why make this recipe
Anti-inflammatory turmeric chicken soup is a nourishing dish that combines the goodness of chicken, fresh vegetables, and the health benefits of turmeric. Turmeric is known for its anti-inflammatory properties, making this soup ideal for those looking to boost their immune system or soothe inflammation. It’s warm, comforting, and packed with flavor, perfect for a cozy meal any day of the week.
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 breasts, cut into 3 or 4 equal-sized pieces for even cooking)
- 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 :
- 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 chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
- Pour in the broth, coconut milk, and add the raw chicken to the pot. Make sure to scrape up any stuck-on bits from the bottom of the pot. Bring to a bare simmer. Ensure the chicken is submerged beneath the broth and partially cover.
- Simmer on low until the chicken is cooked through and veggies are tender, about 15-20 minutes. Avoid boiling too vigorously to prevent the coconut milk from splitting.
- Remove the lid, take out the chicken, and let it cool slightly on a cutting board. Cut into bite-sized pieces or shred using two forks.
- Return the chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and allow everything to warm through and the peas to cook, about 5 minutes until peas are bright green and soft.
- Season to taste with salt and pepper. Serve garnished with extra parsley if desired. Enjoy!
how to serve Anti Inflammatory Turmeric Chicken Soup
Serve the soup hot in bowls. You can pair it with crusty bread or a side salad for a complete meal. The bright colors of the vegetables and the aromatic scent will make it appealing to everyone at the table.
how to store Anti Inflammatory Turmeric Chicken Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stove.
tips to make Anti Inflammatory Turmeric Chicken Soup
- To enhance the flavor, try adding a splash of lemon juice before serving.
- You can adjust the amount of turmeric based on your preference; however, be cautious as too much can make the soup quite earthy.
- Feel free to add other vegetables like spinach or kale for extra nutrition.
variation (if any)
You can make this soup vegetarian by replacing chicken with chickpeas or tofu and using vegetable broth instead of chicken broth. Swap the coconut milk for a dairy-free cream alternative for a similar creamy texture.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just add an extra 5-10 minutes to the cooking time until the chicken is fully cooked.
Is this soup spicy?
No, this soup is not spicy. The turmeric adds flavor and health benefits without heat. If you prefer spice, you can add red pepper flakes or a splash of hot sauce.
Can I add more spices to the soup?
Definitely! You can experiment with spices like ginger, cumin, or even curry powder to change the flavor profile to your liking.
Anti-Inflammatory Turmeric Chicken Soup
Ingredients
For the Soup Base
- 1/4 cup olive oil for sautéing
- 1 medium onion, diced adds sweetness and flavor
- 1 large leek, white and light green parts only, halved lengthwise and thinly sliced for mild onion flavor
- 3 large carrots, thinly sliced adds sweetness
- 3 stalks celery, thinly sliced for crunch
- 1 teaspoon kosher salt for seasoning
- 3 cloves garlic, chopped adds flavor
- 1 teaspoon dried powdered turmeric for its health benefits
- 1 teaspoon poultry or all-purpose seasoning enhances flavor
- 6 cups chicken broth the base of the soup
- 1 13.5 ounce can coconut milk for creaminess
- 1 1/4 pounds boneless skinless chicken thighs or breasts if using breasts, cut into equal-sized pieces
- 1 10 ounce bag frozen peas (optional) adds color and sweetness
- 1/4 cup chopped fresh parsley for garnish
- 1 teaspoon kosher salt, or to taste for final seasoning
- 1/2 teaspoon black pepper for flavor
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.
- Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
Cooking
- Pour in the broth and coconut milk, and add the raw chicken to the pot. Ensure the chicken is submerged beneath the broth and partially cover.
- Simmer on low until the chicken is cooked through and veggies are tender, about 15-20 minutes. Avoid boiling too vigorously to prevent the coconut milk from splitting.
- Remove the lid, take out the chicken, and let it cool slightly on a cutting board. Cut into bite-sized pieces or shred using two forks.
- Return the chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and allow everything to warm through and the peas to cook, about 5 minutes until peas are bright green and soft.
- Season to taste with salt and pepper. Serve garnished with extra parsley if desired.