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Bowl of turmeric chicken soup, a nutritious dish for inflammation relief.

Anti-Inflammatory Turmeric Chicken Soup

A comforting and nutritious turmeric chicken soup that promotes health and wellness, perfect for family meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 Tablespoon avocado oil This healthy fat adds richness and is excellent for sautéing.
  • 1/4 cup minced ginger Its warm spiciness brings a comforting kick.
  • 2 large cloves garlic, minced Aromatic and flavorful, garlic amplifies the soup's deliciousness.
Vegetables
  • 2 cups 1/4" sliced carrots These sweet, vibrant vegetables provide color and nutrients.
  • 1 1/2 cups 1/4" sliced celery Celery adds a refreshing crunch and balances the flavors.
  • 4 cups 1/4" diced onion Earthy and sweet, onions are fundamental in building depth.
  • 2 Teaspoons ground turmeric The star of this recipe, offering anti-inflammatory properties.
Soup Base
  • 8 cups chicken stock A lush base that ties all the ingredients together.
  • 4 cups cauliflower rice Light and nutritious, it gives the soup body without heaviness.
Protein
  • 1 pound cooked chicken This protein-rich addition makes the soup hearty and comforting.
Final Ingredients
  • 2 cups chopped baby spinach Fresh and vibrant, spinach infuses the dish with vitamins.
  • 2 Tablespoons fresh lime juice A splash of brightness that elevates the soup's flavor profile.
  • to taste sea salt and black pepper Essential seasonings to enhance each delicious bite.
  • Chopped fresh cilantro and toasted chopped cashews for topping These toppings add a textural contrast and extra flavor.

Method
 

Preparation
  1. In a large stockpot, heat the avocado oil over medium heat. Once shimmering, add the minced ginger and garlic. Sauté for about one minute until fragrant but not browned.
  2. Next, toss in the sliced carrots, celery, and diced onion. Stir regularly and cook for 3-4 minutes until the vegetables start to soften.
  3. Sprinkle in the ground turmeric and stir well, then pour in the chicken stock, increasing the heat to bring the mixture to a boil.
Cooking
  1. Reduce the heat to a simmer and let it cook for approximately 10 minutes, or until the vegetables are very tender.
  2. Stir in the cauliflower rice and continue simmering for another 5 minutes.
Final Steps
  1. If you prefer a thicker consistency, mix the tapioca starch with water in a separate bowl and stir it into the soup.
  2. Afterward, remove the pot from heat and add the cooked chicken, chopped spinach, and fresh lime juice.
  3. Taste the soup, seasoning with sea salt and black pepper as needed. Serve hot, garnished with fresh cilantro and toasted cashews.

Notes

Leftover soup can be refrigerated for 3-4 days. Alternatively, cool the soup before portioning it into containers and freezing for up to 3 months. For enhanced flavor, consider marinating the cooked chicken before adding it to the soup. Adjust the seasoning to your preference; fresh herbs can lift the dish further.