This anti inflammatory turmeric chicken soup is a comforting bowl of nourishment that warms the soul and boosts immunity. Perfect for family dinners or meal prep, this one-pot recipe features tender chicken, vibrant vegetables, and an array of spices. With its rich flavors and health benefits, it’s an excellent choice for any occasion. Enjoy a bowl when you’re seeking comfort or craving something wholesome!
Why You’ll Love This Recipe
- Health Benefits: Packed with anti-inflammatory ingredients like turmeric, this soup supports your immune system and overall wellness.
- Quick and Easy: Made in one pot, this recipe simplifies cooking and minimizes cleanup—ideal for busy weeknights.
- Versatile Ingredients: With a variety of veggies and the option to customize the protein, you can adapt this soup to suit your taste.
- Dairy-Free Delight: Made with coconut milk, this soup is creamy without dairy, making it suitable for various diets including paleo and gluten-free.
- Family Friendly: With its delicious flavors and colorful veggies, even picky eaters will enjoy this nourishing bowl.
Tools and Preparation
Before you start making the anti inflammatory turmeric chicken soup, gather your tools to ensure a smooth cooking experience.
Essential Tools and Equipment
- Large soup pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
Importance of Each Tool
- Large soup pot: Essential for cooking everything in one place, allowing flavors to meld beautifully.
- Chef’s knife: A good knife makes chopping veggies quick and easy, ensuring uniformity in cooking.
- Measuring cups and spoons: Accurate measurements help maintain balance in flavor, especially with spices.
Ingredients
This anti inflammatory turmeric chicken soup is made in one pot with leeks, onions, carrots, celery, peas, chicken broth, coconut milk, and flavorful spices. It is packed with veggies and perfect for meal prep or family dinner. The best way to warm up when you need some homemade nourishment! Dairy-free, paleo-friendly, gluten-free, with a vegetarian option.
- 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 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
How to Make Anti Inflammatory Turmeric Chicken Soup
Step 1: Sauté Vegetables
Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté while stirring occasionally until leeks are soft and starting to caramelize—about 14-16 minutes.
Step 2: Add Spices
Add chopped garlic, turmeric, and poultry seasoning to the pot. Continue sautéing for another 2-3 minutes while stirring frequently until the spices become fragrant.
Step 3: Combine Broth and Chicken
Pour in the chicken broth and coconut milk. Add raw chicken to the pot while scraping up any stuck-on bits from the bottom. Ensure the chicken is submerged under the liquid. Partially cover the pot and simmer on low until the chicken is cooked through and veggies are tender—approximately 15-20 minutes.
Step 4: Shred Chicken
Remove the lid from the soup. Take out the chicken from the pot onto a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks. Return the chicken back into the pot along with frozen peas (if using) and fresh parsley.
Step 5: Final Touches
Bring back to a slow simmer allowing everything to warm through—around 5 minutes until peas are bright green and soft. Season with additional salt and pepper as needed before serving garnished with extra parsley if desired.
Enjoy your warming bowl of anti inflammatory turmeric chicken soup!
How to Serve Anti Inflammatory Turmeric Chicken Soup
This hearty Anti Inflammatory Turmeric Chicken Soup is not only delicious but also versatile. It can be served in various ways to enhance your dining experience.
With Fresh Herbs
- Chopped Parsley: Sprinkle freshly chopped parsley on top for a burst of color and flavor.
- Cilantro: Add some chopped cilantro for a fresh, vibrant twist.
Accompanied by Bread
- Crusty Whole Grain Bread: Serve with warm, crusty whole grain bread to soak up the delicious broth.
- Gluten-Free Rolls: For a gluten-free option, pair with gluten-free rolls or biscuits.
Topped with Crunch
- Toasted Pumpkin Seeds: Add toasted pumpkin seeds for a crunchy texture that complements the soup’s creaminess.
- Pine Nuts: Sprinkle some pine nuts for an earthy flavor and extra crunch.
Served in Bowls
- Individual Bowls: Ladle the soup into individual bowls for a more personalized touch at family dinners.
- Bread Bowls: For a fun presentation, serve the soup in hollowed-out bread bowls.
How to Perfect Anti Inflammatory Turmeric Chicken Soup
Creating the perfect Anti Inflammatory Turmeric Chicken Soup comes down to attention to detail. Here are some tips to elevate your dish.
- Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor and nutritional value of your soup.
- Simmer Gently: Avoid boiling too vigorously; simmering gently will prevent the coconut milk from splitting.
- Adjust Seasoning: Taste as you go, adjusting salt and pepper to fit your preference for seasoning.
- Add Lemon Juice: A squeeze of fresh lemon juice before serving brightens the flavors and adds a refreshing note.
Best Side Dishes for Anti Inflammatory Turmeric Chicken Soup
Pairing side dishes with your Anti Inflammatory Turmeric Chicken Soup can enhance your meal. Here are some great options.
- Quinoa Salad: A light, nutritious salad made with quinoa, cucumbers, and tomatoes that complements the soup’s richness.
- Roasted Vegetables: Seasonal roasted vegetables add depth and flavor alongside your soup.
- Garlic Breadsticks: Soft garlic breadsticks provide a comforting touch when dipped into the broth.
- Simple Green Salad: A fresh green salad with mixed greens and vinaigrette offers a crisp contrast to the warm soup.
- Rice Pilaf: Fluffy rice pilaf flavored with herbs serves as a satisfying side that pairs well with the soup’s spices.
- Sweet Potato Fries: Crispy sweet potato fries add sweetness and crunch that balances the savory elements of the soup.
Common Mistakes to Avoid
When making Anti Inflammatory Turmeric Chicken Soup, it’s easy to overlook a few key details that can affect the dish’s flavor and texture.
- Using the wrong type of chicken – Opt for boneless skinless thighs or breasts for best results. Using bone-in chicken may alter cooking times and texture.
- Overcooking the vegetables – Be mindful of cooking times; overcooked veggies lose their texture. Add them at appropriate stages for optimal crunch.
- Skipping the spices – Spices like turmeric and garlic are essential for flavor. Make sure to sauté them properly to release their full potential.
- Not tasting as you go – Always taste your soup while cooking. Adjust salt and seasoning gradually to achieve a balanced flavor.
- Boiling too vigorously – High heat can split coconut milk, ruining the creamy texture. Keep it at a low simmer once added.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Enjoy within 3-4 days for best taste and quality.
Freezing Anti Inflammatory Turmeric Chicken Soup
- Transfer to freezer-safe containers or bags.
- Can be frozen for up to 2-3 months.
Reheating Anti Inflammatory Turmeric Chicken Soup
- Oven – Preheat to 350°F (175°C) and heat in a covered dish until warm, about 20-30 minutes.
- Microwave – Heat in short bursts, stirring in between to ensure even heating.
- Stovetop – Warm over medium heat until steaming, stirring occasionally.
Frequently Asked Questions
Here are some common questions about making Anti Inflammatory Turmeric Chicken Soup.
What makes this soup anti-inflammatory?
This soup features turmeric, which contains curcumin known for its anti-inflammatory properties. Combined with other fresh ingredients, it promotes overall health.
Can I make this soup vegetarian?
Yes! Substitute chicken with chickpeas or tofu and use vegetable broth instead of chicken broth for a delightful vegetarian option.
How can I customize this recipe?
Feel free to add your favorite vegetables like spinach or zucchini. You can also experiment with different spices according to your taste preferences.
Is this soup suitable for meal prep?
Absolutely! This Anti Inflammatory Turmeric Chicken Soup is perfect for meal prep since it stores well and reheats easily.
What do I serve with this soup?
Serve it with crusty bread or a side salad for a wholesome meal that’s both comforting and nutritious.
Final Thoughts
Anti Inflammatory Turmeric Chicken Soup is not only delicious but also incredibly versatile. You can customize it with various vegetables or proteins based on your preference. It’s the ideal choice for a comforting family dinner or meal prep, ensuring that everyone enjoys wholesome nourishment effortlessly. Try it today!
Anti Inflammatory Turmeric Chicken Soup
This Anti Inflammatory Turmeric Chicken Soup is a nourishing blend of tender chicken, vibrant vegetables, and aromatic spices that not only warms the soul but also supports your immune system. Perfect for cozy family dinners or meal prep, this one-pot recipe is both comforting and healthy. With its creamy coconut milk base and a medley of fresh veggies, each bowl promises rich flavors and essential nutrients. Whether you’re feeling under the weather or simply craving something wholesome, this soup is sure to satisfy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: Global
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 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
- Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced leek, carrots, celery, and salt; sauté for 14-16 minutes until soft.
- Stir in chopped garlic, turmeric, and poultry seasoning; cook for an additional 2-3 minutes until fragrant.
- Pour in chicken broth and coconut milk; add raw chicken and simmer on low for 15-20 minutes until chicken is cooked through.
- Remove chicken from the pot; shred or dice it before returning it to the soup along with peas and parsley.
- Simmer for another 5 minutes to heat through; season with salt and pepper to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 4g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg
