This Anti Inflammatory Turmeric Chicken Soup is a delightful blend of nourishing ingredients that warms the soul. Perfect for family dinners or meal prep, this soup offers a rich combination of flavors and health benefits. The turmeric not only gives it a vibrant color but also provides anti-inflammatory properties, making it an excellent choice for a cozy night in or when you’re feeling under the weather.
Why You’ll Love This Recipe
- Easy to Prepare: With just one pot needed, cleanup is a breeze!
- Packed with Nutrients: This soup is loaded with vegetables and spices that boost your immune system.
- Versatile Serving Options: Enjoy it as a hearty dinner, comforting lunch, or even freeze for later.
- Flavorful and Satisfying: The combination of coconut milk and spices creates a deliciously creamy texture.
- Diet-Friendly: It’s dairy-free, paleo-friendly, and gluten-free, catering to various dietary needs.
Tools and Preparation
To make this delicious anti inflammatory turmeric chicken soup, you will need some essential tools. Having the right equipment can make cooking easier and more enjoyable.
Essential Tools and Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
Importance of Each Tool
- Large soup pot: Ideal for cooking all ingredients together without splattering.
- Sharp knife: A good knife speeds up chopping vegetables and makes prep work more efficient.
- Measuring cups and spoons: Accurate measurements ensure that your soup has the perfect balance of flavors.
Ingredients
This anti inflammatory turmeric chicken soup is made in one pot with leeks, onions, carrots, celery, peas, chicken, chicken broth, coconut milk, and flavorful spices. It is packed with veggies and perfect for meal prep or family dinner.
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
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 1 teaspoon kosher salt. Sauté while stirring occasionally until the 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 to sauté for another 2-3 minutes while stirring frequently until the spices are fragrant.
Step 3: Combine Ingredients
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 beneath the liquid before partially covering. Simmer on low heat until the chicken cooks through (about 15–20 minutes). Avoid boiling too vigorously to keep the coconut milk from splitting.
Step 4: Shred Chicken
Remove the lid from the pot once done cooking. Take out the chicken onto a cutting board to cool slightly. Cut into bite-sized pieces or shred it using two forks before returning it to the soup along with frozen peas (if using) and fresh parsley.
Step 5: Final Seasoning
Bring back to a slow simmer so that everything warms through—about 5 minutes until peas are bright green and tender. Season with salt and pepper as desired before serving garnished with extra parsley if desired. Enjoy!
How to Serve Anti Inflammatory Turmeric Chicken Soup
This anti inflammatory turmeric chicken soup is not only nourishing but also versatile in how you can serve it. Here are some delightful serving suggestions to enhance your dining experience.
With Fresh Herbs
- Chopped Parsley: Sprinkle fresh parsley on top for a burst of color and flavor.
- Cilantro: Add chopped cilantro for a fresh, zesty kick that complements the spices.
Accompanied by Bread
- Crusty Artisan Bread: Serve with slices of warm, crusty bread for dipping.
- Garlic Bread: A buttery garlic bread pairs perfectly with this comforting soup.
Served with a Side Salad
- Mixed Greens Salad: A light mixed greens salad adds freshness and crunch to your meal.
- Caesar Salad: The richness of a Caesar salad balances the flavors of the soup beautifully.
Topped with Crunchy Elements
- Toasted Nuts: Sprinkle toasted almonds or cashews on top for added texture and nutrition.
- Croutons: Add crispy croutons for extra crunch and flavor.
As a Meal Prep Option
- In Meal Prep Containers: Store in individual portions for quick lunches throughout the week.
How to Perfect Anti Inflammatory Turmeric Chicken Soup
To ensure your anti inflammatory turmeric chicken soup turns out perfect every time, consider these helpful tips.
- Flavor Boost: Use fresh turmeric instead of dried for a more robust flavor and added health benefits.
- Adjust Consistency: If the soup is too thick, add more chicken broth or coconut milk until desired consistency is reached.
- Add Vegetables: Feel free to toss in additional veggies like spinach or kale for more nutrients and color.
- Cook Chicken Gently: Simmer the chicken gently to avoid tough meat; high heat can lead to dryness.
- Season Gradually: Taste and adjust seasonings towards the end of cooking to avoid over-salting from the start.
- Cool Before Storing: Let the soup cool completely before transferring it to containers for storage to maintain freshness.
Best Side Dishes for Anti Inflammatory Turmeric Chicken Soup
Pairing side dishes with your anti inflammatory turmeric chicken soup can elevate your meal. Here are some excellent options to consider.
- Quinoa Salad: A light quinoa salad adds protein and complements the soup’s flavors well.
- Roasted Vegetables: Seasonal roasted vegetables bring sweetness and an earthy element to balance the soup.
- Sweet Potato Wedges: Crispy sweet potato wedges provide a comforting side that pairs beautifully with the warmth of the soup.
- Brown Rice Pilaf: A nutty brown rice pilaf enhances the meal’s heartiness while remaining healthy.
- Zucchini Noodles: Light and refreshing, zucchini noodles offer a low-carb option that pairs well with this dish.
- Stuffed Bell Peppers: Colorful stuffed peppers make a filling side that complements the flavors of turmeric chicken soup.
Common Mistakes to Avoid
When making Anti Inflammatory Turmeric Chicken Soup, it’s easy to overlook some key details that can affect the outcome. Here are common mistakes to avoid for the best results.
- Skipping the Sauté Step: Failing to sauté the vegetables properly can lead to a lack of flavor. Always take time to cook them until soft and fragrant.
- Using Low-Quality Spices: Using old or low-quality turmeric and seasonings can diminish the soup’s health benefits and flavor. Invest in fresh, high-quality spices for the best results.
- Not Adjusting Seasoning: Overlooking salt and pepper adjustments can result in bland soup. Taste as you go and adjust seasoning before serving.
- Boiling Instead of Simmering: Boiling the soup too vigorously can cause the coconut milk to split, affecting consistency. Always keep it at a gentle simmer.
- Ignoring Chicken Thickness: Using chicken pieces that are too thick may lead to uneven cooking. Cut chicken into uniform sizes for even doneness.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the refrigerator for up to 4 days.
Freezing Anti Inflammatory Turmeric Chicken Soup
- Use freezer-safe containers or bags for storage.
- Freeze for up to 3 months for optimal freshness.
Reheating Anti Inflammatory Turmeric Chicken Soup
- Oven: Preheat your oven to 350°F (175°C) and heat in an oven-safe dish until warmed through, about 20-25 minutes.
- Microwave: Heat in a microwave-safe bowl, stirring halfway through, until hot (about 2-3 minutes).
- Stovetop: Simmer on low heat in a pot until heated through, stirring occasionally.
Frequently Asked Questions
Here are some common questions about making Anti Inflammatory Turmeric Chicken Soup.
Can I make this soup in advance?
Yes! This soup keeps well in the fridge or freezer and makes for easy meal prep.
What are the health benefits of turmeric?
Turmeric is known for its anti-inflammatory properties, which can help boost immunity and reduce inflammation.
Can I use other proteins instead of chicken?
Absolutely! You can substitute chicken with tofu or chickpeas for a vegetarian option while still enjoying great flavors.
How do I make this soup spicier?
For added heat, consider adding red pepper flakes or fresh ginger during cooking.
Is this soup suitable for meal prep?
Yes! It’s perfect for meal prep as it stores well and reheats easily without losing flavor.
Final Thoughts
This Anti Inflammatory Turmeric Chicken Soup is not just delicious; it’s also nourishing and versatile. You can customize it by adding your favorite vegetables or adjusting spices to suit your taste. Give this comforting recipe a try; it’s sure to warm your heart and satisfy your cravings!
Anti Inflammatory Turmeric Chicken Soup
Cozy up with our Anti Inflammatory Turmeric Chicken Soup, your go-to dish for warmth and nourishment. This delightful one-pot soup combines tender chicken, vibrant vegetables, and aromatic spices, all enhanced by the golden touch of turmeric. Known for its anti-inflammatory benefits, turmeric not only adds a beautiful hue but also contributes to your overall wellness. Perfect for family dinners or meal prep, this soup is not just hearty but also versatile—serving beautifully as a comforting lunch or a cozy dinner on chilly nights. With its creamy texture from coconut milk and a medley of spices, it’s bound to become a beloved staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
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 pot over medium heat. Sauté diced onion, leeks, carrots, celery, and salt until softened (about 14-16 minutes).
- Stir in chopped garlic, turmeric, and poultry seasoning; cook for another 2-3 minutes.
- Pour in chicken broth and coconut milk, adding raw chicken pieces. Simmer gently for 15-20 minutes until chicken is cooked through.
- Remove chicken to shred before returning it to the pot along with frozen peas and parsley.
- Simmer for an additional 5 minutes before adjusting seasoning to taste.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg
