why make this recipe
Anti-Inflammatory Turmeric Chicken Soup is a nourishing dish that combines delicious flavors with health benefits. Turmeric is known for its anti-inflammatory properties, which can help reduce inflammation in the body. This soup not only tastes great but also supports your immune system and overall wellness. It’s perfect for a cozy meal on a chilly day or when you need a comforting boost.
how to make Anti Inflammatory Turmeric Chicken Soup
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 dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless thighs or breasts (if using boneless skinless breasts, I suggest cutting each breast into 3 or 4 equal-sized pieces so that they cook more quickly, and at an even rate)
- 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
Directions:
-
Cook onions, leeks, carrots, and celery
Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 14-16 minutes. -
Add aromatics
Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant. -
Add broth, coconut milk, and chicken
Add chicken broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits. Bring to a bare simmer, ensuring the chicken is submerged. Partially cover the pot and simmer on low for about 15-20 minutes until the chicken is cooked through and veggies are tender. Avoid boiling vigorously to prevent the coconut milk from splitting. -
Shred chicken and add remaining soup ingredients
Remove the chicken to a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and cook for about 5 minutes just until peas are bright green and soft. -
Season and serve
Season to taste with salt and pepper. Serve garnished with some extra parsley if desired. Enjoy!
how to serve Anti Inflammatory Turmeric Chicken Soup
Serve the soup hot in bowls, optionally garnished with fresh parsley for a burst of color and flavor. Pair it with crusty bread for a complete meal. It’s perfect for lunch, dinner, or whenever you need a comforting dish.
how to store Anti Inflammatory Turmeric Chicken Soup
Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the soup in freezer-safe containers for up to three months. To reheat, thaw in the refrigerator overnight and warm gently on the stove.
tips to make Anti Inflammatory Turmeric Chicken Soup
- Use fresh herbs for a stronger flavor.
- Add more vegetables like spinach or kale for added nutrients.
- Adjust seasoning to your taste. If you like it spicier, consider adding a pinch of cayenne pepper.
variation
You can replace chicken with turkey for a lighter version. Add different vegetables such as zucchini or sweet potatoes to change up the flavors and increase the nutrient content.
FAQs
-
Can I use chicken breast instead of thighs?
Yes, you can use boneless skinless chicken breasts. Just cut them into smaller pieces for even cooking. -
Is there a vegan alternative to this soup?
Yes, you can substitute the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth. -
Can I use fresh turmeric instead of powdered?
Yes, you can use fresh turmeric. Just grate about 1 tablespoon and add it with the garlic and spices during cooking.
Anti-Inflammatory Turmeric Chicken Soup
Ingredients
For the soup base
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts, cut into pieces if using breasts Cut for quicker and even cooking
- 1 10 ounce bag frozen peas, optional Optional for added texture
- 1/4 cup chopped fresh parsley For garnish and flavor
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
Preparation
- Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 14-16 minutes.
Aromatics
- Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
Cooking the Soup
- Add chicken broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits. Bring to a bare simmer, ensuring the chicken is submerged. Partially cover the pot and simmer on low for about 15-20 minutes until the chicken is cooked through and veggies are tender.
Final Steps
- Remove the chicken to a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and cook for about 5 minutes just until peas are bright green and soft.
- Season to taste with salt and pepper. Serve garnished with some extra parsley if desired. Enjoy!