A Hearty and Healing Bowl of Anti-Inflammatory Chicken Soup with Vegetables Soup and Lentils
This comforting and flavorful chicken and vegetable soup is more than just a delicious meal; it’s a powerhouse of nutrients and anti-inflammatory properties. Packed with protein-rich lentils, antioxidant-rich vegetables, and soothing spices, this soup is a perfect choice for a healthy and satisfying dinner.
A Symphony of Flavors:
To start, the combination of flavors in this soup truly delights the palate. Specifically, the savory notes of the chicken, onions, and garlic blend harmoniously with the earthy tones of the red lentils and spices. Plus, the addition of fresh herbs like cilantro and thyme adds a bright and herbaceous touch, while the squeeze of lemon juice provides a refreshing acidity.
Healthy Benefits Galore:
This anti-inflammatory chicken soup is not only delicious but also incredibly beneficial for health. Some of the key health benefits, includes anti-inflammatory properties, essential nutrients, gut health and more.
- Anti-inflammatory properties: First, the ingredients in this soup, such as turmeric, ginger, and lentils, are known for their anti-inflammatory properties. These compounds can help reduce inflammation in the body, which is linked to various health conditions.
- Rich in nutrients: Next, this anti-inflammatory chicken soup is packed with essential nutrients, including protein, fiber, vitamins, and minerals. The lentils provide a good source of plant-based protein, while the vegetables offer a variety of vitamins and minerals.
- Supports gut health: Additionally, the fiber-rich lentils and vegetables can help promote digestive health and support a healthy gut microbiome.
- Boosts immunity: Further, the combination of vitamins, minerals, and antioxidants in this soup can help strengthen your immune system and protect against illness.
How to Customize the Anti-Inflammatory Chicken Soup:
Importantly, this anti-inflammatory chicken soup recipe is highly customizable to suit a variety of preferences and dietary needs. Hence, here are some ideas for variations:
- Protein: If you prefer a vegetarian option, you can replace the chicken with firm tofu.
- Vegetables: Feel free to add or substitute different vegetables based on your preferences. Mushrooms, spinach, or zucchini are all great options.
- Spices: Experiment with different spices to create unique flavor profiles. Try adding a pinch of chili powder for a touch of heat or a sprinkle of garam masala for a more complex flavor.
- Pasta: If you prefer a heartier soup, you can use whole grain pasta or brown rice to improve the health benefits.
- Dairy: Lastly, for a creamier soup, you can stir in a dollop of Greek yogurt or a splash of heavy cream.
This anti-inflammatory chicken soup with vegetables and lentils is a delicious and nutritious meal that can help support your overall health. Moreover, its comforting flavors and hearty ingredients make it a perfect choice for a cozy dinner. So, gather your ingredients and enjoy this flavorful and wholesome soup!
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Anti-Inflammatory Chicken Soup
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken breasts cutup into bite sized pieces
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 – 3 tablespoons extra virgin olive oil
For the Aromatics, Vegetables and Grains:
- 1 large onion peeled and chopped. (I used 1/2 red and 1/2 white onion)
- 2 medium leeks rinsed thoroughly and sliced thinly
- 2 celery stalks sliced
- 6 – 8 cloves fresh garlic peeled and chopped roughly
- 2 pieces fresh turmeric root – about 2 – 3 inch pieces. Peeled and grated
- 2 inch piece fresh ginger rinsed thoroughly and grated.
- 1/2 cup mixed herbs cilantro and thyme. roughly chopped
- 1 cup red lentils rinsed throughly
- 6 multi-colored carrots peeled and chopped
- 4 – 5 small tomatoes chopped roughly
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
For the Broth, Corn and Pasta:
- 6 – 7 cups chicken broth
- 1 fresh corn kernels removed
- 6 – 8 ounces cavatappi pasta or your favorite "soup" pasta
- 2 tablespoons freshly squeezed lemon juice
Instructions
Season and sauté the chicken:
- Add the chicken to a medium mixing bowl. Season with the black pepper, salt coriander and cumin. Mix thoroughly.1 1/2 pounds boneless skinless chicken breasts, 1/2 teaspoon freshly ground black pepper, 1 teaspoon ground coriander , 1/2 teaspoon ground cumin, 1 teaspoon kosher salt
- In a 5-quart dutch oven or stock pot, heat the olive oil over medium heat2 – 3 tablespoons extra virgin olive oil
- Add the chicken and sauté until no longer pink. 3 – 4 minutes. Remove the chicken and set aside.
Cook the aromatics and remaining ingredients:
- In the same pot, sauté the onions, leeks and celery until fragrant, 3 to 4 minutes. Add a pinch of salt to help the aromatics sweat.1 large onion, 2 medium leeks, 2 celery stalks
- Add in the garlic, turmeric and ginger. Mix and cook 30 to 60 seconds.6 – 8 cloves fresh garlic, 2 pieces fresh turmeric root, 2 inch piece fresh ginger
- Add in half of the mixed herbs, lentils, carrots, tomatoes, cumin, coriander and salt. Mix.1/2 cup mixed herbs, 6 multi-colored carrots, 4 – 5 small tomatoes, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1 cup red lentils, 1/2 teaspoon ground coriander
- Pour in the chicken stock. Stir. Bring to a boil using medium-high heat. Reduce heat and simmer for 35 to 40 minutes.Note: When the broth starts to come up to a boil, use a skimmer to skim off as much of the frothy surface.6 – 7 cups chicken broth
- Add in the corn kernels and pasta. Cook until the pasta is al dente. Turn off the heat stir in the remaining herbs. Add in the lemon juice. Stir.Enjoy while still warm.1 fresh corn, 6 – 8 ounces cavatappi pasta, 2 tablespoons freshly squeezed lemon juice
Nutrition
