Description
This soothing Anti-Inflammatory Turmeric Chicken Soup is a healing and hearty meal, packed with turmeric, ginger, and vegetables. Perfect for boosting your immune system and calming inflammation, this soup combines tender chicken, brown rice, and vibrant vegetables in a flavorful broth.
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 lb 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
-
Sauté the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, leek, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables soften. -
Brown the Chicken:
Add the chicken pieces to the pot and cook until browned, about 5 minutes. -
Add the Remaining Ingredients:
Stir in the chicken broth, water, brown 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. -
Simmer and Serve:
Remove from heat and let the soup sit for 5-10 minutes. Serve garnished with fresh parsley or cilantro.
Notes
- You can substitute the chicken breasts with thighs for a richer flavor.
- For a vegetarian version, use vegetable broth and add extra vegetables or tofu.
- If you prefer a thicker soup, you can use less water or add more rice.
- This soup can be made ahead of time and reheated for a quick meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg