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Comfort in a Bowl: Nourishing Turmeric Chicken Soup

Are you in the mood for a bowl of warmth and comfort? Look no further! This Turmeric Chicken Soup is not only delicious but also loaded with wholesome ingredients that will make you feel good from the inside out. Let’s embark on a culinary journey and bring the soothing aroma of homemade soup to your kitchen.

Broth Bonanza: A Flavorful Foundation

To start our Turmeric Chicken Soup adventure, let’s create a rich and hearty chicken broth. Gather these simple ingredients:

  • 3½ pound chicken (save neck and giblets for later use)
  • 4 sprigs of thyme
  • 1 shallot, peeled and quartered
  • 3 ribs celery, trimmed and cut into thirds
  • 3½ teaspoons of salt (plus more if needed)

Place the chicken in a large stockpot, adding thyme, shallot, and celery. Submerge the chicken in about 12 cups of water, ensuring it’s fully covered. Sprinkle 3½ teaspoons of salt, bring to a boil, then simmer uncovered for 2 hours until the chicken is tender and fully cooked.

Shredding the Love: Extracting Chicken Goodness

Once the chicken is ready, turn off the heat and carefully transfer it to a large bowl. Use tongs to pick the succulent meat from the bones. You can choose to add the skin to the soup for extra flavor or set it aside. Strain the broth through a fine mesh sieve into a large bowl, discarding the used aromatics.

Soup Symphony: Creating the Turmeric Elixir

Now, let’s dive into the heart of our Turmeric Chicken Soup:

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, peeled and diced
  • 3 carrots, peeled and cut into half-moons
  • 4 ribs celery, trimmed and diced
  • 4 cloves garlic, peeled and minced
  • 8 scallions, minced (separate white and green parts)
  • 2 teaspoons minced ginger
  • 2 teaspoons turmeric
  • 1½ cups dry red lentils, picked over and rinsed
  • ½ teaspoon crushed red pepper
  • 1 lemon, juiced
  • Salt and pepper to taste

Soup Symphony: Creating the Turmeric Elixir

In the same pot, heat 1 tablespoon of extra virgin olive oil over medium heat. Add diced onion, carrots, and celery, cooking for 8–10 minutes until softened. Season with salt and introduce garlic and scallion whites, cooking for an additional minute until fragrant.

Add minced ginger and turmeric, giving the ingredients a toss to coat. Let it cook for another minute until the kitchen is filled with delightful aromas. Throw in the red lentils, adding a generous pinch of salt.

Simmering Serenity: Bringing It All Together

Pour in the reserved broth, which should be around 8–10 cups. Add the shredded chicken and bring the mixture to a gentle boil. Reduce the heat and simmer uncovered for 30 minutes until the lentils reach a tender consistency. Give it a taste and adjust the seasoning with crushed red pepper, salt, and pepper. Stir in half of the minced scallion greens and the freshly squeezed lemon juice. Let it simmer for an additional 5 minutes before turning off the heat.

To Serve: A Bowlful of Happiness

Ladle the aromatic Turmeric Chicken Soup into your favorite bowls, garnishing each with the remaining minced scallion greens. Now, sit back, relax, and savor the comforting goodness of this homemade delight. It’s more than just a soup; it’s a bowlful of love and warmth that will leave you feeling nourished and satisfied.

In Conclusion: An Invitation to Comfort

So there you have it, a step-by-step guide to creating Turmeric Chicken Soup that’s not only delicious but also brimming with comfort and nutrition. Share this delightful recipe with friends and family, and let the warmth of homemade goodness fill your kitchen. After all, nothing beats the comfort of a homemade bowl of soup made with love. Enjoy every spoonful!

BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS

This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.

These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.

This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!

You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.

Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:

Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!