This Anti Inflammatory Turmeric Chicken Soup is a warm and nourishing dish designed to provide comfort on chilly days. Packed with vibrant vegetables and infused with the health-boosting properties of turmeric, this soup is not just tasty but also offers an array of benefits. It’s perfect for meal prep or serving at family gatherings, making it a versatile addition to your recipe collection.

Why You’ll Love This Recipe

• Nourishing Ingredients: The combination of chicken, fresh veggies, and spices ensures a hearty meal that supports overall health.
• Easy One-Pot Meal: Simplify your cooking process with this easy one-pot recipe, reducing cleanup time without sacrificing flavor.
• Versatile for All Occasions: Perfect for cozy dinners, lunch prep, or when you need a comforting bowl of soup.
• Dairy-Free and Gluten-Free: This soup fits various dietary needs without compromising on taste.
• Immune Boosting: The anti-inflammatory properties of turmeric make this soup a great choice for supporting your immune system.

Tools and Preparation

To create this delightful soup, you’ll need a few essential kitchen tools that will streamline your cooking process.

Essential Tools and Equipment

• Large soup pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Ladle

Importance of Each Tool

• Large soup pot: This allows you to cook all the ingredients together efficiently while providing ample space for simmering.
• Chef’s knife: A sharp chef’s knife makes chopping vegetables quick and safe, ensuring precision in your preparations.

this recipe

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.

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 and Aromatics

Add chopped garlic, turmeric, and poultry seasoning. Continue sautéing for another 2–3 minutes while stirring frequently until the spices and garlic are fragrant.

Step 3: Combine Broth and Chicken

Pour in the chicken broth and coconut milk. Add raw chicken pieces to the pot while scraping any stuck-on bits from the bottom. Bring to a gentle simmer while ensuring that the chicken is submerged beneath the broth. Partially cover the pot. Simmer on low until the chicken is cooked through—about 15–20 minutes. Avoid boiling too vigorously to prevent splitting of coconut milk.

Step 4: Shred Chicken & Add Peas

Remove the lid from the pot once done simmering. Transfer cooked chicken to a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks. Return chicken back into the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer allowing everything to warm through—about 5 minutes until peas are bright green and soft.

Step 5: Season & Serve

Taste your soup then season it with additional salt and pepper if needed. Serve hot garnished with extra parsley if desired. Enjoy your nourishing bowl of Anti Inflammatory Turmeric Chicken Soup!

How to Serve Anti Inflammatory Turmeric Chicken Soup

This flavorful soup is versatile and can be served in various ways to enhance your dining experience. Whether you’re enjoying it as a light lunch or a hearty dinner, consider these serving suggestions.

With Fresh Bread

• Crusty Baguette: Serve slices of warm, crusty baguette for dipping, adding a delightful crunch.
• Garlic Bread: A side of garlic bread complements the soup’s flavors beautifully.

Over Rice or Quinoa

• Steamed Jasmine Rice: Pour the soup over fluffy jasmine rice for a filling meal that adds texture.
• Quinoa: For a nutty flavor, serve the soup over cooked quinoa, enhancing the nutritional profile.

Topped with Herbs

• Fresh Parsley: Sprinkle additional chopped parsley on top for a burst of color and freshness.
• Cilantro: Add chopped cilantro for a different herbaceous note that complements the spices.

With Salad

• Garden Salad: A light garden salad with a vinaigrette pairs well and balances the richness of the soup.
• Caesar Salad: A classic Caesar salad offers crunch and flavor that contrasts nicely with the smooth soup.

How to Perfect Anti Inflammatory Turmeric Chicken Soup

To ensure your soup turns out delicious every time, follow these tips for perfection.

• Use Fresh Ingredients: Opt for fresh vegetables and herbs; they enhance flavor and nutrition.
• Control Heat Levels: Cook on low heat to avoid boiling; this prevents the coconut milk from splitting and preserves creaminess.
• Let It Simmer: Allow sufficient simmering time. This helps flavors meld together beautifully.
• Taste as You Go: Adjust seasoning gradually; this ensures you achieve the perfect balance of flavors tailored to your taste.
• Make Ahead: Prepare in advance and let it cool before refrigerating; the flavors deepen overnight.

Best Side Dishes for Anti Inflammatory Turmeric Chicken Soup

Pairing side dishes with your turmeric chicken soup can elevate your meal. Here are some great options that work well together.

1. Garlic Roasted Vegetables: Toss seasonal veggies in olive oil and garlic, then roast until tender for added nutrients and flavor.
2. Brown Rice Pilaf: Prepare brown rice with onions and herbs for a wholesome side that complements the soup’s flavors.
3. Avocado Toast: Top whole-grain bread with smashed avocado and sea salt for a creamy contrast.
4. Cucumber Salad: A refreshing cucumber salad dressed in lemon juice offers a crisp, cool bite next to the warm soup.
5. Hummus Platter: Serve assorted hummus with veggie sticks or pita chips for dipping—a healthy snack option alongside the soup.
6. Sweet Potato Fries: Bake sweet potatoes into fries seasoned with herbs; their sweetness pairs perfectly with savory soup notes.

Common Mistakes to Avoid

Making this delicious Anti Inflammatory Turmeric Chicken Soup can be simple, but there are a few common pitfalls to watch out for.

• Skipping the sauté step: Sautéing the vegetables first enhances their flavors. Don’t rush this step; it adds depth to your soup.
• Using low-quality broth: A rich, flavorful broth is key to a great soup. Always opt for a high-quality chicken broth for the best taste.
• Overcooking the chicken: Cooking chicken too long can make it tough. Monitor cooking time closely and remove it as soon as it’s fully cooked.
• Neglecting seasoning adjustments: Taste your soup before serving. You may need to adjust salt and pepper to suit your preference.
• Not allowing it to simmer properly: Simmering allows flavors to meld together. Keep an eye on heat levels to avoid boiling, which can split the coconut milk.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in airtight containers.
• The soup will last up to 4 days in the fridge.

Freezing Anti Inflammatory Turmeric Chicken Soup

• Allow the soup to cool completely before freezing.
• Store in freezer-safe containers or bags and use within 3 months for best quality.

Reheating Anti Inflammatory Turmeric Chicken Soup

• Oven: Preheat oven to 350°F (175°C) and heat in an oven-safe dish, covered with foil, until warmed through.
• Microwave: Use a microwave-safe bowl and heat in intervals of 1 minute, stirring in between until hot.
• Stovetop: Heat over medium-low heat in a saucepan, stirring occasionally until heated through.

Frequently Asked Questions

If you have questions about making this Anti Inflammatory Turmeric Chicken Soup, you’re not alone! Here are some common inquiries.

Can I use different vegetables in the Anti Inflammatory Turmeric Chicken Soup?

Absolutely! Feel free to mix in any vegetables you have on hand, such as spinach or zucchini.

How do I make this recipe vegetarian?

To create a vegetarian version, substitute chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth.

Can I add more spices to the Anti Inflammatory Turmeric Chicken Soup?

Yes! Adding spices like ginger or black pepper can enhance flavor and increase health benefits. Just be mindful of balance.

What if I don’t have coconut milk?

You can replace coconut milk with another dairy-free cream or even cashew cream for a similar texture without losing flavor.

Final Thoughts

This Anti Inflammatory Turmeric Chicken Soup is not only nourishing but also versatile enough for meal prep or cozy family dinners. Customize it by adding extra veggies or spices according to your taste preferences. Don’t hesitate—give this comforting recipe a try today!

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Anti Inflammatory Turmeric Chicken Soup

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• Author: Adeline
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Warm up with our Anti Inflammatory Turmeric Chicken Soup! This nourishing dish combines vibrant vegetables and tender chicken, all infused with the health-boosting properties of turmeric. Perfect for chilly days, this one-pot wonder not only delights the palate but also supports overall health with its immune-boosting ingredients. Ideal for meal prep or cozy family dinners, this easy recipe is gluten-free and dairy-free, making it a versatile addition to any kitchen. Enjoy a comforting bowl filled with flavor and nutrients that warms both body and soul.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Heat olive oil in a large soup pot over medium heat. Sauté diced onion, sliced leeks, carrots, celery, and salt until veggies are soft (about 14–16 minutes).
2. Stir in chopped garlic, turmeric, and poultry seasoning; sauté for another 2–3 minutes until fragrant.
3. Pour in chicken broth and coconut milk; add raw chicken pieces. Bring to a gentle simmer for 15–20 minutes until chicken is cooked through.
4. Remove chicken to shred into bite-sized pieces; return to the pot along with frozen peas and parsley. Simmer for an additional 5 minutes.
5. Adjust seasoning with salt and pepper before serving hot.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Simmering
• Cuisine: Healthy

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 4g
• Sodium: 900mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 18g
• Cholesterol: 70mg

Keywords: Feel free to swap in any fresh veggies you have on hand. For a vegetarian version, replace chicken with chickpeas or tofu and use vegetable broth.