Turmeric Chicken Soup

I made this Turmeric Chicken Soup yesterday, and wow, it smelled amazing. The warm spices filled the whole kitchen. I just had to share it with you.

I love how simple it is to make. You just add a few things, and it feels so cozy. The turmeric gives it a gentle, golden glow.

I kept sipping bowl after bowl. It’s comforting and soothing. I think you’ll feel the same when you try it.

So, yeah, let’s make it together. It’s easy and warm. You’ll love having this soup on a chilly day.

Why You’ll Love This Recipe

• Healthy and Hearty: With the natural anti-inflammatory power of turmeric and the protein-rich chicken and lentils, this soup is both nourishing and filling.
• Customizable: Easily adjust the ingredients to suit your preferences or dietary needs.
• One-Pot Wonder: Everything cooks together in one pot, making cleanup a breeze.
• Perfect for Meal Prep: Make a big batch, and enjoy leftovers all week.

Required Kitchen Tools

To make this Turmeric Chicken Soup, you’ll need:

• A large stockpot or Dutch oven
• A sharp knife for chopping vegetables
• A wooden spoon or spatula for stirring
• Measuring cups and spoons
• A fine-mesh sieve (optional, for rinsing lentils)

Ingredients

Here’s what you’ll need for the chicken broth and soup:

For the Chicken Broth:

• 3½ pounds chicken (whole, neck and giblets reserved for another use)
• 4 sprigs thyme
• 1 shallot, peeled and quartered
• 3 ribs celery, trimmed and cut into thirds
• 3½ teaspoons salt, plus more if needed

For the Soup:

• 1 tablespoon extra virgin olive oil
• 1 yellow onion, peeled and diced
• 3 carrots, peeled and sliced into half-moons
• 4 ribs celery, trimmed and diced
• 4 cloves garlic, peeled and minced
• 8 scallions, minced (white and green parts separated)
• 2 teaspoons minced ginger
• 2 teaspoons turmeric
• 1½ cups dry red lentils, picked over and rinsed
• ½ teaspoon crushed red pepper (optional, for heat)
• 1 lemon, juiced
• Salt and pepper, to taste

Health Benefits of Turmeric Chicken Soup

• Turmeric: Known for its anti-inflammatory and antioxidant properties, turmeric is a star ingredient in this recipe. It’s great for reducing inflammation and supporting overall wellness.
• Garlic and Ginger: These ingredients have been used for centuries to boost immunity and improve digestion.
• Chicken Broth: Made from scratch, it’s rich in nutrients like collagen and minerals, supporting joint health and gut healing.
• Lentils: High in fiber and protein, lentils add a creamy texture and a boost of nutrients.

Step-by-Step Instructions

Step 1: Make the Chicken Broth

1. Place the chicken in a large stockpot and add thyme, shallot, celery, and 3½ teaspoons of salt.
2. Add enough water to cover the chicken (about 10 cups).
3. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
4. Simmer for 1 hour, or until the chicken is tender and fully cooked (internal temperature of 165°F).
5. Remove the chicken and let it cool. Strain the broth into a large bowl or another pot, discarding the solids.
6. Shred the chicken meat, discarding the skin and bones. Set aside.

Step 2: Sauté the Vegetables

1. In the same pot, heat olive oil over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables soften.
3. Stir in the garlic, white parts of the scallions, ginger, and turmeric. Cook for 1-2 minutes until fragrant.

Step 3: Add the Broth and Lentils

1. Pour the reserved chicken broth back into the pot.
2. Stir in the rinsed red lentils and crushed red pepper (if using).
3. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the lentils are tender.

Step 4: Add the Shredded Chicken and Lemon Juice

1. Once the lentils are cooked, add the shredded chicken back into the pot.
2. Stir in the lemon juice and season with additional salt and pepper to taste.

Step 5: Garnish and Serve

1. Ladle the soup into bowls and garnish with the green parts of the scallions.
2. Serve hot with crusty bread or over rice for a heartier meal.

Variations for Turmeric Chicken Soup

• Vegetarian Option: Skip the chicken and use vegetable broth. Add chickpeas or tofu for protein.
• Add More Greens: Stir in spinach, kale, or Swiss chard during the last 5 minutes of cooking for added nutrients.
• Spice it Up: Add more crushed red pepper or a dash of cayenne for an extra kick.
• Creamy Texture: Blend a portion of the soup with an immersion blender before adding the chicken back.

How to Store and Reheat Turmeric Chicken Soup

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
• Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information (per serving)

Nutrient	Amount
Calories	320
Protein	28g
Carbohydrates	20g
Fiber	6g
Fat	10g
Sodium	720mg

FAQs about Turmeric Chicken Soup

Can I make this soup in advance?

Absolutely! The flavors deepen over time, so it tastes even better the next day.

Can I use store-bought broth instead of making my own?

Yes, you can save time by using 8 cups of low-sodium chicken broth.

Is this soup gluten-free?

Yes! This recipe is naturally gluten-free as long as all your ingredients are certified gluten-free.

Conclusion

Turmeric Chicken Soup is a comforting and nourishing recipe that’s easy to make, versatile, and perfect for any occasion. Whether you’re meal prepping for the week or feeding a crowd, this soup is a flavorful, feel-good option that everyone will love.