Anti-Inflammatory Turmeric Chicken Soup
A comforting soup made with nourishing ingredients like turmeric and ginger, designed to warm your soul and soothe your body.
Ingredients
Soup Base
- 1 Tablespoon avocado oil For a heart-healthy fat and mild flavor.
- 1/4 cup minced ginger Providing a spicy warmth and a hint of earthiness.
- 2 large cloves garlic, minced Adding an aromatic touch that elevates the soup.
- 2 cups 1/4" sliced carrots These bring a natural sweetness and a pop of orange color.
- 1 1/2 cups 1/4" sliced celery With its crisp texture, celery adds depth and freshness.
- 4 cups 1/4" diced onion The base of many soups, giving a savory flavor.
- 2 Teaspoons ground turmeric The star ingredient, known for its anti-inflammatory properties.
- 8 cups chicken stock A warming liquid that ties all the flavors together.
- 4 cups cauliflower rice A low-carb alternative that makes the soup hearty.
Thickening & Final Touches
- 2-3 Tablespoons tapioca starch mixed with 1/4 cup water To thicken the soup if desired.
- 1 pound cooked chicken About 3 cups, shredded chicken for protein and heartiness.
- 2 cups chopped baby spinach Adding vibrant green nutrition and delicate flavor.
- 2 Tablespoons fresh lime juice Providing brightness and acidity.
- Sea salt and black pepper to taste Essential for balancing flavors.
- Chopped fresh cilantro and toasted chopped cashews for topping Optional but they add texture and freshness.
Instructions
Preparation
- In a large stockpot, heat the avocado oil over medium heat.
- Add the minced ginger and garlic, and sauté for about one minute until fragrant, being careful not to let them brown.
Cooking
- Next, add the sliced carrots, celery, and diced onion into the pot. Stir regularly for about 3-4 minutes, allowing the vegetables to soften slightly.
- Sprinkle in the ground turmeric and stir well to combine. Then, pour in the chicken stock. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 10 minutes.
- Afterwards, add the cauliflower rice and let it simmer for an additional 5 minutes until the cauliflower is tender.
- If you’d like a thicker soup, mix in the tapioca starch slurry and stir to combine.
- Fold in the cooked chicken, chopped spinach, and fresh lime juice.
- Season the soup to taste with sea salt and black pepper.
- Serve hot, topped with cilantro and toasted cashews if desired.
Notes
To enhance the flavor, sauté spices longer for a deeper aroma. Consider adding a splash of coconut milk for a creamier texture or a pinch of cayenne pepper for some heat.