Cozy Turmeric Chicken Soup for Ultimate Comfort and Health
Enjoy this nourishing turmeric chicken soup, packed with protein and vibrant flavors, perfect for comfort and health.
Equipment
- - Large stockpot
Ingredients
For the Broth
- 3.5 pounds Chicken Use a whole chicken or bone-in pieces for deeper flavor.
- 4 sprigs Thyme Adds herbal freshness; substitute with rosemary if unavailable.
- 1 whole Shallot Quartered; can replace with a yellow onion if needed.
- 3 ribs Celery Cut into thirds; add more carrots for sweetness if desired.
- 3.5 teaspoons Salt Enhances overall flavor; sea salt or kosher salt works best.
For the Soup Base
- 1 tablespoon Extra Virgin Olive Oil For sautéing vegetables; substitute with neutral oil if needed.
- 1 whole Yellow Onion Diced; swap with red onion for added color.
- 3 whole Carrots Cut into half-moons; can replace with parsnips.
- 4 cloves Garlic Minced; use garlic powder in a pinch.
- 8 whole Scallions Minced; white and green parts separated.
Flavor and Texture Ingredients
- 2 teaspoons Minced Ginger Adds warmth; ground ginger works in a pinch.
- 2 teaspoons Turmeric Imparts color and anti-inflammatory benefits.
- 1.5 cups Dry Red Lentils Rinsed; thickens the soup and adds protein.
- 0.5 teaspoon Crushed Red Pepper For a touch of heat; omit if sensitive.
- 1 whole Lemon Juiced; any citrus juice can substitute.
For Seasoning
- Salt and Pepper To season to taste.
Instructions
How to Make Turmeric Chicken Soup
- In a large stockpot, place chicken, thyme, shallots, and celery. Cover with about 12 cups of water, add 3½ teaspoons of salt, and bring to a boil. Reduce heat and let it simmer uncovered for 2 hours until the chicken is fully cooked.
- Once the chicken cools down, carefully remove it from the pot and shred the meat from the bones. If desired, reserve the skin for added richness. Strain the broth through a fine mesh sieve into a bowl and discard the aromatics.
- Heat olive oil in the same pot over medium heat. Sauté diced onion, carrots, and celery for 8-10 minutes until softened. Add minced garlic and scallion whites, cooking for another minute. Stir in minced ginger and turmeric, and continue cooking until fragrant, about 1 minute.
- Add the rinsed lentils to the pot and cook for another minute. Pour in the reserved broth (about 8-10 cups) and mix in the shredded chicken. Bring it to a boil, then reduce to a simmer, uncovered, for 30 minutes or until the lentils are tender.
- Season your soup with salt, pepper, crushed red pepper, and the freshly squeezed lemon juice. Stir in half of the scallion greens and simmer for an additional 5 minutes to meld the flavors.
- Ladle the aromatic soup into bowls and garnish with the reserved scallion greens. Enjoy the warmth and comfort in every spoonful!
Notes
Optional: Serve with crusty bread for a complete meal.