Description
Turmeric Chicken Soup is a comforting and nutrient-dense dish perfect for chilly days and meal prepping. This flavorful soup features anti-inflammatory ingredients like ginger, turmeric, and garlic combined with tender chicken thighs, hearty vegetables, and vibrant peas, delivering a delicious and healing meal for the whole family.
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and sliced into half-moons
- 2 celery stalks, diced
- 3 garlic cloves, grated
- 1 tbsp grated ginger
Main Ingredients
- 1.1 pounds boneless, skinless chicken thighs
- 6 cups chicken broth
- 1 tsp ground turmeric
- 1 cup frozen peas
Finishing
- 2 tbsp chopped parsley
- ¼ tsp freshly ground black pepper
- Salt, to taste
Instructions
- Prepare the Ingredients: Dice the onion and celery stalks, peel and slice the carrots into half-moons, chop the parsley, and grate the ginger and garlic cloves to have all components ready for cooking.
- Sauté Vegetables: Heat olive oil over medium-high heat in a large pot. Add the diced onion, sliced carrots, and diced celery stalks. Sauté for 5 minutes until they begin to soften and the onions turn translucent.
- Add Aromatics: Stir in the grated garlic and ginger, cooking for 1 minute to release their fragrant flavors without burning.
- Cook Chicken and Simmer: Place the boneless, skinless chicken thighs into the pot, then pour in the chicken broth. Add ground turmeric and frozen peas. Cover the pot and bring to a boil, then reduce heat to medium-low and simmer gently for 15 minutes until the chicken is fully cooked.
- Shred Chicken: Remove the chicken thighs from the pot onto a clean plate. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the soup pot.
- Season and Finish: Taste the soup and adjust salt as needed. Add freshly ground black pepper and chopped parsley for brightness. Stir well and serve warm for a nourishing, comforting meal.
Notes
- For a richer flavor, use homemade chicken broth if available.
- You can substitute chicken thighs with chicken breasts, but thighs remain more tender and flavorful.
- Frozen peas can be replaced with fresh peas when in season.
- Adding a squeeze of lemon juice before serving enhances the soup’s brightness.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
