Hey there, friends! Today, I’m diving into a warm and comforting bowl of Anti Inflammatory Turmeric Chicken Soup that’s sure to boost your mood and health. This one’s a lifesaver during those rainy weeks when you just crave something soothing yet nutritious. A couple of months back, my little one came down with a cold, and this magic concoction of turmeric and chicken did wonders. It’s a recipe so close to my heart that I couldn’t wait to share it with you all!
Oh, and after you’ve given this a try, you might want to check out my Greek Lemon Chicken Soup, another family favorite.
Why you’ll love this recipe
Anti Inflammatory Turmeric Chicken Soup is not just tasty; it’s packed with benefits. Here’s why you should try it:
- Nutritional powerhouse: Loaded with anti-inflammatory turmeric, vitamin-rich veggies, and healthy fats.
- Time-saving: Ready in just 30-40 minutes, perfect for a busy weeknight.
- Versatile: You can tweak it with your favorite veggies or proteins.
- Warm and comforting: Perfect for cozying up during colder months or when you need a little immune boost.
Ingredients
Here’s what you’ll need to make this soothing soup:
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, 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 chicken 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
Step-by-step instructions
Let’s get cooking with this easy anti-inflammatory recipe:
sauté the veggies
Start by heating the olive oil over medium heat in a large soup pot. Add the onions, leeks, carrots, celery, and kosher salt. Sauté until the leeks are soft and start to caramelize, about 14-16 minutes.
add spices and broth
Next, throw in the garlic, turmeric, and poultry seasoning, stirring until fragrant — that’s your cue, about 2-3 minutes. Pour in the chicken broth and coconut milk, then add your chicken. Scrape up any stuck-on bits to add depth of flavor. Bring to a bare simmer with the lid partially covering the pot.
cook the chicken & assemble
Let the chicken cook through along with the veggies, usually about 15-20 minutes. Remove the chicken, let it cool a bit, then shred or chop it into bite-sized pieces. Return it to the pot with peas and parsley, simmering for another 5 minutes until the peas shine bright green. Season with salt and pepper to taste. Serve it warm, maybe with some extra parsley sprinkled on top if you’re feeling fancy.
Recipe tips & variations
- Customize your veggies: Feel free to toss in additional vegetables like spinach or kale.
- Make it spicy: A pinch of cayenne pepper or chili flakes can add a nice kick.
- Add noodles or rice: For a more filling meal, stir in cooked noodles or rice.
- Chicken alternatives: Try turkey or chickpeas if you’re out of chicken or seeking other proteins.
Storage & reheating
Got some leftovers? Lucky you! Here’s how to keep the goodness for later:
- Store: Keep leftovers in an airtight container in the fridge for up to four days.
- Reheat: Warm it gently on the stove or microwave, being careful not to overcook.
- Freeze: This soup freezes nicely for up to three months. Thaw overnight in the fridge before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, though thighs tend to be juicier and more flavorful.
What’s the best way to thicken the soup?
If you want a thicker consistency, you can blend part of the soup before adding back the chicken.
Is this soup gluten-free?
As written, yes! Just ensure your broth and other ingredients are certified gluten-free.
What makes turmeric anti-inflammatory?
Turmeric contains curcumin, known for its ability to reduce inflammation and provide other health benefits.
Recipes you may like
So there you have it! A comforting, immune-boosting soup that’s become a staple in my home. I hope it brings warmth and wellness to yours, too. Let me know how it goes in the comments!
Print
Anti Inflammatory Turmeric Chicken Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A warm and comforting bowl of Anti Inflammatory Turmeric Chicken Soup that’s sure to boost your mood and health.
Ingredients
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, 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 chicken 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
Instructions
- Start by heating the olive oil over medium heat in a large soup pot. Add the onions, leeks, carrots, celery, and kosher salt. Sauté until the leeks are soft and start to caramelize, about 14-16 minutes.
- Next, throw in the garlic, turmeric, and poultry seasoning, stirring until fragrant — that’s your cue, about 2-3 minutes. Pour in the chicken broth and coconut milk, then add your chicken. Scrape up any stuck-on bits to add depth of flavor. Bring to a bare simmer with the lid partially covering the pot.
- Let the chicken cook through along with the veggies, usually about 15-20 minutes. Remove the chicken, let it cool a bit, then shred or chop it into bite-sized pieces. Return it to the pot with peas and parsley, simmering for another 5 minutes until the peas shine bright green. Season with salt and pepper to taste. Serve it warm, maybe with some extra parsley sprinkled on top if you’re feeling fancy.
Notes
- Customize your veggies: Feel free to toss in additional vegetables like spinach or kale.
- Make it spicy: A pinch of cayenne pepper or chili flakes can add a nice kick.
- Add noodles or rice: For a more filling meal, stir in cooked noodles or rice.
- Chicken alternatives: Try turkey or chickpeas if you’re out of chicken or seeking other proteins.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 75 mg