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Anti-Inflammatory Turmeric Chicken Soup

Anti-Inflammatory Turmeric Chicken Soup

This nourishing Anti-Inflammatory Turmeric Chicken Soup is packed with wholesome vegetables, lean chicken, and the power of turmeric, ginger, and garlic for an immune-boosting, anti-inflammatory meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 large leek white and light green parts only, halved lengthwise, thinly sliced, and rinsed thoroughly
  • 3 large carrots thinly sliced
  • 3 stalks celery thinly sliced
  • 1 pound boneless, skinless chicken breasts cut into uniform 1-inch pieces
  • 4 cups chicken broth low-sodium recommended
  • 1 cup water
  • 1 cup brown rice
  • 1 teaspoon ground turmeric handles carefully as it stains
  • 1 teaspoon fresh ginger grated
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Fresh parsley or cilantro for garnish

Equipment

  • Large pot or Dutch oven (5-6 quart)
  • Cutting board
  • Sharp knife

Method
 

  1. Heat olive oil in a large pot or Dutch oven (at least 5-6 quart capacity) over medium heat. Add the diced onion, minced garlic, sliced leek, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and develop golden edges.
  2. Add the chicken pieces to the pot and cook for about 5 minutes, stirring frequently, until the chicken is browned on all sides. The chicken doesn't need to be fully cooked at this stage.
  3. Stir in the chicken broth, water, brown rice, turmeric, ginger, black pepper, and salt. Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and cook for 20-25 minutes. Check the rice at 20 minutes - if it's not tender yet, continue cooking and check every 2-3 minutes.
  4. Check that the rice is tender and the chicken is cooked through with no pink remaining (internal temperature should reach 165°F). Remove from heat and let the soup rest for 5-10 minutes before serving. Garnish with fresh parsley or cilantro.

Notes

This soup freezes beautifully for up to 3 months. You can substitute quinoa (15 min cook time) or white rice (15-18 min) for brown rice. Add extra vegetables like zucchini or sweet potatoes for variety. The rice will absorb liquid as soup sits - add water or broth when reheating to thin if needed. Each serving is approximately 1.5 cups.