Name: Anti Inflammatory Turmeric Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Comfort Food
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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If you’re looking for a cozy dish that warms you from the inside out, let me introduce you to my favorite comfort food: Anti Inflammatory Turmeric Chicken Soup. This delightful soup is not just delicious but also packed with wholesome ingredients that nourish your body. There’s something so comforting about a warm bowl of soup filled with tender chicken and vibrant veggies, especially on those chilly nights or busy weeknights when you need a quick yet satisfying meal.

This recipe has been a go-to in my kitchen for years. It’s perfect for family gatherings, meal prep, or even a simple lunch at home. With its rich flavors and immune-boosting properties, this soup is sure to become a beloved dish in your household too!

Why You’ll Love This Recipe

Easy to make: With just one pot and straightforward steps, cooking this soup is a breeze.
Family-friendly: Kids love its comforting flavors, making it an ideal choice for family dinners.
Meal prep friendly: Make a big batch and enjoy leftovers throughout the week.
Packed with nutrients: Turmeric and fresh vegetables combine to create a nutritious powerhouse.
Customizable: You can easily tweak the ingredients to suit your taste or dietary needs.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create this nourishing Anti Inflammatory Turmeric Chicken Soup. These items are easy to find and bring together beautifully in one pot!

For the Soup Base

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

For the Flavor

3 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon poultry seasoning

For the Broth

6 cups chicken broth
1 13.5 ounce can coconut milk

For the Chicken

1 1/4 pounds boneless skinless thighs or breasts

Optional Additions

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

Variations

One of the best things about this soup is its flexibility! You can easily adjust it based on what you have in your pantry or your dietary preferences.

Add more veggies: Toss in some spinach or kale for extra greens.
Spice it up: If you enjoy heat, add some red pepper flakes or fresh chili.
Swap the protein: Use shredded rotisserie chicken if you’re short on time.
Make it vegetarian: Substitute chicken with chickpeas or lentils for a hearty plant-based option.

How to Make Anti Inflammatory Turmeric Chicken Soup

Step 1: Sauté the Vegetables

Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and salt. Sauté these aromatic veggies until they soften and start to caramelize—this usually takes about 14-16 minutes. This step is crucial because caramelizing brings out their natural sweetness.

Step 2: Add Garlic and Spices

Next, stir in the chopped garlic, turmeric, and poultry seasoning. Keep sautéing for another 2-3 minutes until everything is fragrant. The spices will infuse the oil and start building layers of flavor in your soup.

Step 3: Combine Broth and Chicken

Pour in the chicken broth and coconut milk while adding your raw chicken pieces into the mix. Don’t forget to scrape any stuck bits off the bottom of the pot—these add great flavor! Bring everything to a gentle simmer; ensure that the chicken is submerged beneath the liquid. Partially cover your pot and let it simmer on low until the chicken is cooked through—about 15-20 minutes will do.

Step 4: Shred the Chicken

Once cooked through, remove the chicken from the pot onto a cutting board. After cooling slightly, cut it into bite-sized pieces or shred it using two forks. Return it back into the pot along with frozen peas (if using) and freshly chopped parsley. Let everything come back to a slow simmer for about 5 minutes so that all flavors meld together.

Step 5: Season and Serve

Finally, season your soup with additional salt and pepper if needed. Ladle into bowls and top with extra parsley if desired. Enjoy this soul-soothing Anti Inflammatory Turmeric Chicken Soup while it’s warm—you deserve it!

Pro Tips for Making Anti Inflammatory Turmeric Chicken Soup

Making this anti-inflammatory turmeric chicken soup is a delightful experience, and with a few pro tips, you’ll elevate your dish even further!

Prep Your Ingredients First: Having all your ingredients chopped and ready to go will make the cooking process smoother and more enjoyable. This way, you can focus on making your soup without interruptions.
Sauté the Veggies Well: Don’t rush the sautéing process. Allowing the leeks and onions to caramelize enhances their sweetness and adds depth to the overall flavor of the soup.
Use Fresh Herbs: Fresh parsley not only adds a pop of color but also brightens up the flavors. Feel free to experiment with other herbs like cilantro or dill for variation.
Adjust Seasoning: Taste your soup as it simmers! Each ingredient may vary in potency, so feel free to adjust salt and pepper to suit your preference for optimal taste.
Make It Ahead: This soup stores beautifully in the fridge for up to 3 days, making it perfect for meal prep. The flavors deepen over time, making each bowl even more delicious!

How to Serve Anti Inflammatory Turmeric Chicken Soup

Serving this nourishing soup is as much about presentation as it is about taste. Here are some ideas to bring your dish to life!

Garnishes

Chopped Fresh Parsley: A handful of freshly chopped parsley adds a vibrant touch and enhances flavor.
Lemon Wedges: A squeeze of fresh lemon juice right before serving brightens the soup and balances its richness.
Avocado Slices: Creamy avocado slices provide a luxurious texture that complements the warmth of the soup.

Side Dishes

Quinoa Salad: A light quinoa salad with tomatoes, cucumber, and lemon vinaigrette pairs wonderfully with the hearty soup, adding a refreshing crunch.
Whole Grain Bread: Serve with warm whole grain bread or rolls for dipping; it’s perfect for soaking up all that flavorful broth!
Steamed Broccoli: A side of steamed broccoli offers additional nutrients and a lovely green color that complements the soup’s golden hue.
Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes makes an excellent contrast to the savory notes in your soup while providing extra fiber.

Enjoy your cozy bowl of anti-inflammatory turmeric chicken soup and let every spoonful nourish your body and soul!

Make Ahead and Storage

This Anti Inflammatory Turmeric Chicken Soup is not just delicious but also an excellent option for meal prep! It keeps well in the refrigerator and can easily be frozen, making it a perfect make-ahead dish for busy days. Here’s how to store your soup so you can enjoy it later.

Storing Leftovers

Allow the soup to cool completely before storing.
Transfer leftovers into airtight containers.
Store in the refrigerator for up to 4 days.

Freezing

Let the soup cool completely before freezing.
Use freezer-safe containers or heavy-duty zip-top bags.
Leave some space at the top of the container or bag, as liquids expand when frozen.
The soup can be frozen for up to 3 months.

Reheating

Thaw overnight in the refrigerator if frozen.
To reheat, pour soup into a pot and warm over medium heat until heated through, stirring occasionally.
You can also microwave individual portions in a microwave-safe bowl, heating in 1-minute intervals until hot.

FAQs

Here are some frequently asked questions about making this wonderful soup!

Can I make this Anti Inflammatory Turmeric Chicken Soup vegetarian?

Absolutely! Simply replace the chicken with chickpeas or tofu for protein and use vegetable broth instead of chicken broth.

How does turmeric help in this Anti Inflammatory Turmeric Chicken Soup?

Turmeric contains curcumin, which has potent anti-inflammatory properties. Incorporating turmeric into your diet may help reduce inflammation and promote overall health.

Can I add more vegetables to my Anti Inflammatory Turmeric Chicken Soup?

Definitely! Feel free to get creative by adding vegetables like spinach, kale, or bell peppers. Just adjust cooking times accordingly to ensure all veggies are tender.

What can I serve with this Anti Inflammatory Turmeric Chicken Soup?

You can pair this hearty soup with a fresh salad or whole grain bread for a balanced meal. It’s versatile enough to complement a variety of sides!

Final Thoughts

I hope you feel inspired to make this cozy Anti Inflammatory Turmeric Chicken Soup! It’s not only comforting but also packed with nourishing ingredients that support your well-being. Enjoy it warm on chilly days or whenever you want a homemade hug in a bowl. I’d love to hear how your version turns out, so don’t hesitate to share your thoughts after trying it!

Anti Inflammatory Turmeric Chicken Soup

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Author: Autumn
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6
Category: Main
Method: Simmering
Cuisine: Comfort Food

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Description

Warm up with a bowl of Anti Inflammatory Turmeric Chicken Soup, a comforting dish that not only delights your taste buds but also nourishes your body. This wholesome soup is brimming with tender chicken, vibrant vegetables, and the golden goodness of turmeric, known for its anti-inflammatory properties. Perfect for chilly evenings or busy weeknights, this easy one-pot recipe is family-friendly and meal prep approved. You can customize it to suit your palate by adding more veggies or swapping proteins, making it a versatile addition to your culinary repertoire.

Ingredients

Scale

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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Instructions

In a large soup pot, heat olive oil over medium heat. Add diced onion, sliced leek, carrots, celery, and salt; sauté until softened and caramelized (14-16 minutes).
Stir in chopped garlic, turmeric, and poultry seasoning; sauté for another 2-3 minutes until fragrant.
Pour in chicken broth and coconut milk; add raw chicken pieces. Bring to a gentle simmer and cook for 15-20 minutes until chicken is cooked through.
Remove chicken, shred it into bite-sized pieces, then return to the pot along with any optional peas and parsley. Simmer for an additional 5 minutes.
Season with salt and pepper as needed before serving.