Why Make This Recipe
This Anti-Inflammatory Turmeric Chicken Soup is not just a comforting bowl of goodness; it’s packed full of flavors and health benefits! If you’re looking for a meal that warms your soul and nourishes your body, this soup is perfect. Turmeric is known for its anti-inflammatory properties, while the variety of vegetables adds vitamins and minerals that keep you feeling great. Plus, it’s simple to make!
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 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
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Directions:
- Heat the olive oil over medium heat in a large soup pot.
- Add the onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and caramelized, about 14-16 minutes.
- Stir in the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, until the spices and garlic are fragrant.
- Add the chicken broth, coconut milk, and raw chicken to the pot, scraping up any stuck bits. Bring to a gentle simmer, making sure the chicken is fully submerged under the broth.
- Partially cover the pot and simmer on low until the chicken is cooked through and the veggies are tender, about 15-20 minutes. Be careful not to boil too vigorously to prevent curdling the coconut milk.
- Remove the chicken from the pot and place it on a cutting board to cool slightly. Cut into bite-sized pieces or shred with two forks.
- Return the chicken to the pot along with the frozen peas (if using) and fresh parsley. Bring everything back to a slow simmer for about 5 minutes, just until the peas are bright green and tender.
- Season to taste with salt and pepper, and serve hot, garnished with extra parsley if desired. Enjoy!
How to Serve Anti-Inflammatory Turmeric Chicken Soup
Serve this soup warm in a big bowl, perfect for lunch or dinner. Pair it with crusty bread or a light salad to make a complete meal. It’s just as delightful topped with a sprinkle of fresh parsley or a squeeze of lemon to brighten the flavors.
How to Store Anti-Inflammatory Turmeric Chicken Soup
This soup stores well in an airtight container in the refrigerator for up to four days. If you want to keep it longer, consider freezing it! Let it cool completely, then place it in a freezer-safe container or bag for up to three months. When you’re ready to enjoy it, just thaw in the refrigerator overnight and reheat on the stove.
Tips to Make Anti-Inflammatory Turmeric Chicken Soup
- For extra flavor, try roasting the vegetables before adding them to the soup.
- If you love extra spice, add a pinch of red pepper flakes when sautéing the garlic.
- Feel free to adjust the vegetables based on what you have on hand! Spinach, kale, or bell peppers work beautifully in this recipe.
Variation
Consider adding grains like quinoa or brown rice for a heartier soup, or switch up the protein by using shredded rotisserie chicken to save time!
FAQs
Can I use a different type of meat in this recipe?
Yes, you can use turkey or other poultry if you prefer. Just adjust the cooking time accordingly, based on the thickness of the meat.
Is there a way to make this soup vegetarian?
Absolutely! Replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. You’ll still enjoy great flavor and health benefits.
Can I prepare this soup in advance?
Yes, you can make it a day ahead! The flavors will actually deepen overnight, making it even more delicious. Just reheat before serving.
Anti-Inflammatory Turmeric Chicken Soup
Ingredients
Method
- Heat the olive oil over medium heat in a large soup pot.
- Add the onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and caramelized, about 14-16 minutes.
- Stir in the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, until the spices and garlic are fragrant.
- Add the chicken broth, coconut milk, and raw chicken to the pot, scraping up any stuck bits. Bring to a gentle simmer, making sure the chicken is fully submerged under the broth.
- Partially cover the pot and simmer on low until the chicken is cooked through and the veggies are tender, about 15-20 minutes. Be careful not to boil too vigorously to prevent curdling the coconut milk.
- Remove the chicken from the pot and place it on a cutting board to cool slightly. Cut into bite-sized pieces or shred with two forks.
- Return the chicken to the pot along with the frozen peas (if using) and fresh parsley. Bring everything back to a slow simmer for about 5 minutes, just until the peas are bright green and tender.
- Season to taste with salt and pepper, and serve hot, garnished with extra parsley if desired.