Attention, we have a man cold situation! All hands on deck! I repeat, we have a man cold situation! All hands on deck! Lol, but seriously though….
I love this guy but there is a reason I didn’t become a nurse. Call me cruel and heartless but I have a zero tolerance policy for colds. Can’t stand them. Don’t want them in my world. We do a whole bunch of natural living in this house and I employ the full arsenal when someone is sick over here. One of those things is good ol’ fashioned chicken soup. With a twist.
I made this Chicken Soup with Turmeric the other night and it is one of our favorite comfort foods. It’s filled with lots of goodness like garlic and turmeric and black pepper and it feeds your soul. You can even adapt this using whatever you have on hand or turn it into a vegan delight (ideas for both down below!)
Garlic has a whole bunch of health benefits including immune boosting properties and turmeric is a natural anti-inflammatory compound that has the ability to increase antioxidant capacity in the body. Black pepper helps our bodies to absorb turmeric. So in the soup they go!
As you know I’m a big fan of using what I have on hand so I’ll share how I made the soup on this particular occasion as well as how you can modify it with what you have on hand.
Here’s my recipe for Chicken Soup with Turmeric:
- 1 TBSP. olive oil
- 1 large onion, chopped
- 3-4 carrots, peeled and chopped
- 10-12 cloves garlic, chopped (don’t think just add it in)
- .5 to 1 TBSP. Turmeric
- 1 to 2 tsp coarse ground black pepper (yep, just dump in a bunch)
- 3-4 32 oz. cartons of organic chicken broth
- Rotisserie Chicken (or roast your own chicken if you have time), chopped or shredded
Add the olive oil to a stock pot on MED HIGH heat. Add chopped onions, carrots, and garlic and sauté until five minutes. Reduce heat if garlic is cooking too fast (browned garlic equals nutty flavor, not what you want in this soup). Stir in turmeric and cook for another 5 minutes. Add broth. Stir. Add in chicken and bring to a rolling boil. Reduce heat and simmer for 20-30 minutes until veggies are soft and flavors have come together. Enjoy!
To make this soup a vegan dish, substitute chicken for more veggies (greens would be delish) and use vegetable stock instead of chicken broth.
Additional veggies I’ve used based on what I have on hand: diced tomatoes, escarole/kale/swiss chard, celery, sweet potatoes or butternut squash.
Be creative and trust your culinary instincts! But most of all, use what you have.