Anti Inflammatory Turmeric Chicken Soup

The Perfect Comfort Food: Anti Inflammatory Turmeric Chicken Soup

When the weather turns chilly or you simply feel under the weather, nothing warms the soul quite like a comforting bowl of soup. Today, I’m thrilled to share my go-to recipe for Anti Inflammatory Turmeric Chicken Soup. This dish is not just delicious but also packs a nutritional punch with its vibrant ingredients. I discovered this recipe while looking for ways to incorporate more anti-inflammatory foods into my meals, and it has become a beloved staple in my kitchen.

One of the things I love about this soup is how easy it is to whip up a big batch, making it perfect for busy weeknights or meal prepping for the week ahead. Plus, the golden hue from the turmeric is so inviting, promising warmth and comfort.

Gathering the Ingredients

To create this delightful soup, you’ll need:

• 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 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

Once you have everything ready, the magic begins!

Cooking This Lovely Soup

Start by heating the olive oil over medium heat in a large soup pot. This is where you’ll build the flavor base for your soup. Add the diced onions, sliced leeks, carrots, celery, and a lovely sprinkle of kosher salt. Sauté these for about 14-16 minutes, stirring occasionally. This step is crucial; the leeks should soften and begin to caramelize, releasing their natural sweetness.

Next, stir in the chopped garlic, turmeric, and poultry seasoning. Continue sautéing for another 2-3 minutes, ensuring the kitchen is filled with those beautiful fragrant spices. Turmeric, with its warming and anti-inflammatory properties, is truly the star of this show. For more inspiration on how to use turmeric, you might want to check out some delicious vegetarian options.

Once those spices are fragrant, it’s time to add the 6 cups of chicken broth and the can of coconut milk. Make sure to scrape up any bits stuck to the bottom of the pot; these bits add incredible depth of flavor! Submerge the raw chicken in the pot, then partially cover and allow it to come to a gentle simmer. It’s important to keep the heat low here—this helps prevent the coconut milk from splitting.

Timing is Everything

Allow the soup to simmer for about 15-20 minutes. You’ll know it’s done when the chicken is thoroughly cooked and the veggies just tender. Be sure not to let it boil too vigorously. After the cooking time, remove the chicken from the pot and place it onto a cutting board to cool slightly.

Once it’s cool enough to handle, you can either cut it into bite-sized pieces or shred it with two forks. Return the chicken to the pot along with the optional bag of frozen peas and the fresh parsley. This will add a lovely splash of color and flavor to the soup. Seriously, just let it simmer for another few minutes until the peas are bright green and tender.

Customizing Your Soup

One of the best parts about this soup is how adaptable it is! Feel free to mix in some of your favorite vegetables or add a dash of spice for a little kick. I’ve experimented by using sweet potatoes in place of carrots and even tossing in a handful of spinach at the end for an extra nutrient boost.

In the spirit of keeping things simple, if you’re looking for more ideas to make easy anti-inflammatory meals during the week, you may find the article on quick dinners particularly helpful.

Storing and Reheating

Should you find yourself with leftovers (if they even last that long!), this soup stores beautifully in the fridge. Just pop it in an airtight container and it will keep for about 4-5 days. Reheat gently on the stovetop, adding a splash of broth or water if it thickens up too much.

Embracing the Comfort

When I serve this soup, I often garnish it with a sprinkle of fresh parsley, which adds both flavor and a fresh touch to the vibrant dish. Whether enjoyed as a light lunch or paired with a crusty piece of bread for dinner, this Anti Inflammatory Turmeric Chicken Soup is a go-to for so many reasons.

Not only does it comfort in a bowl, but it also fuels you with the nutrition your body craves. So next time you need a warm hug in soup form, remember this recipe and all the soothing benefits it brings, both inside and out.

Conclusion

If you’re curious to explore other delicious recipes that incorporate turmeric and highlight its health benefits, you should definitely check out this incredible turmeric chicken soup for more ideas! Whether you stick with my version or try something new, I hope you find joy in creating and enjoying this nourishing bowl of goodness.

Anti Inflammatory Turmeric Chicken Soup

A warm and comforting turmeric chicken soup packed with anti-inflammatory ingredients, perfect for chilly days or meal prep.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Healthy

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1/4 cup olive oil
• 1 medium onion, diced Provides flavor base
• 1 large leek, white and light green parts only, halved lengthwise and thinly sliced Adds sweetness
• 3 large carrots, thinly sliced Can substitute with sweet potatoes
• 3 stalks celery, thinly sliced
• 1 teaspoon kosher salt More to taste
• 3 cloves garlic, chopped
• 1 teaspoon turmeric Key ingredient with anti-inflammatory properties
• 1 teaspoon poultry seasoning
• 6 cups chicken broth For soup base
• 1 13.5 ounce can coconut milk Adds creaminess
• 1 1/4 pounds boneless skinless chicken thighs or breasts
• 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
• 1/2 teaspoon black pepper

Method

 

Preparation

1. Heat the olive oil over medium heat in a large soup pot.
2. Add the diced onions, sliced leeks, carrots, celery, and kosher salt. Sauté for about 14-16 minutes until the vegetables soften.
3. Stir in the chopped garlic, turmeric, and poultry seasoning. Sauté for another 2-3 minutes until fragrant.

Cooking

1. Add the chicken broth and coconut milk to the pot, scraping up any stuck bits for extra flavor.
2. Submerge the raw chicken in the pot, partially cover, and allow to simmer for 15-20 minutes.
3. Remove the chicken, let cool slightly, then shred or cut into bite-sized pieces.
4. Return the chicken to the pot along with the optional frozen peas and parsley. Simmer for a few more minutes until peas are tender.

Notes

Customize the soup by adding your favorite vegetables or spices. Store leftovers in an airtight container in the fridge for 4-5 days.