Easy Anti-Inflammatory Turmeric Chicken Soup That Heals & Satisfies
This nourishing Easy Anti-Inflammatory Turmeric Chicken Soup is packed with wholesome vegetables, lean chicken, and the power of turmeric and ginger for an immune-boosting, anti-inflammatory meal. Perfect for any time you need a comforting and healthy dish!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek (white and light green parts only), halved lengthwise and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups chicken broth
- 1 cup water
- 1 cup brown rice
- 1 teaspoon ground turmeric
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley or cilantro, for garnish
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, leek, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
2. Add the chicken pieces to the pot and cook until browned, about 5 minutes.
3. Stir in the chicken broth, water, rice, turmeric, ginger, black pepper, and salt. Bring the soup to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
4. Remove from heat and let the soup sit for 5-10 minutes. Serve garnished with fresh parsley or cilantro.
Notes
You can use quinoa or another grain as a substitute for brown rice.
If you prefer a thicker soup, you can blend a portion of it to add creaminess.
This soup is great for meal prep and can be stored in the fridge for up to 3 days.