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Anti Inflammatory Turmeric Chicken Soup
why make this recipe
Anti Inflammatory Turmeric Chicken Soup is a delicious and nourishing dish that provides numerous health benefits. Turmeric is known for its anti-inflammatory properties, making this soup a great choice for anyone looking to support their immune system. With the warm flavors of garlic and herbs, this comforting soup not only helps to calm inflammation but also boosts your enjoyment of a cozy meal. Perfect for chilly days or when you’re feeling under the weather, it’s packed with vegetables and protein to keep you satisfied.
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 dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless thighs or breasts (if using boneless skinless breasts, I suggest cutting each breast into 3 or 4 equal-sized pieces so that they cook more quickly, and at an even rate)
- 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 olive oil over medium heat in a large soup pot.
- Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, for about 14-16 minutes until the leeks soften and start to caramelize.
- Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently until the spices and garlic are fragrant.
- Pour in the broth, add the coconut milk, and raw chicken. Scrape up any stuck-on bits and bring the mixture to a bare simmer. Ensure the chicken is submerged beneath the broth and partially cover the pot.
- Simmer on low until the chicken is cooked through and the veggies are tender, about 15-20 minutes. Avoid boiling too vigorously to prevent the coconut milk from splitting.
- Remove the lid, take out the chicken, 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 frozen peas (if using) and fresh parsley. Simmer for another 5 minutes until the chicken is warm and the peas are bright green and soft.
- Season with additional salt and pepper to taste, and serve garnished with extra parsley if desired. Enjoy!
how to serve Anti Inflammatory Turmeric Chicken Soup
Serve the soup hot in bowls. You can pair it with a slice of crusty bread or a side salad for a complete meal. This soup is satisfying on its own but makes a great base for additional toppings like avocado or chili flakes for extra flavor.
how to store Anti Inflammatory Turmeric Chicken Soup
To store leftover soup, let it cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it in freezer-safe bags for up to 3 months. Just remember to leave some space in the container, as the soup may expand when frozen.
tips to make Anti Inflammatory Turmeric Chicken Soup
- Use fresh turmeric if available for a more vibrant flavor and nutrients.
- Adjust the vegetables based on what you have at home. Spinach, kale, or bell peppers would work well too.
- For a spicier kick, add some red pepper flakes or fresh ginger.
- If you want a thicker soup, consider adding more coconut milk or a spoonful of almond or peanut butter.
variation (if any)
For a vegetarian version, you can substitute chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. This will still maintain the comforting essence of the soup while making it plant-based.
FAQs
Can I use other types of chicken?
Yes! You can use bone-in chicken thighs or breasts for more flavor. Just adjust the cooking time accordingly.
Can I make this soup ahead of time?
Yes! It tastes even better the next day as the flavors meld together. Just store it properly, as mentioned above.
Is this soup suitable for freezing?
Yes, the soup freezes well. Just ensure it’s cooled down completely before freezing. Store it in portion-sized bags for easy serving later.
Anti Inflammatory Turmeric Chicken Soup
A delicious and nourishing soup packed with anti-inflammatory turmeric, fresh vegetables, and chicken, perfect for chilly days or when you're feeling under the weather.
Ingredients
Soup Base
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
Main Ingredients
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts If using breasts, cut into 3 or 4 equal-sized pieces.
- 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
Preparation
- Heat olive oil over medium heat in a large soup pot.
- Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté for about 14-16 minutes until the leeks soften and start to caramelize.
- Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently until the spices and garlic are fragrant.
- Pour in the broth, add the coconut milk, and raw chicken. Scrape up any stuck-on bits and bring the mixture to a bare simmer.
- Ensure the chicken is submerged beneath the broth and partially cover the pot.
Cooking
- Simmer on low until the chicken is cooked through and the veggies are tender, about 15-20 minutes. Avoid boiling too vigorously to prevent the coconut milk from splitting.
- Remove the lid, take out the chicken, 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 frozen peas (if using) and fresh parsley. Simmer for another 5 minutes until the chicken is warm and the peas are bright green and soft.
- Season with additional salt and pepper to taste, and serve garnished with extra parsley if desired.
Notes
Serve hot in bowls with a side of crusty bread or a salad. For a vegetarian option, substitute chicken with chickpeas or tofu and use vegetable broth.
