Anti-Inflammatory Turmeric Chicken Soup
Why Make This Recipe
Anti-Inflammatory Turmeric Chicken Soup is not just a delicious dish; it’s also a powerhouse of health benefits. Combining the anti-inflammatory properties of turmeric with nutrient-rich ingredients like chicken, vegetables, and coconut milk, this soup is perfect for those looking to boost their immune system or combat inflammation in their bodies. It’s an easy, comforting meal that warms you from the inside out, making it ideal for chilly days or when you’re feeling under the weather.
How to Make Anti-Inflammatory Turmeric Chicken Soup
Creating this vibrant and nourishing soup is a straightforward process. It begins with sautéing a medley of vegetables, then infusing the dish with aromatic spices. Once the chicken is added, the flavors meld beautifully, resulting in a comforting bowl of soup that’s both filling and healthful.
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 in a large pot over medium heat. Add diced onion, sliced leek, carrots, celery, and salt. Sauté for 14-16 minutes until softened.
- Stir in the chopped garlic, turmeric, and poultry seasoning; cook for an additional 2-3 minutes until fragrant.
- Pour in the chicken broth and coconut milk. Add chicken pieces; cover partially and simmer for 15-20 minutes until cooked through.
- Remove chicken to shred into bite-sized pieces; return to the pot along with frozen peas, if using. Simmer for 5 more minutes.
- Taste and adjust seasoning before serving hot garnished with fresh parsley.
How to Serve Anti-Inflammatory Turmeric Chicken Soup
Serve this hearty soup in warm bowls, garnished with fresh parsley for a pop of color and flavor. Paired with a slice of crusty bread or a light salad, it makes for a satisfying meal that can be enjoyed any time of the day.
How to Store Anti-Inflammatory Turmeric Chicken Soup
This soup can be stored in an airtight container in the refrigerator for up to 4 days. If you want to prolong its shelf life, consider freezing it. Portion it into freezer-safe containers, and it can last for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove or in the microwave until heated through.
Tips to Make Anti-Inflammatory Turmeric Chicken Soup
- Adjust Spices: Feel free to customize the spices to your palate. If you enjoy heat, add a pinch of cayenne pepper or red pepper flakes for a kick.
- Add More Veggies: This recipe is versatile. Try adding spinach, kale, or bell peppers for extra nutrients and vibrant colors.
- Use Different Proteins: If you prefer, substitute chicken with turkey or even tofu for a vegetarian option.
Variation
For a different twist, consider adding quinoa or brown rice to the soup. This adds a delightful texture and increases the fiber content, making it even more filling and nutritious. You could also switch out the coconut milk for a dairy option if preferred, though it may alter the soup’s flavor profile.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless skinless chicken breasts instead of thighs. Just be aware that chicken breasts can dry out faster, so keep an eye on the cooking time.
2. Is this soup gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, making it a suitable choice for those with gluten sensitivities.
3. Can I make this soup in a slow cooker?
Absolutely! You can sauté the vegetables and spices in a pan, then transfer them to a slow cooker. Add the chicken broth, chicken, and coconut milk, and cook on low for 6-8 hours or on high for about 4 hours. Shred the chicken and add peas just before serving.
Enjoy the warm and healing properties of Anti-Inflammatory Turmeric Chicken Soup, perfect for nurturing both body and soul!
Anti-Inflammatory Turmeric Chicken Soup
Ingredients
Soup Base
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, halved lengthwise and thinly sliced Use white and light green parts only
- 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 chicken thighs or breasts
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley For garnish
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add diced onion, sliced leek, carrots, celery, and salt. Sauté for 14-16 minutes until softened.
- Stir in chopped garlic, turmeric, and poultry seasoning; cook for an additional 2-3 minutes until fragrant.
- Pour in the chicken broth and coconut milk. Add chicken pieces; cover partially and simmer for 15-20 minutes until cooked through.
- Remove chicken to shred into bite-sized pieces; return to the pot along with frozen peas, if using. Simmer for 5 more minutes.
- Taste and adjust seasoning before serving hot garnished with fresh parsley.
