This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish perfect for chilly evenings or when you need a health boost. Packed with vibrant vegetables and flavorful spices, this one-pot meal is not only delicious but also supports your immune system. It’s easy to prepare, making it a great choice for meal prep or family dinners. Enjoy a bowl of warmth and wellness that fits into various dietary needs, from dairy-free and paleo to gluten-free.
Why You’ll Love This Recipe
- Nutrient-Rich: This soup is loaded with veggies like leeks, carrots, and peas, making it a wholesome meal that nourishes your body.
- Flavorful: The combination of turmeric, garlic, and poultry seasoning creates a rich flavor profile that elevates traditional chicken soup.
- Versatile: Perfect for lunch or dinner, this soup can be enjoyed alone or paired with crusty bread for a complete meal.
- Easy to Make: With simple steps and one pot required, this recipe saves time on both cooking and cleanup.
- Diet-Friendly: Suitable for various diets, including dairy-free, paleo, gluten-free, and even offers a vegetarian option.
Tools and Preparation
To create this delicious anti inflammatory turmeric chicken soup, gather the following essential tools. Having the right equipment will make your cooking experience smoother 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 large batches of soup evenly without overflow.
- Sharp knife: Ensures quick and safe chopping of vegetables, making prep time shorter.
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
Add chopped garlic, turmeric, and poultry seasoning to the pot. Continue sautéing for another 2–3 minutes 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. Bring everything to a bare simmer while ensuring the chicken is submerged beneath the broth. Partially cover the pot. Simmer on low until the chicken is cooked through and veggies are tender—approximately 15–20 minutes. Avoid boiling too vigorously to prevent splitting the coconut milk.
Step 4: Shred Chicken
Remove the lid from the pot. Take out the chicken to cool slightly on a cutting board. Cut into bite-sized pieces or shred using two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer for about 5 minutes until peas are bright green and tender.
Step 5: Season & Serve
Season your anti inflammatory turmeric chicken soup with additional salt and pepper as needed. Serve garnished with extra parsley if desired. Enjoy your warm bowl of nourishment!
How to Serve Anti Inflammatory Turmeric Chicken Soup
Serving Anti Inflammatory Turmeric Chicken Soup can elevate your dining experience. This nourishing soup is not only comforting but also versatile. Here are some great ways to serve this delightful dish.
In a Bowl with Fresh Herbs
- Top each bowl with fresh parsley or cilantro for a burst of flavor and color.
- A squeeze of lime or lemon juice can enhance the brightness of the soup.
With Crusty Bread
- Serve alongside a slice of crusty whole-grain bread for dipping.
- Consider using gluten-free bread if you prefer a gluten-free option.
Over Rice or Quinoa
- Pour the soup over cooked brown rice or quinoa for added texture and nutrients.
- This combination makes for a more filling meal, perfect for lunch or dinner.
As a Starter
- Use small bowls to serve the soup as an appetizer before a larger meal.
- This approach is great for dinner parties and special occasions.
With a Side Salad
- Pair with a light side salad featuring mixed greens, tomatoes, and cucumbers.
- A simple vinaigrette dressing complements the flavors of the soup well.
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 spices significantly enhance the flavor of your soup.
- Sauté thoroughly: Make sure to sauté onions and leeks until they are caramelized for depth of flavor.
- Control heat carefully: Simmer gently; avoid boiling to prevent coconut milk from splitting.
- Adjust seasonings: Taste before serving and adjust salt and pepper according to your preference.
- Let it rest: Allow the soup to sit for a few minutes after cooking; this helps meld the flavors together.
- Storage tips: Refrigerate leftovers in an airtight container; it keeps well for 3-4 days.
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 fantastic options that complement its flavors beautifully.
- Quinoa Salad: A refreshing salad made with quinoa, diced vegetables, and a lemon vinaigrette adds protein and crunch.
- Roasted Vegetables: Seasoned root veggies roasted until tender provide sweetness that balances the savory soup.
- Garlic Bread: Crispy garlic bread is perfect for dipping into the warm broth, enhancing every spoonful.
- Steamed Broccoli: Lightly steamed broccoli adds nutrients and pairs well with the turmeric’s earthy tones.
- Cucumber Raita: This cooling yogurt-based dish helps balance the spices in the soup—great if you prefer something refreshing!
- Green Beans Almondine: Sautéed green beans with almonds add a nutty flavor and crunch that complements the soup’s texture.
Common Mistakes to Avoid
Making Anti Inflammatory Turmeric Chicken Soup can be a delightful experience, but there are some common pitfalls to watch out for.
- Using Too Much Salt: Adding too much salt can overpower the flavors. Start with less and adjust to taste at the end.
- Not Cooking the Veggies Enough: Veggies should be tender for the best texture. Sauté them until they start to caramelize, enhancing their sweetness.
- Skipping the Coconut Milk: Coconut milk adds creaminess and flavor. Don’t skip it; it balances the spices beautifully.
- Overcooking the Chicken: Overcooked chicken can become dry. Remove it when fully cooked, then shred or chop it before returning it to the soup.
- Neglecting Fresh Herbs: Fresh parsley adds brightness. Always finish with fresh herbs for an uplifting flavor boost.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow the soup to cool before sealing to maintain freshness.
Freezing Anti Inflammatory Turmeric Chicken Soup
- Freeze in portions for up to 3 months.
- Use freezer-safe containers or bags, leaving space for expansion.
Reheating Anti Inflammatory Turmeric Chicken Soup
- Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish covered with foil until warmed through.
- Microwave: Heat in a microwave-safe bowl on high for 2-3 minutes, stirring halfway.
- Stovetop: Simmer gently over medium heat, stirring occasionally until hot.
Frequently Asked Questions
Here are some common questions about making Anti Inflammatory Turmeric Chicken Soup.
Can I use other meats instead of chicken?
Yes! You can substitute turkey or even tofu for a vegetarian option while keeping the same delicious flavors.
How spicy is this soup?
This soup is not meant to be spicy. The turmeric provides warmth without heat, making it suitable for all palates.
Can I make this soup in advance?
Absolutely! It’s perfect for meal prep and tastes even better the next day as flavors meld together.
What can I serve with Anti Inflammatory Turmeric Chicken Soup?
Serve with crusty bread or a fresh salad for a complete meal that’s comforting and nutritious.
Final Thoughts
This Anti Inflammatory Turmeric Chicken Soup is not only healthy but also incredibly versatile. You can customize it with your favorite vegetables or proteins. It’s perfect for cozy family dinners or meal prep throughout the week. Give this recipe a try and warm up with homemade nourishment!
Anti Inflammatory Turmeric Chicken Soup
Indulge in the warmth of Anti Inflammatory Turmeric Chicken Soup, a nourishing dish perfect for chilly evenings or as a health boost. This one-pot wonder combines tender chicken with vibrant vegetables like leeks, carrots, and peas, all infused with the earthy flavors of turmeric and garlic. Not only is this soup comforting and delicious, but it also supports your immune system with its anti-inflammatory properties. Easy to prepare, it’s ideal for meal prep or family dinners, fitting various dietary needs including gluten-free and dairy-free options. Enjoy a bowl filled with wellness and flavor that will leave you satisfied and rejuvenated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
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. Add diced onion, sliced leeks, carrots, celery, and salt; sauté until softened (about 14–16 minutes).
- Stir in chopped garlic, turmeric, and poultry seasoning for 2–3 minutes until fragrant.
- Pour in chicken broth and coconut milk. Add raw chicken; bring to a simmer while partially covered. Cook until chicken is cooked through (15–20 minutes).
- Remove chicken to shred or chop before returning to the pot with peas and parsley; simmer for another 5 minutes.
- Adjust seasoning with salt and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
