This Anti Inflammatory Turmeric Chicken Soup is the perfect bowl of warmth and nourishment when you need it most. Not only does it feature vibrant turmeric, known for its anti-inflammatory properties, but it also packs a variety of veggies and tender chicken, making it a wholesome option for family dinners or meal prep. Whether you’re looking to boost your immune system during winter or simply enjoy a comforting dish, this soup delivers on flavor and health benefits.
Why You’ll Love This Recipe
- Health Boosting: Infused with turmeric, this soup promotes anti-inflammatory benefits, helping to support your overall wellness.
- One-Pot Wonder: Enjoy easy cleanup with all ingredients cooked together in one pot, saving you time and effort.
- Versatile Ingredients: Customize the soup by adding your favorite vegetables or substituting chicken for a plant-based protein.
- Meal Prep Friendly: Make a big batch to enjoy throughout the week; this soup stores well in the fridge or freezer.
- Gluten-Free & Dairy-Free: Suitable for various dietary needs, making it an inclusive option for everyone at the table.
Tools and Preparation
To make your cooking experience seamless, gather these essential tools before you begin. Having everything ready will ensure that you can focus on creating delicious soup without interruptions.
Essential Tools and Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Importance of Each Tool
- Large soup pot: Perfect for simmering all ingredients together without overflow.
- Cutting board: Provides a safe surface to chop vegetables efficiently.
- Sharp knife: Ensures precise cuts for even cooking and presentation.
- Wooden spoon: Ideal for stirring without damaging your pot’s surface.
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.
Soup Base
- 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
Flavorings
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Main Ingredients
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless thighs or breasts
Optional Add-ins
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
Seasoning
- 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 while stirring frequently until the spices release their fragrant aroma.
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 with a lid.
Step 4: Cook Until Done
Simmer on low until the chicken is cooked through and veggies are tender—about 15-20 minutes. Avoid boiling too vigorously as this can cause the coconut milk to split.
Step 5: Shred Chicken
Remove the lid from the soup once done cooking. Take out the chicken onto a cutting board to cool slightly before cutting into bite-sized pieces or shredding using two forks.
Step 6: Final Touches
Return shredded chicken back into the pot along with frozen peas (if using) and fresh parsley. Bring everything back to a slow simmer for about 5 minutes until peas are bright green and soft.
Step 7: Serve
Season to taste with additional salt and pepper if desired. Serve garnished with extra parsley if you like—enjoy your nourishing bowl of anti inflammatory turmeric chicken soup!
How to Serve Anti Inflammatory Turmeric Chicken Soup
This comforting anti inflammatory turmeric chicken soup is perfect for a satisfying meal. Here are some creative ideas on how to serve it for maximum enjoyment.
With Fresh Herbs
- Cilantro or Basil: Add a sprinkle of fresh cilantro or basil for a burst of flavor and freshness.
- Chopped Green Onions: Garnish with sliced green onions to enhance the soup’s aroma and taste.
Accompanying Bread
- Crusty Whole Grain Bread: Serve with slices of crusty bread to soak up all the delicious broth.
- Garlic Bread: Pair with warm garlic bread for a tasty twist that complements the spices in the soup.
Toppings to Enhance Flavor
- Sliced Avocado: Add creamy avocado slices for a rich texture and added nutrition.
- Lemon Wedges: A squeeze of lemon over each bowl brightens the flavors and adds zest.
With a Side Salad
- Mixed Greens Salad: A light mixed greens salad with vinaigrette provides a refreshing contrast to the warm soup.
- Cucumber Salad: Crisp cucumber salad can be a cool side that balances the warmth of the soup.
How to Perfect Anti Inflammatory Turmeric Chicken Soup
To get the most out of your anti inflammatory turmeric chicken soup, here are some tips to ensure it’s always delicious.
- Use Fresh Spices: Always opt for fresh spices, particularly turmeric, as they have stronger flavors and health benefits.
- Adjust Seasoning Gradually: Taste and adjust the salt and pepper gradually while cooking to achieve your desired flavor level.
- Cook Chicken Gently: Simmer chicken slowly; this keeps it tender and juicy without drying it out.
- Blend for a Creamier Texture: For an even creamier soup, blend part of it after cooking, then stir back in before serving.
- Add Extra Veggies: Feel free to toss in additional vegetables like spinach or kale for extra nutrition and color.
- Store Properly: Keep leftovers in an airtight container in the fridge for up to three days, or freeze them for longer storage.
Best Side Dishes for Anti Inflammatory Turmeric Chicken Soup
Pairing side dishes with your anti inflammatory turmeric chicken soup can enhance your meal experience. Here are some fantastic options:
- Quinoa Salad: A light quinoa salad with veggies adds protein and fiber, making it filling without overpowering the soup.
- Roasted Sweet Potatoes: Roasted sweet potatoes provide a sweet contrast and are packed with nutrients that complement your meal.
- Steamed Broccoli: Simple steamed broccoli is nutritious and adds a nice crunch alongside your comforting soup.
- Zucchini Noodles: Light zucchini noodles can be served on the side or even added directly into the soup for extra texture.
- Cauliflower Rice: A low-carb option like cauliflower rice can be served under the soup, adding volume without heaviness.
- Stuffed Bell Peppers: Stuffed bell peppers filled with grains and beans make for an exciting side that pairs well with the flavors of your dish.
- Baked Eggplant Slices: Crispy baked eggplant adds depth while remaining healthy and delightful alongside the main dish.
- Chickpea Hummus & Veggies: Serve chickpea hummus with raw veggies as dippers; it’s a healthy snack that complements your wholesome soup.
Common Mistakes to Avoid
Making this Anti Inflammatory Turmeric Chicken Soup can be a breeze, but there are common pitfalls to watch out for.
- Skipping the sauté step: Sautéing the vegetables enhances their flavor. Take the time to caramelize them before adding liquids.
- Using low-quality chicken broth: The broth is a key flavor component. Opt for a high-quality or homemade chicken broth to elevate your soup’s taste.
- Not seasoning properly: Always taste and adjust seasoning at the end. This ensures your soup has the right amount of salt and flavor.
- Overcooking the chicken: To avoid dry chicken, monitor cooking times closely and remove it as soon as it’s done.
- Not allowing enough simmering time: Letting the soup simmer helps meld flavors. Don’t rush this process for the best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Allow soup to cool before sealing to avoid condensation.
Freezing Anti Inflammatory Turmeric Chicken Soup
- Freeze in airtight containers for up to 3 months.
- Leave some space at the top of containers for expansion.
Reheating Anti Inflammatory Turmeric Chicken Soup
- Oven: Preheat to 350°F (175°C), cover soup with foil, and heat until warmed through.
- Microwave: Heat in a microwave-safe bowl, stirring occasionally until warm throughout.
- Stovetop: Gently reheat on medium-low heat, stirring frequently until heated.
Frequently Asked Questions
This section addresses common inquiries about the Anti Inflammatory Turmeric Chicken Soup recipe.
Can I make this soup vegetarian?
Yes! Substitute chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
How can I enhance the flavors?
Consider adding fresh herbs like rosemary or thyme during cooking for added depth of flavor.
Is this soup gluten-free?
Absolutely! All ingredients used in this recipe are naturally gluten-free, making it safe for those with gluten sensitivities.
Can I add more vegetables?
Definitely! Feel free to add spinach, kale, or sweet potatoes for extra nutrition and flavor.
Final Thoughts
This Anti Inflammatory Turmeric Chicken Soup is not only nourishing but also incredibly versatile. You can customize it with your favorite veggies or proteins. Perfect for meal prep, it warms you up on cold days while promoting health. Give it a try—you won’t be disappointed!
Anti Inflammatory Turmeric Chicken Soup
Indulge in a bowl of Anti Inflammatory Turmeric Chicken Soup, a comforting dish that nourishes both body and soul. This vibrant soup blends tender chicken with a colorful array of vegetables, all simmered in a rich coconut milk broth infused with the healing properties of turmeric. Perfect for cold winter nights or as part of your meal prep routine, this one-pot wonder is gluten-free, dairy-free, and easily customizable to suit dietary preferences. Enjoy its aromatic spices and wholesome ingredients that not only warm you up but also support your immune system.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, sliced
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 6 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 1/4 lbs boneless skinless chicken thighs or breasts
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- Optional: frozen peas, fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, leek, carrots, celery, and salt until softened.
- Add garlic, turmeric, and poultry seasoning; sauté until fragrant.
- Pour in chicken broth and coconut milk; add chicken and bring to a simmer.
- Cook on low for 15-20 minutes until chicken is cooked through. Remove chicken to shred.
- Return shredded chicken to pot; add peas and parsley; simmer for an additional 5 minutes.
- Season to taste before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
