turmeric chicken and veggies soup

Turmeric Chicken and Veggies Soup

This Turmeric Chicken and Veggies Soup is a super healthy way to beat the winter blues. Superfoods turmeric and kale provide a powerful combinations of antioxidants, anti-inflammatories, and vitamins to kick your immune system up for cold and flu season. Plus it tastes great!

I love soups. They’re easy to throw together, make great leftovers, and travel well for work lunches. Ingredients are often easy to find and affordable as well which makes soups a great go to meal for any diet.

However, after looking at countless soup recipes I’ve found many of them make the same error. They under-season. This Turmeric Chicken and Veggies Soup was adapted from a similar curry soup recipe that I found. One big difference, that recipe suggested using 1/2 tsp of salt. For the whole pot of soup. I’m sorry, that’s incorrect.

Unless you are using really salty broth I suggest using quite a bit more to achieve a good flavor. My typical rule of thumb is to start with 2 tsp for a whole pot of soup and then taste it. Add more if needed. Between 2 and 3 tsp seems to be the averge for a pot for me.

Under-seasoning is a huge mistake when making elimination diet recipes. Your diet is already limited, the last thing you want to do is not add flavor to what you can have! So please, taste this Turmeric Chicken and Veggies Soup while it’s still in the pot and season with more salt and pepper until it really tastes right. You’ll be happy you did.

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check out this turmeric for plenty of health benefits and a beautiful color to your dishes:

Benefits of Turmeric

Turmeric has long been praised for its incredible health benefits. People claim it can help with everything from heart to brain health, ease inflammation, reduce joint pain, prevent some cancers, treat depression, and much more.

The basis for this claim lies with a component of turmeric called curcumin. Curcumin is a natural anti-inflammatory. However, curcumin is fat soluable and difficult to absorb by itself. Studies show that curcumin is most effective when taken with fat (like the olive oil in this soup) and with another compound called piperine (found in black pepper). So recipes that use all three might raise the bioavailability and effectiveness of the turmeric.

As with all claims of this nature they should be taken with a grain of salt, or in this case, black pepper. It is important to remember dosage and not to put too much stock in 1 tsp of turmeric in a whole pot of soup. But hey, it definitely couldn’t hurt!

Ingredients

  • 2 cooked chicken breasts, chopped
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium parsnip, peeled and diced
  • 1 medium yellow squash, diced
  • 3 cloves garlic, minced
  • 2 tsp dried parsley
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 2-3 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 4 cups chicken broth
  • 2/3 cup coconut milk
  • 1/2 head kale, chopped
  • olive oil

Instructions

  1. heat a large soup pot over medium low heat, drizzle with olive oil
  2. add the onions, carrots, and celery and sautee for about 10-12 minutes, until the onions become transluscent
  3. add the garlic and seasonings, sautee about 1 minute more
  4. add the parsnips, squash, chicken broth, and coconut milk, bring to a boil
  5. reduce heat to a simmer and cook uncovered for about 1/2 an hour, until the parsnips are softened
  6. add the kale and stir well
  7. serve hot
turmeric chicken and veggies soup

Turmeric Chicken and Veggies Soup

Prep Time 15 mins
Cook Time 45 mins
Course Soup
Servings 5 servings

Ingredients
  

  • 2 cooked chicken breasts chopped
  • 1 yellow onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 1 medium parsnip peeled and diced
  • 1 medium yellow squash diced
  • 3 cloves garlic minced
  • 2 tsp dried parsley
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 2-3 tsp salt or to taste
  • 1/4 tsp black pepper
  • 4 cups chicken broth
  • 2/3 cup coconut milk
  • 1/2 head kale chopped
  • olive oil

Instructions
 

  • heat a large soup pot over medium low heat, drizzle with olive oil
  • add the onions, carrots, and celery and sautee for about 10-12 minutes, until the onions become transluscent
  • add the garlic and seasonings, sautee about 1 minute more
  • add the parsnips, squash, chicken broth, and coconut milk, bring to a boil
  • reduce heat to a simmer and cook uncovered for about 1/2 an hour, until the parsnips are softened
  • add the kale and stir well
  • serve hot
Keyword corn free, dairy free, nightshade free recipes
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