JAS_OH1
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Turmeric Seasoned Chicken Soup
Turmeric has many health benefits and adds such a lovely dimension of flavor and color! I make this comforting chicken soup fairly often in the winter months. I generally serve it with quinoa or wild rice, but my husband prefers egg noodles. Or, if you prefer to go grain and gluten free, it can be served without.
It's simple to make and always delicious!
Prep and cook time approximately 3 hours or less.
Approximately 6 servings.
Ingredients:
1 tbsp olive oil
1 tbsp butter or ghee
1 quart chicken stock or broth
2 cups water
2 pounds deboned chicken, cubed into bite-sized pieces (I used breasts but any preferred cuts will do)
2 cups chopped celery
2 cups chopped onion
1 cup chopped carrots (or more is fine)
2 tsp salt (more or less according to preference)
1 tsp ground black pepper
1 tbsp turmeric
In a large soup pot, drizzle the olive oil and butter and turn on medium heat. Add the celery, carrots, and onion.
Sautee for a few minutes and then add the chicken broth and cubed chicken. Bring to a boil for about 5 minutes, then reduce, cover, and simmer on low heat for 2 hours. Add turmeric spice and salt and pepper to taste. Serve with quinoa, rice, or egg noodles.
Notes: Other vegetables can be omitted or added according to preference. Additionally, if others consuming the soup do not enjoy turmeric, the spice can be added to each bowl individually (approximately 1/4 tsp per bowl). I like to use my own stock that I make and freeze in advance, but store-bought is just fine. Chopped kale, spinach, and/or fresh herbs can be added at the end for a pop of flavor and extra nutritional benefits.
Enjoy!
Turmeric has many health benefits and adds such a lovely dimension of flavor and color! I make this comforting chicken soup fairly often in the winter months. I generally serve it with quinoa or wild rice, but my husband prefers egg noodles. Or, if you prefer to go grain and gluten free, it can be served without.
It's simple to make and always delicious!
Prep and cook time approximately 3 hours or less.
Approximately 6 servings.
Ingredients:
1 tbsp olive oil
1 tbsp butter or ghee
1 quart chicken stock or broth
2 cups water
2 pounds deboned chicken, cubed into bite-sized pieces (I used breasts but any preferred cuts will do)
2 cups chopped celery
2 cups chopped onion
1 cup chopped carrots (or more is fine)
2 tsp salt (more or less according to preference)
1 tsp ground black pepper
1 tbsp turmeric
In a large soup pot, drizzle the olive oil and butter and turn on medium heat. Add the celery, carrots, and onion.
Sautee for a few minutes and then add the chicken broth and cubed chicken. Bring to a boil for about 5 minutes, then reduce, cover, and simmer on low heat for 2 hours. Add turmeric spice and salt and pepper to taste. Serve with quinoa, rice, or egg noodles.
Notes: Other vegetables can be omitted or added according to preference. Additionally, if others consuming the soup do not enjoy turmeric, the spice can be added to each bowl individually (approximately 1/4 tsp per bowl). I like to use my own stock that I make and freeze in advance, but store-bought is just fine. Chopped kale, spinach, and/or fresh herbs can be added at the end for a pop of flavor and extra nutritional benefits.
Enjoy!
Last edited:
. Turmeric is exorbitantly expensive in my country today. It was one of the cheapest ingredients here before the covid era, and then the price skyrocketed to become the most expensive ingredient.
