Anti-Inflammatory Turmeric Chicken Soup Recipe

Introduction

This anti-inflammatory turmeric chicken soup is a nourishing and flavorful dish that combines wholesome ingredients with warming spices. It’s perfect for soothing the body and delighting your taste buds with its rich, creamy texture and subtle spice.

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

Instructions

1. Step 1: Heat 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 starting to caramelize, about 14-16 minutes.
2. Step 2: Add the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for 2-3 minutes, stirring frequently, until the spices and garlic are fragrant.
3. Step 3: Pour in the chicken broth and coconut milk, then add the raw chicken. Scrape up any bits stuck to the pot, bring to a bare simmer, and partially cover. Simmer gently for 15-20 minutes until the chicken is cooked through and the vegetables are tender. Avoid boiling vigorously to prevent the coconut milk from splitting.
4. Step 4: Remove the lid and take out the chicken onto a cutting board to cool slightly. Cut or shred the chicken into bite-sized pieces. Return the chicken to the pot along with frozen peas (if using) and fresh parsley.
5. Step 5: Bring the soup back to a slow simmer and cook for about 5 minutes until the peas are bright green and tender, and the chicken is warmed through.
6. Step 6: Taste and season with additional salt and black pepper as needed. Serve hot, garnished with extra parsley if desired. Enjoy your comforting turmeric chicken soup!

Tips & Variations

• Use bone-in chicken for extra depth of flavor and remove bones before serving, if preferred.
• Add fresh ginger for an additional anti-inflammatory boost and gentle spice.
• For a thinner broth, reduce the amount of coconut milk or add more chicken broth.
• Frozen peas can be swapped for spinach or kale for a different green leafy twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to prevent the coconut milk from separating. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well too. They may cook slightly faster, so keep an eye on them to avoid overcooking.

Why is turmeric used in this soup?

Turmeric contains curcumin, a natural compound known for its anti-inflammatory and antioxidant properties, making it great for soothing the body while adding vibrant color and flavor.

Anti-Inflammatory Turmeric Chicken Soup Recipe

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4.6 from 52 reviews

This Anti-Inflammatory Turmeric Chicken Soup is a comforting and nourishing meal packed with vibrant vegetables, aromatic spices, and wholesome ingredients like turmeric and coconut milk. Perfect for soothing inflammation and boosting immunity, this soup combines tender chicken, creamy coconut milk, and a medley of fresh veggies for a flavorful and healthful dining experience.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 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
• 3 cloves garlic, chopped
• 1/4 cup chopped fresh parsley

Spices and Seasonings

• 1 teaspoon kosher salt (plus 1 teaspoon, or to taste)
• 1 teaspoon turmeric
• 1 teaspoon poultry seasoning
• 1/2 teaspoon black pepper

Liquids

• 1/4 cup olive oil
• 6 cups chicken broth
• 1 (13.5 ounce) can coconut milk

Protein

• 1 1/4 pounds boneless skinless chicken thighs or breasts

Optional

• 1 (10 ounce) bag frozen peas

Instructions

1. Sauté Vegetables: Heat olive oil over medium heat in a large soup pot. Add diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and starting to caramelize, about 14-16 minutes.
2. Add Aromatics and Spices: Stir in the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for 2-3 minutes, stirring frequently, until the garlic and spices become fragrant.
3. Simmer Soup: Pour in the chicken broth and coconut milk, then add the raw chicken pieces. Scrape any browned bits from the bottom of the pot. Partially cover and bring the soup to a bare simmer over low heat. Simmer gently until the chicken is fully cooked and the vegetables are tender, about 15-20 minutes. Avoid boiling vigorously to prevent coconut milk from splitting.
4. Shred Chicken and Add Final Ingredients: Remove the chicken from the pot onto a cutting board and let it cool slightly. Shred or cut the chicken into bite-sized pieces. Return the chicken to the pot along with the frozen peas (if using) and chopped fresh parsley. Bring back to a slow simmer and cook for another 5 minutes until the peas are bright green and tender.
5. Season and Serve: Taste the soup and adjust seasoning with additional salt and black pepper as needed. Serve hot, garnished with extra parsley if desired. Enjoy your nourishing and anti-inflammatory chicken soup!

Notes

• Use chicken thighs for a richer flavor and more tender meat, or breasts for a leaner option.
• Make sure not to boil the soup vigorously after adding coconut milk to prevent curdling.
• Frozen peas are optional but add a nice pop of color and sweetness.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• For additional anti-inflammatory benefits, you can add a small piece of fresh ginger when sautéing the garlic and spices.

Keywords: turmeric chicken soup, anti-inflammatory soup, healthy chicken soup, coconut milk chicken soup, comfort food, immune boosting soup