This Anti Inflammatory Turmeric Chicken Soup is a comforting, nourishing dish perfect for any season. With its vibrant flavors and hearty ingredients, this soup provides not only warmth but also a host of health benefits. Ideal for family dinners or meal prep, it’s packed with vegetables and rich in anti-inflammatory properties. Enjoy a bowl of this delicious chicken soup that supports your well-being!
Why You’ll Love This Recipe
- Easy to Make: This recipe is simple and can be prepared in under an hour, making it perfect for busy weeknights.
- Nutrient-Rich: Packed with vegetables like carrots, leeks, and peas, this soup is loaded with essential vitamins and minerals.
- Versatile Options: Suitable for various diets, including dairy-free, paleo, gluten-free, and even vegetarian with a few adjustments.
- Flavorful Profile: The combination of turmeric and poultry seasoning adds a warming spice that enhances the overall flavor.
- Meal Prep Friendly: This soup stores well in the refrigerator or freezer, making it easy to prepare ahead of time.
Tools and Preparation
To create this delicious anti inflammatory turmeric chicken soup, some essential tools will make your cooking experience smoother.
Essential Tools and Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
Importance of Each Tool
- Large soup pot: A spacious pot allows for even cooking and ample room to stir the ingredients without spilling.
- Sharp knife: A sharp knife makes chopping vegetables quick and safe, ensuring consistent sizes for even cooking.
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. The best way to warm up when you need some homemade nourishment! Dairy free, paleo, gluten free, vegetarian option.
Vegetables
- 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
Seasonings
- 1 teaspoon kosher salt
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Liquids
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein
- 1 1/4 pounds boneless skinless thighs or breasts
Optional Add-ins
- 1 10-ounce bag frozen peas
- 1/4 cup chopped fresh parsley
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 along with turmeric and poultry seasoning. Continue sautéing for another 2-3 minutes while stirring frequently until the spices release their fragrant aroma.
Step 3: Simmer the Soup
Pour in the chicken broth and coconut milk. Add raw chicken to the pot while scraping any stuck-on bits from the bottom. Ensure that the chicken is submerged beneath the broth. Partially cover the pot and simmer on low heat until the chicken is cooked through (about 15-20 minutes). Avoid boiling too vigorously to prevent splitting of coconut milk.
Step 4: Shred Chicken
Remove the lid from the pot once done simmering. Take out the chicken breast/thighs onto a cutting board to cool slightly before cutting into bite-sized pieces or shredding using two forks.
Step 5: Combine Ingredients
Return the shredded chicken back into the pot along with frozen peas (if using) and chopped fresh parsley. Bring back to a slow simmer for about 5 minutes until peas are bright green and tender.
Step 6: Season & Serve
Adjust seasoning with salt and pepper according to your taste preferences. Serve hot garnished with extra parsley if desired. Enjoy your warm bowl of anti inflammatory turmeric chicken soup!
How to Serve Anti Inflammatory Turmeric Chicken Soup
This anti inflammatory turmeric chicken soup is not only delicious but also versatile. Serve it in various ways to enhance your meal experience.
With Fresh Bread
- Crusty Baguette: Pair the soup with a warm, crusty baguette for dipping.
- Garlic Bread: Add a garlic bread slice to bring an extra layer of flavor.
Topped with Greens
- Fresh Parsley: Garnish your soup with chopped fresh parsley for a burst of color and freshness.
- Spinach: Stir in some fresh spinach just before serving for added nutrients.
As a Meal Prep Option
- Containers for Storage: Portion the soup into airtight containers, making it easy to grab for lunch or dinner throughout the week.
- Freezing: This soup freezes well, so consider making a large batch and freezing individual servings.
With a Side Salad
- Mixed Green Salad: Serve alongside a simple mixed green salad to add crunch and freshness.
- Caesar Salad: A classic Caesar salad can complement the flavors of the soup nicely.
How to Perfect Anti Inflammatory Turmeric Chicken Soup
Creating the perfect anti inflammatory turmeric chicken soup is all about balancing flavors and textures. Here are some tips to elevate your dish.
- Use Fresh Ingredients: Fresh vegetables provide better flavor and nutrients compared to frozen or canned options.
- Adjust Seasoning: Taste as you go. Feel free to add more salt or spices according to your preference.
- Cook Low and Slow: Simmering on low heat allows flavors to meld beautifully without losing the integrity of coconut milk.
- Shred Chicken for Texture: Shredding the chicken instead of chopping creates a more comforting texture in each spoonful.
- Experiment with Spices: Try adding ginger or cumin for an additional depth of flavor if you desire.
- Add More Veggies: Feel free to include other veggies like bell peppers or zucchini for added nutrients.
Best Side Dishes for Anti Inflammatory Turmeric Chicken Soup
Pairing your anti inflammatory turmeric chicken soup with complementary side dishes enhances its appeal. Here are some fantastic options:
- Quinoa Salad: A light quinoa salad with cherry tomatoes, cucumber, and lemon dressing adds freshness.
- Roasted Vegetables: Roasted seasonal vegetables bring sweetness that balances the spices in the soup.
- Brown Rice: Serve with brown rice for a hearty addition that absorbs the soup’s flavors well.
- Avocado Toast: Creamy avocado on toasted whole-grain bread makes a nutritious pairing.
- Couscous Pilaf: A fluffy couscous pilaf with herbs offers an aromatic side that matches perfectly.
- Sweet Potato Fries: Crispy sweet potato fries introduce a delightful crunch alongside your warm bowl of soup.
Common Mistakes to Avoid
Making this Anti Inflammatory Turmeric Chicken Soup can be a joyful experience, but there are common pitfalls to watch out for.
- Ignoring the sauté time: Sautéing the vegetables properly is key. Skipping this step can lead to a bland soup. Make sure to cook until they soften and caramelize.
- Using low-quality spices: Poor quality turmeric or poultry seasoning can diminish flavor. Invest in fresh, high-quality spices to enhance your soup’s taste.
- Overcooking the chicken: Cooking the chicken too long can make it tough. Remove it from the pot as soon as it’s cooked through and shred it gently.
- Boiling instead of simmering: Boiling can cause coconut milk to split, resulting in an undesirable texture. Always keep the soup at a gentle simmer.
- Neglecting seasoning adjustments: Tasting your soup before serving is crucial. Adjust salt and pepper according to your preferences for a well-balanced dish.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The soup will last up to 4 days in the refrigerator.
Freezing Anti Inflammatory Turmeric Chicken Soup
- Allow the soup to cool completely before freezing.
- Freeze in airtight containers or freezer bags for up to 3 months.
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 short intervals, stirring frequently until hot, ensuring even warming.
- Stovetop: Gently reheat on medium-low heat, stirring occasionally until warmed throughout.
Frequently Asked Questions
Here are some common questions about making Anti Inflammatory Turmeric Chicken Soup.
Can I make this soup vegetarian?
Yes! You can substitute chicken with chickpeas or tofu and use vegetable broth for a delicious vegetarian option.
What are the health benefits of turmeric?
Turmeric contains curcumin, known for its anti-inflammatory properties and potential health benefits like improved digestion and joint health.
How can I customize this recipe?
Feel free to add more vegetables like spinach or kale, or swap chicken broth for bone broth for added richness.
Is this soup good for meal prep?
Absolutely! This Anti Inflammatory Turmeric Chicken Soup is perfect for meal prep. It reheats well and stays fresh in the fridge or freezer.
Final Thoughts
This Anti Inflammatory Turmeric Chicken Soup combines nourishing ingredients that promote wellness in every bowl. It’s versatile—add your favorite veggies or adjust spices to match your taste. Give it a try; you might find your new go-to comfort meal!
Anti Inflammatory Turmeric Chicken Soup
Indulge in the warmth and nourishment of this Anti Inflammatory Turmeric Chicken Soup. Perfect for any season, this delightful dish combines tender chicken, vibrant vegetables, and aromatic spices, all simmered to perfection in a creamy coconut milk broth. Not only does it offer a comforting experience, but it also boasts a wealth of health benefits thanks to turmeric’s anti-inflammatory properties. Ideal for family dinners or meal prep, you’ll find this soup is as versatile as it is delicious. Serve it alongside crusty bread or a light salad for a wholesome meal that supports your well-being.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Simmering
- Cuisine: Comfort Food
Ingredients
- 1 medium onion, diced
- 1 large leek, sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1.25 lbs boneless skinless chicken thighs or breasts
- optional: frozen peas and fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat and sauté onions, leeks, carrots, celery, and salt until softened (14-16 minutes).
- Stir in garlic, turmeric, and poultry seasoning; cook until fragrant (2-3 minutes).
- Add chicken broth and coconut milk; submerge the chicken and simmer on low until cooked through (15-20 minutes).
- Remove chicken to shred; return to pot along with peas if using and simmer for an additional 5 minutes.
- Adjust seasoning with salt and pepper before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
