Since I’m sick with a cold this week, I decided to make Turmeric Chicken Soup. Chicken soup has long been a remedy for the common cold. It’s really no surprise since it’s easy to digest for a compromised immune system busy fighting off invaders. I added some extra nutrition to my soup with a boost from the spice, Turmeric, and added goodness from bone broth. Bonus with this week’s recipe is a quick nutrition lesson!
The active ingredient in Turmeric is Curcumin. Curcumin has powerful anti-inflammatory and antioxidant properties. Short term inflammation actually helps the body fight foreign invaders and has a role in repairing damage. However, chronic inflammation breeds disease and pain so reducing chronic inflammation is beneficial.
Antioxidants protect your body from free-radicals. Free-radicals can cause damage to your cells and tissues causing what is called oxidative stress. Oxidative stress can lead to disease, cancer, and age-related issues like wrinkles, loss of skin elasticity, etc.
Curcumin is not easily absorbed by the body so it’s important to add black pepper, to aid in absorption, to any dish containing Turmeric if you want to reap the full benefits of the spice.
As for the bone broth, since it’s made using the bones (including bone marrow) of animals, it’s a highly potent source of nutrition. It’s rich in vitamins including calcium, magnesium, and phosphorous. Bones contain collagen and cooking collagen turns it to gelatin, which provides the body with amino acids. Amino acids are the building blocks of proteins which are needed to support healthy muscle tissue, bones, skin, and hair.
Home made is best, but I’m not feeling well and wanted to cook as quickly as possible so I settled for store bought. If you can buy home made bone broth locally, that’s good too!
Plus! The garlic in this recipe has antioxidant properties and the ginger has anti-inflammatory properties.
Alright, enough talking, it’s time for the recipe!
Turmeric Chicken Soup | Servings 8
- 1.5lbs Boneless Chicken Breast
- 4 Cups Chicken Bone Broth
- 2 Cups Water
- 8 Celery Stalks (chopped)
- 1lb Bag of Carrots (chopped)
- 1 Medium Onion (chopped)
- 3 Cloves Garlic
- 3 Tsp Turmeric
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tsp Fresh Ground Pepper
- 1 Tsp Sea Salt
- 1 Tsp Ground Ginger
Instructions: Saute onion, carrots, celery, and garlic in olive oil until onions are translucent. Add to crock pot. Add the spices, bone broth, water, and stir. Cook on high for 5 hours. Remove chicken and shred. Return shredded chicken to crock pot, stir. Portion out evenly, makes 8 servings.