Anti Inflammatory Chicken Soup with Turmeric and Ginger
A golden turmeric and ginger chicken soup with carrots, celery, and shredded chicken.
Equipment
- Large pot
- Sharp knife
- Ladle
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 large carrots sliced
- 2 celery stalks sliced
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp black pepper
- 4 cup low sodium chicken broth
- 2 cup cooked shredded chicken cooked to 165 degrees F
- ½ tsp kosher salt plus more to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Soften the onion. Warm the oil in a large pot over medium heat and cook the onion for 5 minutes until translucent.
- Cook the vegetables. Add the garlic, carrots, and celery and cook for 5 minutes, stirring now and then.
- Bloom the spices. Stir in the turmeric, ginger, and pepper and cook for 2 minutes until fragrant.
- Simmer. Add the broth and chicken, bring to a boil, then simmer on low for 10 to 15 minutes until the carrots are tender and the soup is steaming hot.
- Serve. Season with salt, top with parsley, and serve hot.
Notes
Substitutions: Use grated fresh ginger and turmeric if you have them.
Tips: Cook the spices over medium heat so they do not burn.
Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat to 165 degrees F.