Turmeric Chicken Soup
This tasty and gut-healing soup works beautifully as a light lunch, nourishing dinner, or supportive meal during times of stress, illness, digestive discomfort, or seasonal changes. I highly recommend it during any diet transition phase.
Servings: 4 people
Ingredients
- 500 g boneless chicken thighs or breast
- 2 tbsp coconut oil or olive oil
- 1 large onion (diced)
- 2 cups cauliflower (chopped in small pieces)
- 2 large carrots (sliced)
- 2 stalks celery (diced)
- 1 medium zucchini
- 4 cloves garlic (finely minced)
- 1 tblsp ginger (freshly grated)
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 6 cups filtered chicken stock or bone broth (no skin)
- 1 tblsp apple cider vinegar
- salt and pepper to taste
- 1 small lemon (juice)
- fresh parsley or coriander to garnish
Step-by-Step Instructions
- In a large soup pot, heat oil over medium heat. Sauté the onion until soft and translucent.
- Add garlic, ginger, turmeric, and cumin. Cook for 1–2 minutes until fragrant.
- Stir in carrots, celery, zucchini, and cauliflower. Sauté for another 5 minutes.
- Add chicken, stock, and apple cider vinegar. Bring to a boil.
- Reduce heat, cover, and simmer for 30–40 minutes, or until chicken is cooked through and veggies are tender.
- Remove the chicken, shred with two forks, and return to the pot.
- Season with salt, pepper, and lemon juice to taste.
- Garnish with fresh parsley or coriander before serving.
Notes & Tips
- You can swap in seasonal veg like spinach or silverbeet in the final 5 minutes.
- Use homemade bone broth for extra gut-healing benefits.
- Store leftovers in the fridge for up to 4 days, or freeze for future meals.