Hey there friends! Every now and then, when the weather cools down, I love diving into cozy, anti-inflammatory creamy chicken soup. Imagine cuddling on the couch, holding a warm bowl filled with delicious flavors and goodness—it feels just magical!
As a busy mom always on the lookout for practical solutions, I swear by this soothing soup. You don’t have to spend hours in the kitchen to make something tasty and nutritious. Speaking of soups, if you haven’t tried my Greek Lemon Chicken Soup, you’re in for a treat!
Why you’ll love this recipe
- Quick and easy: Prep and cook time combined is just 35 minutes. Perfect for evenings when time is tight.
- Healthy ingredients: Full of anti-inflammatory goodies like turmeric and coconut milk.
- Family-friendly: Mild yet flavorful, it’s a hit with picky eaters, including my little ones.
- Versatile: Easily adaptable to what you have in your pantry. Change up veggies or proteins if you like!
Stir in turmeric, thyme, oregano, black pepper, and salt. Cook for 1 minute to release aromas.
Ingredients
- 2 cups shredded chicken
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup green peas
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon turmeric
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup full-fat coconut milk
- Salt to taste
- Fresh parsley for garnish (optional)
Step-by-step instructions
- Sauté the veggies
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Spice it up
- Add liquids
- Pour in chicken broth and bring to a gentle boil.
- Combine main ingredients
- Add shredded chicken and green peas. Reduce heat and simmer for 10 minutes.
- Finish with creaminess
- Stir in coconut milk and simmer for another 5 minutes until creamy.
- Adjust seasoning and serve
- Taste and adjust seasoning as needed. Garnish with parsley if desired.
Recipe tips & variations
- Veggie Swap: Broccoli or kale can be great instead of peas.
- Protein Boost: Add chickpeas or tofu for a vegetarian twist.
- Spice Level: Add a pinch of cayenne if you like it spicy.
- Homemade Broth: If you have time, homemade broth elevates the flavor!
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat to keep the creaminess from the coconut milk intact.
FAQs
- Can I freeze this soup?
- Yes, the soup freezes well for up to 2 months. Just thaw it overnight in the fridge before reheating.
- Can I use chicken thighs instead of shredded chicken?
- Absolutely! Just adjust cooking time to ensure the chicken cooks through.
- What can I use instead of coconut milk?
- For a creamy texture, you might use almond milk or even cream if dairy isn’t a concern.
- How spicy is the soup?
- This concoction is mild, perfect for families, but feel free to jazz it up with more spices.
Recipes you may like
Hope you relish this creamy delight as much as my family does. Let me know your thoughts in the comments below or feel free to share your variations!
Anti-Inflammatory Creamy Chicken Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A quick and easy anti-inflammatory creamy chicken soup that’s healthy and family-friendly.
Ingredients
- 2 cups shredded chicken
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup green peas
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon turmeric
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup full-fat coconut milk
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in turmeric, thyme, oregano, black pepper, and salt. Cook for 1 minute to release aromas.
- Pour in chicken broth and bring to a gentle boil.
- Add shredded chicken and green peas. Reduce heat and simmer for 10 minutes.
- Stir in coconut milk and simmer for another 5 minutes until creamy.
- Taste and adjust seasoning as needed. Garnish with parsley if desired.
Notes
- Veggie Swap: Broccoli or kale can be great instead of peas.
- Protein Boost: Add chickpeas or tofu for a vegetarian twist.
- Spice Level: Add a pinch of cayenne if you like it spicy.
- Homemade Broth: If you have time, homemade broth elevates the flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg