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Anti-Inflammatory Turmeric Chicken Soup
why make this recipe
This Anti-Inflammatory Turmeric Chicken Soup is not just delicious; it offers a variety of health benefits thanks to its key ingredients. Turmeric, a powerful spice known for its anti-inflammatory properties, can help reduce pain and swelling in the body. Combined with hearty vegetables and chicken, this soup becomes a comforting and nutritious meal perfect for anytime you need a boost to your wellbeing. It’s also easy to prepare, making it a great addition to any weeknight dinner lineup.
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 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
Directions:
- Heat olive oil over medium heat in a large soup pot.
- Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté for about 14-16 minutes, stirring occasionally, until the leeks are soft and starting to caramelize.
- Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring often, until the garlic and spices are fragrant.
- Pour in the chicken broth, coconut milk, and add the raw chicken. Make sure to scrape any bits stuck to the pot. Bring to a gentle simmer, ensuring the chicken is submerged underneath the broth, and partially cover.
- Simmer on low heat until the chicken is cooked through and the veggies are tender, about 15-20 minutes. Be careful not to boil too hard, as this can cause the coconut milk to split.
- Remove the lid and take out the chicken. Place it on a cutting board to cool slightly. Cut it into bite-sized pieces or shred it using two forks.
- Return the chicken to the pot along with frozen peas (if using) and fresh parsley. Let it simmer again for about 5 minutes until the chicken warms through and the peas are bright green and soft.
- Season with salt and pepper to taste, and serve warm. Garnish with extra parsley if desired. Enjoy!
how to serve Anti Inflammatory Turmeric Chicken Soup
Serve this hearty soup in warm bowls, and consider adding a slice of crusty bread on the side for dipping. It can also be topped with a sprinkle of additional freshly chopped parsley or a squeeze of lemon for an extra burst of flavor.
how to store Anti Inflammatory Turmeric Chicken Soup
Store any leftover soup in an airtight container in the refrigerator. It should last for up to 3-4 days. You can also freeze the soup for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it on the stove.
tips to make Anti Inflammatory Turmeric Chicken Soup
- Make sure to use fresh turmeric for the best flavor, but ground turmeric works just fine, too.
- If you want to make the soup heartier, consider adding other vegetables such as sweet potatoes or spinach.
- Adjust the salt and pepper to your taste before serving.
- For a spicier kick, add a pinch of cayenne pepper or some red pepper flakes.
variation (if any)
For a vegetarian version, substitute the chicken with chickpeas or extra vegetables, and use vegetable broth instead of chicken broth. You can also make it with tofu for a bit of protein.
FAQs
Can I use other types of meat in this soup?
Yes, you can use boneless skinless chicken breasts or thighs, or even turkey for a different flavor.Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth.Can I add other spices to this soup?
Absolutely! Feel free to experiment with spices like cumin or coriander for an extra layer of flavor.
Anti-Inflammatory Turmeric Chicken Soup
A comforting and nutritious soup packed with the anti-inflammatory benefits of turmeric and hearty vegetables, perfect for boosting your wellbeing.
Ingredients
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
Flavorings
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Liquid Ingredients
- 6 cups chicken broth
- 1 can coconut milk (13.5 ounces)
Protein
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Optional Additions
- 1 bag frozen peas (10 ounces, optional)
- 1/4 cup chopped fresh parsley
- 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 for about 14-16 minutes, stirring occasionally, until the leeks are soft and starting to caramelize.
- Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring often, until the garlic and spices are fragrant.
Cooking
- Pour in the chicken broth, coconut milk, and add the raw chicken. Make sure to scrape any bits stuck to the pot. Bring to a gentle simmer, ensuring the chicken is submerged underneath the broth, and partially cover.
- Simmer on low heat until the chicken is cooked through and the veggies are tender, about 15-20 minutes. Be careful not to boil too hard, as this can cause the coconut milk to split.
- Remove the lid and take out the chicken. Place it on a cutting board to cool slightly. Cut it into bite-sized pieces or shred it using two forks.
- Return the chicken to the pot along with frozen peas (if using) and fresh parsley. Let it simmer again for about 5 minutes until the chicken warms through and the peas are bright green and soft.
- Season with salt and pepper to taste, and serve warm. Garnish with extra parsley if desired.
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat on the stove.
