Anti-Inflammatory Chicken Soup with Quinoa Recipe
This Anti Inflammatory Chicken Soup with Quinoa is a comforting, nutrient-rich recipe designed to soothe and nourish. Featuring bone-in chicken thighs simmered with turmeric and a garden-fresh mirepoix, this soup incorporates quinoa for added protein and texture. It’s a wholesome, vibrant dish that balances flavor and health benefits, perfect for those looking to support their immune system and reduce inflammation naturally.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Broth
- 5 chicken thighs – bone in, skin on (about 1 ½ pounds)
- 2 tbsp extra virgin olive oil
- 6 cups water
- 1 teaspoon turmeric
- Kosher salt and pepper, to taste
Vegetables
- 1 small/medium white onion, diced
- 1 ½ cups celery, diced
- 1 ½ cups carrots, diced
- ¾ cup frozen peas
- 2 cloves garlic, minced
Additional Ingredients
- 1 ½ cups cooked quinoa
- ¼ cup Italian parsley, chopped
- 1 tbsp lemon juice
Instructions
- Saute the Mirepoix: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, carrots, and celery, sautéing for about 5 minutes until the vegetables start to soften and sweat. Then add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
- Add the Chicken: Place the chicken thighs into the pot and season with kosher salt and black pepper. Pour in 6 cups of water and sprinkle in the turmeric. Stir gently to combine.
- Cook the Soup: Bring the soup to a boil, then lower the heat to a simmer. Let it cook uncovered for about one hour, or until the chicken meat begins to fall off the bone. Add the frozen peas during the last 5 minutes of cooking. Once done, carefully remove the chicken, shred the meat, and discard the skin and bones before returning the shredded meat to the soup.
- Adjust Spices and Serve: Taste the broth and adjust seasoning with more salt, pepper, or turmeric as desired. Stir in the lemon juice and chopped parsley for freshness. To serve, spoon about ¼ cup of cooked quinoa into each bowl and ladle the hot soup over the top.
Notes
- Using bone-in chicken thighs adds extra flavor and nutrients to the broth.
- Quinoa can be prepared ahead of time to speed up the cooking process.
- The lemon juice added at the end brightens the soup and balances the earthy turmeric flavor.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the amount of turmeric based on your taste preference and tolerance.
Keywords: anti inflammatory, chicken soup, quinoa, turmeric soup, healthy soup, immune boosting, bone-in chicken, homemade soup
