Warming Turmeric Chicken Soup for Comfort and Wellness
This comforting turmeric chicken soup is a nourishing hug in a bowl, perfect for chilly days and packed with health benefits.
Equipment
- - Large stockpot
Ingredients
For the Soup Base
- 3.5 pounds Whole Chicken Main protein source; can substitute with skinless chicken breasts if desired.
- 4 sprigs Thyme Adds aromatic flavor to the broth; use dried thyme if fresh isn't available.
- 1 Shallot Quartered; enhances broth depth; can replace with a small onion.
- 3 ribs Celery Diced; contributes to the soup's base flavor; use fennel for a different taste.
- 1 tablespoon Extra Virgin Olive Oil Used for sautéing vegetables; any neutral oil would work.
- 1 Yellow Onion Diced; base flavor component; substitute with red onion if preferred.
- 3 Carrots Cut into half-moons; adds sweetness and color; can swap with parsnips for a different flavor.
- 4 cloves Garlic Minced; adds depth and aroma to the soup.
- 8 Scallions Minced; provides freshness; separate white and green parts for use at different stages.
- 2 teaspoons Minced Ginger Offers warmth and spice; can use ground ginger instead, but fresh is best.
- 2 teaspoons Turmeric Key anti-inflammatory component and flavoring for this vibrant soup.
For the Lentils and Heat
- 1.5 cups Dry Red Lentils Thickens the soup and adds protein; replace with yellow lentils if desired.
- 0.5 teaspoon Crushed Red Pepper Adds heat; adjust according to preference.
For the Final Touch
- 1 lemon Lemon Juice Brightens the soup; lime can be used as a substitute.
- Salt and Pepper Essential for seasoning; adjust to taste.
Instructions
How to Make Turmeric Chicken Soup
- Prepare Broth: Place the whole chicken with thyme, shallot, and diced celery in a large stockpot. Cover with water and add a pinch of salt. Bring to a boil, then reduce to a simmer, cooking for 2 hours until the chicken is tender and cooked through.
- Shred Chicken: Once the chicken has cooled slightly, carefully remove it from the pot. Shred the meat into bite-sized pieces, and set it aside. Don't forget to reserve the chicken carcass for later!
- Strain Broth: Pour the cooked broth through a fine mesh sieve into another bowl, discarding the solids. This will leave you with a clear and flavorful broth that's the foundation of your soup.
- Make Soup: In the same pot, heat the extra virgin olive oil over medium heat. Sauté the diced onion, carrots, and remaining diced celery for 8-10 minutes until they're soft. Stir in the minced garlic and the white parts of the scallions, cooking until fragrant. Next, add the minced ginger and turmeric, followed by the dry red lentils; mix well.
- Simmer: Carefully add the reserved broth and shredded chicken back into the pot. Bring everything to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes, or until the lentils are tender. Taste and adjust seasoning with crushed red pepper, salt, and freshly cracked pepper. Stir in the green parts of the scallions and the fresh lemon juice, simmering for an additional 5 minutes.
- Serve: Ladle this nourishing turmeric chicken soup into warm bowls, garnished with the remaining scallion greens for a pop of color and flavor.
Notes
Optional: Serve with crusty bread for a comforting meal.