This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish perfect for any occasion. It’s made in just one pot, featuring a delightful mix of leeks, onions, carrots, celery, chicken, and invigorating spices. This soup not only warms you up but also packs a punch of health benefits, making it ideal for family dinners or meal prep. Plus, it caters to various dietary needs, being dairy-free, paleo, gluten-free, and offering a vegetarian option.
Why You’ll Love This Recipe
- Nutritious Boost: Packed with anti-inflammatory ingredients like turmeric and fresh vegetables that support overall health.
- One-Pot Wonder: Simplifies clean-up and minimizes cooking time while delivering rich flavors.
- Versatile Meal Prep: Perfect for batch cooking; store leftovers in the fridge or freezer for quick meals on busy days.
- Comforting Flavor: The combination of coconut milk and spices creates a creamy, delicious broth that everyone will love.
- Customizable Ingredients: Easily adapt the recipe to include your favorite vegetables or protein options.
Tools and Preparation
Before diving into making the soup, gather your essential tools to streamline the process.
Essential Tools and Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
Importance of Each Tool
- Large soup pot: Ideal for cooking all ingredients together without spilling; ensures even heat distribution.
- Cutting board: Provides a safe surface for chopping veggies and chicken; prevents cross-contamination.
- Sharp knife: Makes slicing through vegetables and meat effortless; enhances safety by reducing slip accidents.
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 leeks are soft and starting to caramelize—about 14–16 minutes.
Step 2: Add Spices
- Stir in chopped garlic, turmeric, and poultry seasoning.
- Continue to sauté for another 2–3 minutes until the spices are fragrant.
Step 3: Combine Ingredients
- Pour in chicken broth and coconut milk.
- Add raw chicken to the pot while scraping up any stuck bits from the bottom.
- Bring to a bare simmer ensuring the chicken is submerged beneath the broth; partially cover the pot.
Step 4: Cook the Chicken
- Simmer on low until chicken is cooked through and veggies are tender—about 15–20 minutes.
- Avoid boiling vigorously to prevent splitting coconut milk.
Step 5: Prepare Chicken & Finish Cooking
- Remove lid from the soup; take out the chicken onto a cutting board to cool slightly.
- Cut into bite-sized pieces or shred using two forks before returning to the pot along with frozen peas (if using) and fresh parsley.
- Allow everything to warm through—about 5 minutes until peas are bright green.
Step 6: Season & Serve
- Season with salt and pepper as desired.
- Serve garnished with extra parsley if desired and enjoy your warm bowl of nourishment!
How to Serve Anti Inflammatory Turmeric Chicken Soup
This anti inflammatory turmeric chicken soup is versatile and comforting, making it a great option for various occasions. Whether you’re enjoying a quiet evening at home or hosting a gathering, here are some serving suggestions to enhance your meal.
Pair with Crusty Bread
- Freshly baked baguette or sourdough is perfect for dipping into the rich broth.
Add a Side Salad
- A light green salad with lemon vinaigrette can provide a refreshing contrast to the warm soup.
Serve with Rice or Quinoa
- Spoon over cooked brown rice or quinoa for additional fiber and nutrients.
Garnish with Fresh Herbs
- Adding extra parsley or cilantro not only brightens the dish but also enhances its flavor.
Include Avocado Slices
- Creamy avocado slices on top add healthy fats and make the soup even more satisfying.
Drizzle with Coconut Cream
- A swirl of coconut cream can elevate the richness and give it an exotic touch.
How to Perfect Anti Inflammatory Turmeric Chicken Soup
To ensure your anti inflammatory turmeric chicken soup turns out perfectly every time, consider these helpful tips.
Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor and nutritional value of your soup.
Don’t Rush the Sauté: Allowing the leeks and onions to caramelize brings out their natural sweetness and depth of flavor.
Monitor Cooking Temperature: Keep the heat low when simmering to prevent the coconut milk from splitting, ensuring a creamy texture.
Adjust Seasoning: Taste before serving and adjust salt and pepper according to your preference for optimal taste balance.
Best Side Dishes for Anti Inflammatory Turmeric Chicken Soup
Enjoying your soup alongside complementary side dishes can create a satisfying dining experience. Here are some excellent options:
Garlic Bread: Crunchy garlic bread complements the soup’s flavors while providing a delightful texture.
Cauliflower Rice: A low-carb alternative that works well as a base for your soup, adding extra nutrients without heaviness.
Roasted Vegetables: Seasonal roasted veggies add color, flavor, and additional health benefits to your meal.
Quinoa Salad: A chilled quinoa salad with cucumbers and tomatoes offers a refreshing contrast to the warm soup.
Stuffed Peppers: Colorful stuffed bell peppers filled with grains or beans can be a hearty addition that pairs nicely with the soup.
Baked Sweet Potatoes: The natural sweetness of baked sweet potatoes makes them an ideal pairing with this savory dish.
Chickpea Salad: A protein-packed chickpea salad enhances satiety while contributing delightful textures.
Cucumber Dill Yogurt Sauce: This cool sauce provides a creamy contrast that complements the spices in the soup beautifully.
Common Mistakes to Avoid
When making Anti Inflammatory Turmeric Chicken Soup, avoiding these common mistakes can enhance your cooking experience and the final dish.
- Overcooking the vegetables: Cooking veggies too long can make them mushy. Sauté them until just tender for a better texture.
- Skipping the seasoning: Not adding enough salt or spices can lead to bland soup. Taste as you go and adjust seasoning at the end.
- Using low-quality broth: A weak broth affects flavor. Opt for quality chicken broth for a richer taste.
- Neglecting to shred chicken properly: Leaving large chunks of chicken makes it harder to eat. Shred or cut into bite-sized pieces for a more enjoyable experience.
- Boiling instead of simmering: Boiling can curdle the coconut milk. Keep the soup at a bare simmer for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Use within 3-4 days for best freshness.
Freezing Anti Inflammatory Turmeric Chicken Soup
- Allow soup to cool completely before freezing.
- Store in freezer-safe containers or bags.
- Can be frozen for up to 3 months.
Reheating Anti Inflammatory Turmeric Chicken Soup
- Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish, cover, and heat for about 20 minutes.
- Microwave: Heat in a microwave-safe bowl. Cover loosely and heat in 1-minute intervals until hot.
- Stovetop: Pour into a saucepan over medium heat. Stir occasionally until heated through.
Frequently Asked Questions
This section addresses some common queries regarding the Anti Inflammatory Turmeric Chicken Soup.
What are the benefits of Anti Inflammatory Turmeric Chicken Soup?
This soup combines turmeric’s anti-inflammatory properties with nutritious vegetables and chicken, promoting overall health and wellness.
Can I make this soup vegetarian?
Yes! Substitute chicken with tofu or chickpeas and use vegetable broth instead for a vegetarian version.
How spicy is Anti Inflammatory Turmeric Chicken Soup?
The recipe is not spicy but has warming spices like turmeric and garlic, which add flavor without heat.
Can I use other vegetables in this soup?
Absolutely! Feel free to add any seasonal or favorite vegetables like spinach, zucchini, or bell peppers.
Final Thoughts
This Anti Inflammatory Turmeric Chicken Soup is not only comforting but also packed with nutrition. It’s perfect for meal prep or cozy family dinners. Feel free to customize it with your choice of vegetables or protein for variety. Give this recipe a try—your taste buds will thank you!
Recipes
Anti Inflammatory Turmeric Chicken Soup
Indulge in the warmth and wellness of our Anti Inflammatory Turmeric Chicken Soup. This one-pot wonder combines tender chicken, fresh vegetables, and aromatic spices to create a comforting dish brimming with health benefits. Infused with anti-inflammatory turmeric, this nutritious soup not only satisfies your taste buds but also supports overall well-being. Perfect for family dinners or quick meal prep, it caters to various dietary needs—dairy-free, gluten-free, paleo-friendly, and easily adaptable for vegetarians. With its creamy coconut milk broth and customizable ingredients, this soup is sure to become a household favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: Healthy
Ingredients
- Olive oil
- Onion
- Leek
- Carrots
- Celery
- Garlic
- Turmeric
- Poultry seasoning
- Chicken broth
- Coconut milk
- Boneless chicken thighs or breasts
- Frozen peas (optional)
- Fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion, leek, carrots, celery, and salt until soft (14–16 minutes).
- Add garlic, turmeric, and poultry seasoning; sauté until fragrant (2–3 minutes).
- Pour in chicken broth and coconut milk; add raw chicken. Simmer until cooked through (15–20 minutes).
- Remove chicken, shred it, and return to the pot along with peas and parsley; warm through.
- Adjust seasoning before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 760mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
