This anti-inflammatory turmeric chicken soup is a nourishing, flavorful dish, perfect for cozying up during cold days or supporting your health with its immune-boosting ingredients. Packed with leeks, onions, carrots, celery, peas, and tender chicken, it’s rich in both nutrients and comfort. The star ingredient, turmeric, not only adds a beautiful golden hue but also boasts anti-inflammatory benefits. The addition of coconut milk lends a creamy texture without dairy, making it paleo, gluten-free, and customizable to your dietary needs.
Why You’ll Love This Recipe:
- Rich, comforting, and warming.
- High in immune-boosting ingredients like turmeric, garlic, and fresh herbs.
- Made in one pot for easy cleanup.
- Dairy-free and gluten-free, with vegetarian adaptations.
- A great option for meal prep—perfect for reheating.
Ingredients You’ll Need:
- Olive Oil – For sautéing the vegetables.
- Onion & Leek – Provide aromatic sweetness and depth.
- Carrots & Celery – Classic soup veggies that bring flavor and texture.
- Garlic – A savory element with immune-boosting properties.
- Turmeric – The key anti-inflammatory spice.
- Poultry Seasoning – Enhances the flavor of the chicken.
- Chicken Broth – A rich base; vegetable broth can also be used.
- Coconut Milk – For a dairy-free creaminess.
- Chicken Thighs or Breasts – Either works for tender, juicy chicken pieces.
- Peas – For a pop of color and sweetness, or substitute with greens like spinach.
- Fresh Parsley – Adds a bright herbal finish.
How to Make Anti-Inflammatory Turmeric Chicken Soup:
Step-by-Step Instructions:
- Sauté the Vegetables: In a large pot, heat olive oil over medium. Sauté onions, leeks, carrots, celery, and a pinch of salt until soft and caramelized.
- Add Aromatics: Stir in chopped garlic, turmeric, and poultry seasoning, cooking until fragrant.
- Simmer Chicken and Broth: Add chicken broth, coconut milk, and the chicken. Simmer gently until the chicken is cooked through and the vegetables are tender.
- Shred Chicken: Remove the chicken, shred it with forks, and return it to the pot.
- Add Final Ingredients: Stir in frozen peas and fresh parsley, letting the peas cook through. Adjust seasoning with salt and pepper.
- Serve: Garnish with extra parsley and enjoy!
Cooking Tips:
- Coconut Milk: If you prefer a milder flavor, substitute with extra broth or cashew cream.
- Chicken Options: Use thighs for juicier meat or breasts for a leaner option. Don’t overcook the chicken to keep it tender.
- Texture: Blend part of the soup if you like a creamier consistency.
Helpful Tips:
- Meal Prep Friendly: This soup stores well in the fridge for up to 5 days and can be frozen for up to 4 months.
- Vegetarian Adaptation: Swap the chicken for white beans or quinoa and use vegetable broth for a plant-based version.
- Reheating: Reheat on the stove or in the microwave. If frozen, thaw overnight in the fridge.
Details:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-7 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy, Gluten-Free
- Diet: Paleo, Dairy-Free
Nutritional Information:
Per serving: Calories 250, Protein 20g, Carbs 15g, Fat 12g
Frequently Asked Questions:
Can I freeze this soup?
Yes, freeze it in airtight containers for up to 4 months. Thaw in the fridge overnight before reheating.
What can I use instead of coconut milk?
You can substitute cashew cream or simply use more broth for a lighter texture.
Storage Instructions:
Store leftovers in the fridge for up to 5 days or freeze for future meals. Reheat gently to avoid curdling.
Related Recipes:
Conclusion:
This anti-inflammatory turmeric chicken soup is a delicious, healing bowl of warmth, perfect for boosting your immune system and filling you up with wholesome ingredients. Whether you’re battling the cold season or simply craving a cozy, nutritious meal, this soup delivers with its vibrant flavors and nourishing qualities. Easy to prepare and adaptable to different diets, it’s a must-try for anyone looking to add a little golden glow to their dinner table!
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Anti-Inflammatory Turmeric Chicken Soup
Description
This anti-inflammatory turmeric chicken soup is a nourishing, flavorful dish, perfect for cozying up during cold days or supporting your health with its immune-boosting ingredients. Packed with leeks, onions, carrots, celery, peas, and tender chicken, it’s rich in both nutrients and comfort. The star ingredient, turmeric, not only adds a beautiful golden hue but also boasts anti-inflammatory benefits. The addition of coconut milk lends a creamy texture without dairy, making it paleo, gluten-free, and customizable to your dietary needs.
Ingredients
- Olive Oil – For sautéing the vegetables.
- Onion & Leek – Provide aromatic sweetness and depth.
- Carrots & Celery – Classic soup veggies that bring flavor and texture.
- Garlic – A savory element with immune-boosting properties.
- Turmeric – The key anti-inflammatory spice.
- Poultry Seasoning – Enhances the flavor of the chicken.
- Chicken Broth – A rich base; vegetable broth can also be used.
- Coconut Milk – For a dairy-free creaminess.
- Chicken Thighs or Breasts – Either works for tender, juicy chicken pieces.
- Peas – For a pop of color and sweetness, or substitute with greens like spinach.
- Fresh Parsley – Adds a bright herbal finish.
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium. Sauté onions, leeks, carrots, celery, and a pinch of salt until soft and caramelized.
- Add Aromatics: Stir in chopped garlic, turmeric, and poultry seasoning, cooking until fragrant.
- Simmer Chicken and Broth: Add chicken broth, coconut milk, and the chicken. Simmer gently until the chicken is cooked through and the vegetables are tender.
- Shred Chicken: Remove the chicken, shred it with forks, and return it to the pot.
- Add Final Ingredients: Stir in frozen peas and fresh parsley, letting the peas cook through. Adjust seasoning with salt and pepper.
- Serve: Garnish with extra parsley and enjoy!
