Anti Inflammatory Chicken Soup with Quinoa
My Mediterranean-inspired Anti Inflammatory Chicken Soup with Quinoa is filling, nutritious and loaded with flavor. Anti Inflammatory seasonings such as garlic, black pepper and turmeric are cooked with tender and juicy chicken thighs along with onions, carrots and celery to create one delicious homemade broth. Quinoa is added for additional fiber and protein.
Similar to my Spanish Chicken Soup and Spring Chicken Noodle Soup, homemade soups with bone-in chicken thighs carry so much favor and depth. The bones and skin release fat into the broth and fat equals flavor. No need for store-bought chicken broth over here!
Why this Anti Inflammatory Chicken Soup recipe works
- Just like my Carrot Lentil Soup, this soup recipe uses everyday ingredients and it’s easy to make.
- Similar to my Turmeric Soup with Turkey and Chickpeas, Turmeric Roasted Chickpeas, Turmeric Salmon and Garlic Turmeric Rice, this chicken soup recipe has anti-inflammatory ingredients such as garlic, turmeric and black pepper.
- This Anti Inflammatory Chicken Soup is versatile. Adding quinoa makes this soup well rounded and hearty but if you’d like to keep it grainless, leave it out.
Ingredients you’ll need
- Chicken thighs. Bone in, skin on for the most flavorful broth.
- Extra virgin olive oil. This is to sear the mirepoix before adding the chicken.
- White onion.
- Celery.
- Carrots.
- Peas.
- Kosher salt and pepper.
- Turmeric.
- Cooked Quinoa. If you want to keep it grainless, leave out the quinoa.
- Water.
- Italian parsley.
- Lemon juice. I use the juice of 1 lemon but feel free to add more if you like.
How to make Anti Inflammatory Chicken Soup
Step One: Saute the Mirepoix : In a large pot or dutch oven, add the olive oil over medium heat. Add the onions, carrots and celery and saute for 5 minutes or until the veggies start to sweat. Then add in the garlic and continue to statue for another 1-2 minutes.
Step Two: Add the Chicken: Add the chicken thighs and season with salt and pepper. Pour in the water and add the ground turmeric.
Step Three: Cook the Soup: Bring the soup to a boil then turn the soup down to low. Let it simmer for about an hour or until the chicken meat starts to fall off the bone. Add the peas towards the end of cooking. Shred the chicken if desired and discard the skin and bones.
Step Four: Adjust Spices and Salt: Taste test the broth and adjust the salt, pepper and turmeric if needed. Add in the lemon juice and the parsley. To serve, add ¼ cup of quinoa to a bow and serve the soup over the top.
Storing and reheating
Store the quinoa separately. Store the soup in an airtight container in the fridge for up to 2-3 days.
Helpful tips for Anti Inflammatory Chicken Soup
- Don’t rush the cooking process. The chicken thighs will take time to cook and once they are done, the meat will fall off the bone easily.
- Cook the quinoa separately.
- The amount of salt you use is totally up to you. I salt in layers, starting with salt on the chicken then I add more salt later and taste test the broth.
- Finish with lemon juice and fresh herbs for the best flavor.
- Shred the chicken thighs with 2 forks and discard the skin and bones.
Serving suggestions
- Serve this delicious soup with grain free bread or gluten- free crackers.
- Add in additional healthy fats such as avocado slices.
- Brown rice is a good substitute for quinoa but if gluten isn’t an issue, pearl couscous is delicious.
- Add in additional veggies like chopped kale or spinach, broccoli, cauliflower, zucchini or additional flavors like ginger.
- Add a creamy touch like in my Chicken and Potato Soup and Corn and Shrimp Chowder by using coconut milk.
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Anti Inflammatory Chicken Soup with Quinoa
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Equipment
Ingredients
- 5 chicken thighs- bone in skin on ( about a 1 ½ pounds)
- 2 tbsp extra virgin olive oil
- 1 small/medium white onion diced
- 1 ½ cups celery diced
- 1 ½ cups carrots diced
- ¾ cup peas frozen
- kosher salt and pepper as needed
- 1 teaspoon turmeric
- 1 1/2 cups quinoa cooked
- 6 cups water
- 1/4 cup Italian parsley
Instructions
- Saute the Mirepoix : In a large pot or dutch oven, add the olive oil over medium heat. Add the onions, carrots and celery and saute for 5 minutes or until the veggies start to sweat. Then add in the garlic and continue to statue for another 1-2 minutes.
- Add the Chicken: Add the chicken thighs and season with salt and pepper. Pour in the water and add the ground turmeric.
- Cook the Soup: Bring the soup to a boil then turn the soup down to low. Let it simmer for about an hour or until the chicken meat starts to fall off the bone. Add the peas towards the end of cooking. Shred the chicken if desired and discard the skin and bones.
- Adjust Spices and Salt: Taste test the broth and adjust the salt, pepper and turmeric if needed. Add in the lemon juice and the parsley. To serve, add ¼ cup of quinoa to a bow and serve the soup over the top.
Notes
Store the quinoa separately. Store the soup in an airtight container in the fridge for up to 2-3 days. Helpful tips:
– Don’t rush the cooking process. The chicken thighs will take time to cook and once they are done, the meat will fall off the bone easily.
– Cook the quinoa separately.
– The amount of salt you use is totally up to you. I salt in layers, starting with salt on the chicken then I add more salt later and taste test the broth.
– Finish with lemon juice and fresh herbs for the best flavor.
– Shred the chicken thighs with 2 forks and discard the skin and bones.
Nutrition
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