This cozy chicken soup is loaded with fresh veggies and spices that help fight inflammation. It’s like a warm hug for your belly, perfect for chilly days or when you’re feeling under the weather!
Plus, it’s super easy to make! I love how it fills the kitchen with amazing smells. Grab a bowl, curl up on the couch, and enjoy every soothing sip. You can’t go wrong with chicken soup! 🥣
Key Ingredients & Substitutions
Olive Oil: This is my go-to cooking fat for its healthy fats and rich flavor. You can swap it out for avocado oil or coconut oil if you prefer, but olive oil is best for that lovely depth in this soup.
Chicken Broth: I always use low-sodium broth to control the salt level. If you’re short on time, a homemade version boosts flavor. You could also use vegetable broth for a vegetarian twist, keeping the cooking time similar.
Spices: Turmeric and ginger are stars in this dish. If fresh turmeric is unavailable, ground turmeric works too. Ground ginger can be substituted with fresh grated ginger (just use more). Fresh herbs like parsley also enhance flavor and nutrition.
Chicken: Rotisserie chicken is super handy for this recipe; it saves time and adds great flavor. You can also use leftover chicken or even turkey. For a veggie option, chickpeas or white beans can be used instead.
How Do I Prepare My Vegetables So They Don’t Get Mushy?
Getting the vegetables right is key to a satisfying soup. Here’s how to do it:
- Chop them to similar sizes. This ensures even cooking times. Aim for bite-sized pieces.
- Sauté harder veggies like carrots and potatoes first, as they take longer to tenderize. Add softer ones like zucchini later.
- Cook until tender but not mushy. Check them around the 15-minute mark during simmering.
This way, you’ll have a beautiful mix of tender-crisp veggies in your soup, making each bite enjoyable!
Homemade Anti-Inflammatory Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon ground black pepper
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken breast (rotisserie or boiled)
- 1/4 cup fresh parsley, chopped
- Salt to taste
- Optional: 1 teaspoon crushed red pepper flakes (for a mild heat)
How Much Time Will You Need?
This delightful soup requires about 10 minutes of prep time and approximately 30 minutes to cook, giving you a total of about 40 minutes from start to finish. In less than an hour, you’ll have a warm, nutritious meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until it becomes translucent and soft. This will help create a flavorful base for your soup.
2. Add Garlic:
Stir in the minced garlic and sauté for another minute until it’s fragrant. Be careful not to let it burn!
3. Add Your Veggies:
Now, stir in the sliced carrots, celery, zucchini, and potato. Cook these mixed veggies for about 5 minutes, stirring occasionally. This step helps to soften them a bit before we add the broth.
4. Season It Up:
Sprinkle the ground turmeric, ginger, thyme, black pepper, and a pinch of salt over the vegetables. Stir everything well to coat the veggies and toast the spices for about 1-2 minutes—it smells amazing!
5. Pour in the Broth:
Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 15-20 minutes until all the vegetables are tender.
6. Add Chicken:
Stir in the shredded chicken and let it heat through, about 5 minutes. This gives the chicken time to soak up all those lovely flavors.
7. Add Fresh Parsley:
Right before serving, stir in the chopped fresh parsley for a fresh burst of flavor. It’s a lovely finishing touch!
8. Taste and Season:
Don’t forget to taste your soup! Add more salt and pepper if needed. If you like a little kick, sprinkle in some crushed red pepper flakes.
9. Serve and Enjoy:
Serve the soup hot in bowls and enjoy this comforting, nutritious dish that’ll warm you right up! Perfect for chilly days or when you need a little wellness boost.
This soup is filled with healing spices like turmeric and ginger, combined with vibrant vegetables and protein-rich chicken, making it both delicious and soothing!
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Can I Use Leftover Vegetables in This Soup?
Absolutely! This is a great recipe for cleaning out your fridge. You can use any leftover vegetables you have on hand, such as bell peppers, sweet potatoes, or greens. Just make sure to chop them into similar sizes for even cooking!
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply omit the chicken and replace the chicken broth with vegetable broth. You can add protein with ingredients like chickpeas or lentils, and enhance the flavor with a dash of soy sauce or nutritional yeast.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently on the stove or in the microwave. You might want to add a splash of broth or water if it thickens up too much.
Can I Freeze This Soup?
Yes, this soup freezes beautifully! Just let it cool completely before transferring it to freezer-safe containers. It will keep well for up to 3 months. Thaw it overnight in the fridge before reheating for a quick meal later on!
