Description
A comforting and nutritious soup featuring turmeric, ginger, garlic, and tender chicken, designed to promote well-being.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 8 cups low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 cup cooked quinoa or brown rice (optional)
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro (optional)
- Salt to taste
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened (8-10 minutes).
- 2. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
- 3. Add turmeric, cumin, black pepper, and smoked paprika (if using); cook for 30 seconds until fragrant.
- 4. Pour in 1/2 cup chicken broth, scraping up browned bits. Add remaining broth.
- 5. Add chicken breasts or thighs. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until chicken is cooked through.
- 6. Remove chicken and shred or dice; return to pot.
- 7. Stir in cooked quinoa or brown rice (if using).
- 8. Stir in fresh parsley and cilantro (if using).
- 9. Taste and season with salt as needed. Serve hot.
Notes
Store cooled soup in airtight containers in the refrigerator for up to 3-4 days. Can be frozen for up to 3 months (remove grains before freezing). Reheat gently on the stovetop or in the microwave. Add fresh herbs and lemon juice before serving for a brighter flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: approx. 250-350 (depending on chicken thigh/breast and optional grains)
- Sugar: approx. 3-5g
- Sodium: approx. 600-900mg (depending on broth)
- Fat: approx. 5-15g
- Carbohydrates: approx. 10-20g
- Fiber: approx. 2-4g
- Protein: approx. 25-35g