Description
Warm comfort meets healing power in this anti-inflammatory turmeric chicken soup, blending nourishing ingredients with rich, golden spices. Simmering with wellness and flavor, the soup delivers a delicious path to supporting your body’s natural defense mechanisms.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken breasts, cut into 1-inch pieces
Vegetables:
- 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
Grains, Liquids, and Seasonings:
- 1/4 cup (60 milliliters) olive oil
- 4 cups (946 milliliters) chicken broth
- 1 cup (237 milliliters) water
- 1 cup (185 grams) 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
- Warm olive oil in a large pot over medium heat, gently sautéing chopped onion, leek, carrots, and celery until they become translucent and tender, approximately 5-7 minutes.
- Introduce chicken pieces to the pot, allowing them to brown and develop rich caramelized edges for about 5 minutes, turning occasionally to ensure even coloration.
- Pour chicken broth and water into the pot, then incorporate brown rice, ground turmeric, minced ginger, freshly cracked black pepper, and sea salt.
- Reduce heat to low, cover the pot, and let the mixture simmer quietly for 20-25 minutes until rice reaches a soft texture and chicken becomes thoroughly cooked.
- After cooking, remove pot from heat and allow soup to rest for 5-10 minutes, enabling flavors to meld and intensify.
- Ladle soup into serving bowls and garnish with freshly chopped parsley or cilantro for a vibrant, aromatic finish.
Notes
- Optimize turmeric absorption by adding a pinch of black pepper, which helps your body utilize curcumin more effectively.
- Swap brown rice with quinoa or cauliflower rice for gluten-free or low-carb variations that maintain the soup’s nutritional profile.
- Choose organic, free-range chicken to enhance the anti-inflammatory benefits and ensure higher quality protein content.
- Prep vegetables in advance and store them in the refrigerator to streamline the cooking process and save time during busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 70 mg