Turmeric Chicken Soup – Tasty midweek meal packed with goodness

If there is one dish that can provide you will all the nourishment you need, it is this turmeric chicken soup. It is one of those meals that will revitalise your cells and fill you with renewed energy. Not only is it good for you, but it tastes incredible too!

Chicken soup has been regarded as a remedy for symptomatic upper respiratory tract infections for ages. That’s why so many people long for a bowl of steaming, spicy chicken soup when they feel the onset of a cold or flu.

Clear chicken soup, and turmeric, in particular, has anti-inflammatory properties. Chicken soup further hydrates s which help to fight off any infections. Soup also increases blood flow and assist the mucous to be flushed out of your system.  

So apart from turmeric chicken soup being a really delicious, comfort meal to enjoy, it has amazing health benefits. This recipe is just in time for winter!

Turmeric Chicken Soup Recipe

5 from 1 vote

Recipe by DNAfit Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Calories

222

kcal

Total time

1

hour 

25

minutes

Ingredients

• 360 g 360 chicken breast, skinless and boneless

• 6 cups 6 water

• 1 tablespoon 1 extra virgin olive oil

• ½ medium ½ red onion, diced

• 4 cloves 4 garlic, minced

• 1 tablespoon 1 fresh ginger, minced

• 4 medium 4 carrots, grated

• 4 medium stalks 4 celery, chopped, small dice

• 4 cups 4 Bok choy (Pak choi), chopped finely

• 1 medium 1 zucchini (courgette), sliced thinly

• 1 tablespoon 1 dried oregano

• 1 tablespoon 1 parsley, chopped finely

• 1 tablespoon 1 ground turmeric

• 1 medium 1 lemon, juiced

Method

• Cook the chicken breasts in 4 cups of simmering water in a large pot until cooked through. Remove the chicken breasts from the water and shred them. Keep the water used to cook the chicken in.
• Place a large soup pot over medium-high heat. Once hot, lower the heat to medium and add the onion, garlic, and ginger. Cook for approximately five to six minutes, or until softened.
• Add the carrots, celery, and Bok choy. Stir and cook for an additional six to eight minutes.
• Stir in the zucchini, the remaining two cups of water, and the reserved water used to cook the chicken. Raise the heat to medium-high and bring to a boil. Once boiling, lower the heat to medium-low, cover, and simmer for 20 minutes.
• Add the spices, parsley, lemon juice, and shredded cooked chicken. Cover, and continue simmering for an additional 20 to 30 minutes.

Notes

• Nutritional Information (per serving):
  Energy: 930 kJ (222 calories)
  Carbohydrates: 18g
  Fibre: 5g
  Protein: 24g
  Fat: 7g

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

We have loads of healthy food options for you and your family. Head over to our recipe page. We have so many excellent suggestions for you to try.

If you love this recipe as much as we do, have a look at DNAfit’s offering. They offer free support from dieticians and sports scientists, as well as tailored online workouts and diet plans to help people become the best possible version of themselves.

Also, if you have a recipe you would like to submit as part of our South African themed recipe competition, click here to enter and stand a chance to win R1000. Each recipe published as part of this competition will receive R100.