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Anti-Inflammatory Turmeric Chicken Soup

Anti-inflammatory turmeric chicken soup simmers chicken thighs and long-grain rice in a golden, ginger-spiced broth. Baby spinach and fresh lemon juice finish each bowl with brightness and tender greens.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced
  • 2 celery ribs sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled, finely grated
  • 2 tsp ground turmeric
  • 0.5 tsp ground black pepper
  • 8 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 1.5 lb chicken thighs boneless, skinless
  • 1 cup rice long-grain white, rinsed
  • 3 cups baby spinach
  • 2 tbsp fresh lemon juice

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the onion is softened.
  2. Stir in the garlic, ginger, turmeric, and black pepper and cook for 1 minute, until fragrant.
  3. Add the chicken broth, salt, and chicken thighs and bring to a boil.
  4. Reduce the heat to maintain a gentle simmer and cook uncovered for 8 minutes.
  5. Stir in the rice, cover, and simmer for 15-18 minutes, until the rice is tender and the chicken reaches 165°F in the thickest part.
  6. Transfer the chicken to a plate and shred it with two forks.
  7. Return the chicken to the pot with the spinach and lemon juice and stir for 1-2 minutes, until the spinach wilts.

Notes

For tender chicken, shred it as soon as it is cool enough to handle. Refrigerate leftovers for up to 3-4 days; freeze for up to 3 months. For a lower-carb option, replace the rice with cauliflower rice and add it near the end, cooking until tender.