
- 1 potato, peeled and chopped
- 1 onion, chopped
- 1 carrot, chopped
- ½ cup cauliflower, chopped
- 2 tablespoons dried mint
- 1 tablespoon grated ginger
- 1 teaspoon turmeric
- Salt and pepper to taste
Instructions
- In a small pot, cook the chicken thighs in 4-5 cups of salted filtered water.
- Once the water begins to boil, add the onion, potato, turmeric, and mint. Cover and cook over medium-high heat for about 20-30 minutes.
- Remove the chicken thighs from the pot and place them in a bowl of cold filtered water to cool. Once cool enough to handle, remove the bones and shred the meat into bite-sized pieces.
- Use a hand blender to partially blend the soup if you prefer a thicker consistency.
- Return the shredded chicken to the pot, including any juices from the bowl.
- Add the carrot, cauliflower, and ginger. Season with salt and pepper to taste. Simmer for another 5-10 minutes.
- Serve hot and enjoy immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- For a vegetarian version, swap chicken for chickpeas or lentils and use vegetable broth instead.
- To make it spicier, add cayenne pepper or red chili flakes for extra heat.
- For a thicker soup, blend a portion of the soup before adding the chicken back in.
- Store and Reheat: Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy