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Soupe de Poulet au Curcuma Anti-Inflammatoire

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A comforting chicken soup that’s delicious and packed with wholesome, anti-inflammatory ingredients.

Ingredients

Scale
  • 500 g de poulet désossé et sans peau (poitrine ou cuisses)
  • 1 cuillère à soupe d’huile d’olive
  • 1 oignon moyen, haché
  • 3 gousses d’ail, émincées
  • 1 carotte, coupée en dés
  • 1 branche de céleri, coupée en dés
  • 1 cuillère à soupe de curcuma frais râpé ou en poudre
  • 1 litre de bouillon de poulet
  • 1 feuille de laurier
  • Sel et poivre au goût
  • 1 cuillère à soupe de jus de citron (optionnel)
  • Persil frais, pour garnir

Instructions

  1. Sauté the olive oil in a large pot over medium heat. Add the chopped onions and garlic. Sauté for about 5 minutes, until the onions are translucent and fragrant.
  2. Add the diced carrots and celery. Sauté for another 3-4 minutes until they start to soften.
  3. Incorporate the chicken pieces to the pot. Brown them slightly on each side—about 4-5 minutes.
  4. Sprinkle the turmeric over the chicken and vegetables. Stir well to coat all ingredients.
  5. Pour in the chicken broth, scraping up any bits stuck to the bottom. Toss in the bay leaf and bring to a boil.
  6. Simmer uncovered for about 20-25 minutes, or until the chicken is cooked through and tender.
  7. Remove the chicken from the pot. Shred it and return to the pot.
  8. Season the soup with salt and pepper as desired. Stir in the optional lemon juice for brightness.
  9. Serve the soup warm, garnished with fresh parsley.

Notes

This soup freezes beautifully and can be customized with additional veggies or spices.

Nutrition

Keywords: chicken soup, turmeric soup, anti-inflammatory recipe, rustic flavor, comfort food

Find it online: https://flavorvia.com/anti-inflammatory-turmeric-chicken-soup-comfort-bowl/