Turmeric Shiitake Chicken Soup

Why people make this soup

Fresh turmeric root has a vivid golden colour and a fragrant aroma that immediately signals its potency. Turmeric has been getting a great deal of attention from modern researchers, and with good reason: curcumin, its key active compound, has been extensively studied for antioxidant and anti-inflammatory properties. Traditional Chinese food therapy attributes fresh turmeric with supporting circulation, easing joint stiffness, improving metabolic function, and — notably — helping to maintain brain health as we age. Combining it with shiitake mushrooms (which moderate the warming nature of turmeric) makes for a beautifully fragrant broth that the whole family can enjoy.

Method

1. Wash the fresh turmeric, keeping the skin on. Slice thinly.
2. Soak the dried shiitake in warm water for about 20–30 minutes until soft. Remove and discard the tough stems.
3. Clean and prepare the chicken: remove the innards if whole, cut into large chunks, and blanch briefly in boiling water to remove impurities. Drain.
4. Combine all ingredients in a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a gentle simmer and cook for 1.5 hours, until approximately 1.2–1.5 L of soup remain.
6. Serve the soup and eat the chicken and mushrooms alongside — the turmeric slices themselves are also edible if you enjoy the flavour.

Nourilo’s Tips

This is a soup for all four seasons, not just hot weather. The turmeric gives the broth a gorgeous golden colour and a clean, slightly spicy warmth. Because turmeric’s curcumin is fat-soluble, cooking it with chicken (which contains natural fat) helps your body absorb it more effectively than taking curcumin supplements on an empty stomach. If the warming quality still feels too strong, or if you want to reduce the heat nature of the soup slightly, simply add one or two more shiitake — mushrooms have a moderating effect.