Healing Turmeric Chicken Soup for Cozy Comfort and Wellness
This healing turmeric chicken soup is a cozy remedy that combines vibrant turmeric, ginger, and tender chicken for wellness and comfort.
Equipment
- large stockpot
- Fine-Mesh Sieve
- Ladle
Ingredients
For the Soup
- 4 pieces bone-in chicken For a richer broth.
- 1 teaspoon thyme Can substitute with rosemary.
- 1 medium shallot Substitute with onion if needed.
- 2 stalks celery Fennel can be used as an alternative.
- 1 teaspoon salt Adjust to taste based on dietary needs.
- 2 tablespoons extra virgin olive oil Coconut oil can be substituted.
- 1 medium onion Yellow onions are preferred.
- 2 medium carrots Parsnips can be used for variation.
- 3 cloves garlic Fresh garlic is recommended.
- 4 pieces scallions For garnish, both white and green parts.
- 1 tablespoon ginger Reduce for a milder profile.
- 1 tablespoon turmeric Fresh or ground works well.
- 1 cup dry red lentils Yellow lentils or split peas are alternatives.
- 1/2 teaspoon crushed red pepper Adjust according to spice preference.
- 2 tablespoons lemon juice Vinegar can be used for similar acidity.
- 1 teaspoon pepper Season to taste.
Instructions
How to Make Turmeric Chicken Soup
- In a large stockpot, combine the chicken, thyme, shallot, celery, and salt with 12 cups of water. Bring to a boil, then reduce heat and simmer uncovered for 2 hours, until the chicken is fully cooked.
- Once the chicken has cooled enough to handle, carefully remove the meat from the bones and save the carcass.
- Strain the broth through a fine mesh sieve into a bowl, discarding the solids.
- In the same stockpot, heat the extra virgin olive oil over medium heat. Sauté the onions, carrots, and celery for about 8-10 minutes, until tender. Add garlic and scallion whites, cooking until fragrant.
- Stir in the ginger and turmeric, then add the red lentils and season to liking.
- Pour in the reserved broth, then add the shredded chicken. Bring to a boil, reduce heat and simmer uncovered for 30 minutes, until the lentils are soft.
- Season the soup with red pepper, salt, and black pepper. Stir in the scallion greens and lemon juice, simmering for an additional 5 minutes.
- Ladle the warm soup into bowls, garnishing with the remaining scallions.
Notes
Leftovers can be stored for up to 4 days in an airtight container or frozen for up to 3 months. Consider leaving out garnishes until serving to maintain texture.