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There’s something truly comforting about a warm bowl of soup, especially when it’s packed with nourishing ingredients like turmeric and chicken. This Anti Inflammatory Turmeric Chicken Soup is not only delicious, but it also offers a hearty dose of health benefits. Perfect for chilly nights or when you need a little pick-me-up, this soup will have you feeling cozy and cared for.
Why You Will Love This Recipe
This soup is great for quick weeknight dinners. It’s made in one pot, which means less cleanup for you. The combination of turmeric and chicken brings both taste and health benefits to the table, making it a fantastic choice for anyone looking to introduce anti-inflammatory ingredients into their diet. Plus, it’s kid-approved, so your whole family can enjoy it together!
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 the olive oil over medium heat in a large soup pot.
- Add the diced onion, sliced leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté for about 14-16 minutes, stirring occasionally, until the leeks are soft and beginning to caramelize.
- Stir in the chopped garlic, turmeric, and poultry seasoning. Sauté for another 2-3 minutes until the spices and garlic are fragrant.
- Pour in the chicken broth and coconut milk. Add the raw chicken, making sure it is mostly submerged beneath the broth. Scrape up any stuck-on bits from the bottom of the pot. Partially cover the pot and bring it to a bare simmer.
- Simmer on low for about 15-20 minutes, ensuring the chicken is cooked through and the veggies are tender. Be careful not to boil too vigorously to prevent splitting the coconut milk.
- Remove the chicken to 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 the frozen peas if you’re using them and the fresh parsley. Allow everything to warm through and the peas to cook for about 5 minutes, until they’re bright green and soft.
- Season to taste with salt and pepper, serve hot, and enjoy!
How to Serve Anti Inflammatory Turmeric Chicken Soup
This soup is best served warm, garnished with extra parsley for a pop of color. You can pair it with crusty bread for dipping or a fresh salad to make a complete meal. It’s also wonderful on its own!
How to Store Anti Inflammatory Turmeric Chicken Soup
Let the soup cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips to Make Anti Inflammatory Turmeric Chicken Soup
- Feel free to adjust the vegetables based on what you have at home. Spinach, kale, or bell peppers can be excellent additions.
- If you love spice, consider adding a pinch of red pepper flakes to the mix for a little kick.
- If you prefer a thicker soup, you can blend a portion of it before adding back the chicken.
Variations
If you’re looking for a vegetarian option, substitute the chicken with hearty chickpeas or tofu, and use vegetable broth instead of chicken broth. You can also add more veggies like sweet potatoes or squash for added nutrition.
FAQs
Can I use a different kind of chicken?
Yes, you can use boneless skinless chicken breasts if that’s what you prefer or have on hand. Just be mindful that they may cook a bit faster than thighs.
Is this soup gluten-free?
Yes, all the ingredients used in this recipe are naturally gluten-free, so it’s great for anyone following a gluten-free diet.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors have time to meld together. Just follow the storage instructions to keep it fresh.
Anti Inflammatory Turmeric Chicken Soup
A comforting and nourishing soup made with turmeric and chicken, perfect for chilly nights.
Ingredients
Method
Preparation
- Heat the olive oil over medium heat in a large soup pot.
- Add the diced onion, sliced leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté for about 14-16 minutes, stirring occasionally, until the leeks are soft and beginning to caramelize.
- Stir in the chopped garlic, turmeric, and poultry seasoning. Sauté for another 2-3 minutes until the spices and garlic are fragrant.
- Pour in the chicken broth and coconut milk. Add the raw chicken, making sure it is mostly submerged beneath the broth.
- Scrape up any stuck-on bits from the bottom of the pot. Partially cover the pot and bring it to a bare simmer.
Cooking
- Simmer on low for about 15-20 minutes, ensuring the chicken is cooked through and the veggies are tender.
- Remove the chicken to 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 the frozen peas if you’re using them and the fresh parsley. Allow everything to warm through and the peas to cook for about 5 minutes, until they’re bright green and soft.
Serving
- Season to taste with salt and pepper, serve hot, and enjoy!
Notes
Serve garnished with extra parsley. Pair with crusty bread or a fresh salad. Adjust the vegetables based on what you have at home.