This Turmeric Chicken and Vegetable Soup is a flavorful and nourishing meal, perfect for a healthy chicken recipes rotation. You’ll love how easily you can create a comforting soup packed with vibrant ingredients.
Key Ingredients & Substitutions
- Chicken Breast: You can use boneless, skinless chicken thighs for a richer flavor.
- Turmeric: Fresh grated turmeric offers the best flavor, but ground turmeric works too.
- Vegetable Broth: Chicken broth is a good alternative.
- Spinach: Kale or other leafy greens are excellent substitutes.
- Carrots & Celery: Feel free to add other root vegetables like parsnips or sweet potatoes.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups vegetable broth
- 1 cup cooked chickpeas (optional)
- 3 cups fresh spinach
Spices:
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 1 tablespoon grated fresh turmeric (or 1 teaspoon ground turmeric)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large pot or Dutch oven, cutting board, sharp knife.
Step-by-Step Instructions
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until they soften, stirring occasionally.
2. Add Spices and Chicken
Stir in the fresh ginger, fresh turmeric, cumin, and garlic powder. Cook for 1 minute until fragrant. Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5 minutes.
3. Simmer the Soup
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
4. Finish and Season
Stir in the cooked chickpeas (if using) and fresh spinach until the spinach wilts, about 2-3 minutes. Season the soup with salt and freshly ground black pepper to your taste. Serve warm and enjoy your healthy chicken recipes creation.
Variation Ideas
- Add a squeeze of fresh lemon juice at the end for brightness.
- Include a can of diced tomatoes for extra tang and color.
- Top with fresh cilantro or parsley for a garnish.
- For a heartier meal, stir in 1/2 cup of cooked small pasta or rice during the last 5 minutes of simmering.
Storage Instructions
You can store leftover Turmeric Chicken and Vegetable Soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through.
Frequently Asked Questions (FAQ)
Q: Can I use ground chicken instead of chicken breast?
A: Yes, you can use ground chicken. Brown it with the vegetables in step 1.
Q: Is this soup spicy?
A: No, this soup is not spicy. The ginger and turmeric add warmth and flavor, not heat.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup often tastes even better the next day as the flavors meld.
Q: What if I don’t have fresh turmeric?
A: You can use ground turmeric. Use 1 teaspoon of ground turmeric for every tablespoon of fresh.
Q: How can I make this soup creamier?
A: You can stir in a splash of unsweetened plant-based milk or coconut milk at the very end.
Q: Is this a good recipe for meal prep?
A: Yes, this Turmeric Chicken and Vegetable Soup is an excellent choice for healthy chicken recipes meal prep. It reheats wonderfully.
