Anti-Inflammatory Turmeric Chicken Soup

There’s something wonderfully comforting about a bowl of soup, especially when it’s packed with ingredients that nurture both body and soul. My experience with Anti-Inflammatory Turmeric Chicken Soup has been a delightful journey, transforming what could be an ordinary meal into something truly special. This soup is not only rich in flavor, thanks to the warming spices and tender chicken, but it’s also a powerhouse of anti-inflammatory ingredients. Perfect for chilly days when you need a pick-me-up or when you’re recovering from a cold, it’s a dish that warms your heart and nourishes your body.

Why make this recipe

Reasons to try it

You might be wondering what makes this soup stand out from your usual weeknight dinners. First off, it’s incredibly simple to prepare, making it a go-to option for busy evenings. The ingredients are budget-friendly and easy to find, meaning you can whip this up without any last-minute trips to specialty stores. Plus, the combination of turmeric and coconut milk offers a creamy texture and flavor that’s hard to resist.

"This soup is a game-changer! The turmeric gives it a lovely color and health benefits, while the coconut milk adds this rich creaminess that is just divine. I’ve made it three times this month!" – A happy home cook.

Aside from being delicious, it’s a great meal prep option—ideal for those who enjoy planning their meals. And let’s not forget that it’s kid-approved! The subtle sweetness from the carrots and peas can appeal to even the pickiest eaters. Whether you’re facing a chilly winter evening or looking for a comforting dish after a long day, this soup fits the bill perfectly.

How to make Anti-Inflammatory Turmeric Chicken Soup

Step-by-step overview

Making this delightful soup is a breeze. You’ll be sautéing a medley of vegetables, infusing the air with aromatic spices, and simmering everything until tender. The beauty lies in its simplicity—each step builds layers of flavor without overwhelming your kitchen time. Here’s a quick rundown of what you’ll be doing:

1. Sauté the base vegetables until caramelized.
2. Add the spices to release their fragrance.
3. Pour in the broth and coconut milk, and let it all simmer.
4. Finish by shredding the chicken and mixing in the peas and parsley.

Ingredients

What you’ll need

Here’s what you need to gather for this comforting soup:

• 1/4 cup olive oil
• 1 medium onion, diced
• 1 large leek, white and light green parts only, halved lengthwise and thinly sliced
• 3 large carrots, thinly sliced
• 3 stalks celery, thinly sliced
• 1 teaspoon kosher salt
• 3 cloves garlic, chopped
• 1 teaspoon turmeric
• 1 teaspoon poultry seasoning
• 6 cups chicken broth
• 1 (13.5-ounce) can coconut milk
• 1 1/4 pounds boneless skinless thighs or breasts
• 1 (10-ounce) bag frozen peas (optional)
• 1/4 cup chopped fresh parsley
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper

Notes: If you’re looking for substitutions, feel free to use vegetable broth for a vegetarian version or swap the chicken for chickpeas for a protein-packed alternative.

Directions

Step-by-step instructions

Here’s how to prepare this amazing soup:

1. Sauté the Aromatics: Heat the olive oil over medium heat in a large soup pot. Add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté for about 14-16 minutes until the leeks soften and start to caramelize.

2. Add the Spices: Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for an additional 2-3 minutes until fragrant.

3. Combine the Liquids: Pour in the chicken broth and coconut milk. Add the raw chicken to the pot. Bring everything to a gentle simmer and partially cover the pot. Cook until the chicken is thoroughly cooked and the veggies are tender, about 15-20 minutes.

4. Shred the Chicken: Remove the chicken from the pot and shred or cut it into bite-sized pieces. Return it to the pot along with the optional frozen peas and parsley. Let it simmer for another 5 minutes until the peas are bright green and tender.

5. Season and Serve: Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh parsley for that extra pop of color and flavor.

Leftovers can be stored in an airtight container in the fridge for up to 5-6 days or frozen for up to 4 months, ensuring you can enjoy this dish multiple times!

How to serve Anti-Inflammatory Turmeric Chicken Soup

Best ways to enjoy it

This soup shines on its own, but you can elevate your meal by pairing it with crusty bread or a simple green salad. For a hearty twist, consider serving it over rice or quinoa for added texture. If you want to enhance the presentation, drizzle a bit of coconut cream on top and sprinkle some extra parsley before serving.

How to store

Storage and reheating tips

To keep your leftovers fresh, store the soup in airtight containers. It will stay good in the fridge for about 5-6 days, making it perfect for meal prep. If you want to freeze it, ensure that it cools completely before transferring it to freezer-safe containers. It can be kept frozen for up to 4 months. When reheating, make sure to do so gently on the stove or in the microwave, stirring well to combine the ingredients.

Tips to make

Helpful cooking tips

Here are some tips to help you succeed with this recipe:

• Fresh Herbs: While dried herbs work in a pinch, using fresh parsley at the end brightens the flavor.
• Don’t Rush the Sautéing: Letting the leeks and onions caramelize properly brings out their natural sweetness, adding depth to the soup.
• Adjust Seasonings: Always taste your soup before serving, and feel free to adjust salt, pepper, or turmeric levels based on your preference for heat and flavor.

Variations

Creative twists

There are numerous ways to put your spin on this soup:

• Spice It Up: Add a pinch of cayenne pepper or crushed red pepper flakes for some heat.
• Veggie Lovers: Toss in additional vegetables like spinach, kale, or sweet potatoes to boost the nutritional value.
• Herb Variations: Swap out parsley for cilantro or basil for a different flavor profile.

FAQs

Common questions

What’s the prep time for this soup?
Preparation time is roughly 15 minutes, with about 25-30 minutes of cooking time, making it a quick and easy meal option.

Can I use frozen chicken?
Absolutely! You can use frozen chicken; however, ensure that it is fully thawed before cooking to achieve even cooking.

What if I don’t have coconut milk?
If you’re out of coconut milk, you can substitute it with cream or a dairy-free milk alternative like almond or cashew milk for a similar creamy texture.

Now that you have everything you need to create this delicious Anti-Inflammatory Turmeric Chicken Soup, roll up your sleeves and enjoy the process of cooking something nourishing and delightful!

Anti-Inflammatory Turmeric Chicken Soup

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A comforting and flavorful chicken soup packed with anti-inflammatory ingredients like turmeric and coconut milk, perfect for chilly days or when recovering from a cold.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

  

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Base Ingredients

• 1/4 cup olive oil
• 1 medium onion, diced
• 1 large leek, white and light green parts only, halved lengthwise and thinly sliced
• 3 large carrots, thinly sliced
• 3 stalks celery, thinly sliced
• 1 teaspoon kosher salt
• 3 cloves garlic, chopped
• 1 teaspoon turmeric
• 1 teaspoon poultry seasoning

Liquid Ingredients

• 6 cups chicken broth
• 1 13.5-ounce can coconut milk

Main Ingredient

• 1 1/4 pounds boneless skinless thighs or breasts

Optional Ingredients

• 1 10-ounce bag frozen peas optional
• 1/4 cup chopped fresh parsley for garnish
• 1 teaspoon kosher salt or to taste
• 1/2 teaspoon black pepper

Method

 

Preparation

1. Heat the olive oil over medium heat in a large soup pot. Add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté for about 14-16 minutes until the leeks soften and start to caramelize.
2. Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for an additional 2-3 minutes until fragrant.
3. Pour in the chicken broth and coconut milk. Add the raw chicken to the pot. Bring everything to a gentle simmer and partially cover the pot. Cook until the chicken is thoroughly cooked and the veggies are tender, about 15-20 minutes.
4. Remove the chicken from the pot and shred or cut it into bite-sized pieces. Return it to the pot along with the optional frozen peas and parsley. Let it simmer for another 5 minutes until the peas are bright green and tender.
5. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh parsley for that extra pop of color and flavor.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 26gProtein: 28gFat: 15gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 3g

Notes

Leftovers can be stored in an airtight container in the fridge for up to 5-6 days or frozen for up to 4 months. For meal prep, it stays good in the fridge for about 5-6 days.

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