Anti-Inflammatory Turmeric Chicken Soup
A simple one-pot chicken soup with turmeric, fresh ginger, white beans, vegetables, spinach, and a bright finish of lemon.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced (about 1½ cups)
- 3 medium carrots, sliced into ¼-inch rounds
- 2 celery stalks, thinly sliced
- ¾ tsp fine salt, divided, plus more to taste
- 4 large garlic cloves, minced
- 1 tbsp finely grated fresh ginger
- 1½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
- ⅛ tsp red pepper flakes, optional
- 6 cups low-sodium chicken broth
- 1½ lb boneless, skinless chicken thighs
- 1 bay leaf
- 1 15-oz can cannellini beans, drained and rinsed
- 3 oz baby spinach, about 3 cups
- 2 tbsp fresh lemon juice, plus more to taste
- ¼ cup chopped fresh flat-leaf parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and ¼ teaspoon salt. Cook for 8–10 minutes, until softened.
- Stir in garlic and ginger and cook for 1 minute. Add turmeric, cumin, black pepper, and red pepper flakes and cook for 30 seconds.
- Add broth, chicken thighs, bay leaf, and remaining ½ teaspoon salt. Bring to a gentle simmer, partially cover, and cook for 18–25 minutes, until the chicken reaches 165°F and the carrots are tender.
- Meanwhile, mash ½ cup beans with 2 tablespoons water. Remove cooked chicken from the pot and discard the bay leaf. Add mashed beans and remaining whole beans and simmer for 5 minutes.
- Shred the chicken into bite-size pieces and return it to the pot. Add spinach and cook for 1–2 minutes, until wilted and the chicken is hot.
- Turn off the heat and stir in lemon juice and parsley. Taste and adjust with additional salt or lemon juice before serving.
Notes
- Keep the soup at a gentle simmer so the chicken stays tender.
- Mash ½ cup of the beans to give the broth extra body without cream.
- Add lemon off the heat for a brighter, fresher finish.
- For a thinner soup, add a little extra broth or hot water.