How to Make Chicken Turmeric Soup

This Chicken turmeric soup with Spring Vegetables has a warm, earthy, and slightly peppery flavor from the turmeric and cumin, which blend harmoniously with the tender chicken and fresh spring vegetables. The cumin adds a subtle smokiness, while the garlic provides a savory undertone. The final touch of lemon juice gives it a refreshing, zesty brightness that enhances the lightness of the broth. The asparagus and peas lend a sweet, grassy freshness, making this soup both comforting and revitalizing.

Benefits of Turmeric and Cumin:

Turmeric:

Benefits: Turmeric contains curcumin, which is known for its powerful anti-inflammatory and antioxidant effects. It may help improve heart health, reduce symptoms of arthritis, and boost brain function. Some studies also suggest it could aid in managing blood sugar levels and weight loss.

Possible Side Effects: In large doses, turmeric can cause nausea or digestive issues like acid reflux. It may also thin the blood, so individuals on blood thinners should consult their healthcare provider.

Cumin:

Benefits: Cumin is rich in iron and can aid digestion by stimulating enzymes. It has antioxidant properties that may help fight inflammation and support immune function. Cumin also may improve blood cholesterol levels.

Possible Side Effects: In large quantities, cumin can cause gastrointestinal discomfort, such as gas or bloating, and may lower blood sugar levels, so those on diabetes medications should monitor carefully.

Making This Soup Year-Round:

This soup can easily be adapted for any season by switching out the vegetables to suit what’s available:

Spring: Use asparagus, peas, and spinach as outlined in the recipe.
Summer: Swap in summer squash, zucchini, or fresh corn kernels.
Fall: Add root vegetables like sweet potatoes, turnips, or butternut squash.
Winter: Incorporate hearty greens like kale, along with parsnips or carrots.

Using seasonal vegetables not only enhances the freshness and flavor of the soup, but it also ensures you’re making the most of nutrient-dense produce at its peak.

This soup is versatile, nutritious, and easy to make, making it a perfect option for any time of the year.

Chicken Turmeric Soup with Spring Vegetables

Ingredients:
2 large or 3 medium chicken thighs with skin and bone
1/2 yellow or white onion, chopped
1 small carrot, halved
1/2 tablespoon ground turmeric
1 teaspoon ground cumin
3 garlic cloves, peeled and smashed
8 cups water
2 bay leaves
1/3 cup rice, washed
1/2 cup frozen peas, thawed (or fresh peas if available)
12 asparagus spears, trimmed and halved
1 1/2 cups baby spinach
Salt and pepper to taste
Avocado oil (or other neutral oil) for sautéing
Lemon juice (optional)

Instructions:

• Heat a little avocado oil in a large pot over medium heat.
• Season chicken thighs with salt and pepper. Place them skin-side down in the pot and brown both sides. Remove and set aside.
• Add chopped onion to the pot, scraping up any browned bits from the chicken. Sauté for 3–4 minutes until softened. Add the carrot halves and stir.
• Add turmeric and cumin, cooking for another 2–3 minutes until fragrant. Stir in smashed garlic.
  Return the browned chicken thighs to the pot, then pour in 8 cups of water. Add the bay leaves. Bring to a boil, cover, and reduce to a simmer. Cook for 1 hour.
• After 1 hour, remove the chicken and set it aside to cool. Discard the onion, garlic, bay leaves, and carrot from the broth. Skim off any fat on the surface of the broth. Season the broth with salt and pepper to taste.
• Once the chicken is cool enough to handle, remove the skin and shred the meat into bite-sized pieces.
  Add the rice to the broth and simmer for about 10 minutes. Add the peas, asparagus, and shredded chicken, cooking for another 10 minutes until the vegetables are tender.
• Turn off the heat and stir in baby spinach. Let it wilt for 1–2 minutes. Taste and adjust seasoning. Serve with a squeeze of lemon juice if desired.

Nutritional Breakdown (per serving, serves 6):

Calories: 230 kcal
Protein: 18g
Carbohydrates: 17g
Fat: 9g
Fiber: 3g
Sugar: 3g
Sodium: 500mg (adjust depending on added salt)

Print the Recipe Here