Turmeric Chicken & Vegetable Soup

"This anti-inflammatory and deeply healing soup provides protein, fibre and key phytonutrients to support gut health, immune function and recovery. Turn to it whenever you feel run down, depleted, or in need of something warming and restorative — it’s like a hug in a bowl. Store in the fridge for up to four days, or freeze for up to two months," says nutritional therapist Alexa Mullane.

By Grounded

Serves 335 mins
Turmeric Chicken & Vegetable Soup

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 inch fresh turmeric, grated (or 1 tsp ground)
  • 1 inch fresh ginger, grated
  • 1 carrot, sliced
  • 1 courgette (zucchini), chopped
  • 150g cooked shredded organic chicken
  • 720ml (3 cups) homemade chicken bone broth (or filtered water)
  • Juice of ½ lemon
  • Salt and black pepper, to taste
  • Handful of chopped fresh parsley

Method

  1. Heat olive oil in a medium pot over medium heat.
  2. Add onion, garlic, turmeric, and ginger. Sauté for 2–3 minutes until fragrant.
  3. Stir in carrot and courgette. Cook for another 2 minutes.
  4. Pour in the broth and bring to a gentle simmer. Cook for 10–15 minutes until vegetables are tender.
  5. Add the cooked shredded chicken and heat through for 2–3 minutes.
  6. Finish with lemon juice, salt, pepper, and fresh parsley just before serving.

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