Anti-Inflammatory Turmeric Chicken Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
