why make this recipe
This Anti Inflammatory Turmeric Chicken Soup is not just delicious, but it also offers many health benefits. Turmeric is known for its anti-inflammatory properties, making this soup a perfect choice for anyone looking to boost their health. It’s warm, comforting, and packed with nutrients from fresh vegetables and chicken. Whether you’re feeling under the weather or just want a hearty meal, this soup has you covered.
how to make Anti Inflammatory Turmeric Chicken Soup
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
Directions:
- Heat olive oil over medium heat in a large soup pot.
- Add onions, leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté, stirring occasionally, until the leeks are soft and starting to caramelize, about 14-16 minutes.
- Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until the spices and garlic are fragrant.
- Pour in the broth and coconut milk, then add the raw chicken to the pot. Make sure the chicken is submerged beneath the broth. Partially cover the pot and bring to a bare simmer.
- Let it simmer on low until the chicken is cooked through and the veggies are tender—about 15-20 minutes. Avoid boiling the soup too vigorously to prevent the coconut milk from splitting.
- Remove the lid and take out the chicken to cool slightly. Cut into bite-sized pieces or shred using two forks. Return the chicken to the pot along with frozen peas (if using) and fresh parsley.
- Bring the soup back to a slow simmer and let everything warm through, about 5 minutes, until the peas are bright green and soft.
- Season to taste with salt and pepper. Serve with a little extra parsley if desired. Enjoy!
how to serve Anti Inflammatory Turmeric Chicken Soup
This soup is perfect as a main course or a light meal. You can serve it in deep bowls with a sprinkle of fresh parsley on top. It pairs wonderfully with crusty bread or a simple green salad for a balanced meal.
how to store Anti Inflammatory Turmeric Chicken Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will keep well for about 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
tips to make Anti Inflammatory Turmeric Chicken Soup
- Fresh Ingredients: Use fresh vegetables for better flavor.
- Adjust Spices: Feel free to adjust the amount of turmeric and seasoning according to your taste.
- Chicken Options: You can use chicken breast or thigh, depending on your preference.
variation
You can make this soup vegetarian by substituting the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth and skip the chicken entirely for a plant-based version.
FAQs
1. Can I use canned chicken?
Yes, you can use canned chicken if you’re short on time. Just add it in during the last few minutes of cooking to heat through.
2. Is this soup spicy?
No, this soup is not spicy. The turmeric gives it an earthy flavor, but it is not hot. You can add some chili flakes if you prefer a kick.
3. Can I add other vegetables?
Absolutely! Feel free to add other veggies like spinach, kale, or bell peppers according to your preferences or what’s in season.
