When you’re craving a nourishing and soothing meal, this Anti Inflammatory Turmeric Chicken Soup is the perfect choice. Packed with wholesome ingredients like turmeric, chicken, and vibrant vegetables, it not only warms your body but also supports your health. Whether you’re seeking a cozy dinner or a meal prep option for the week, this soup is both easy to make and incredibly beneficial for your well-being. The vibrant golden hue of turmeric adds depth and warmth, making this a comforting and healing dish, especially during colder months.
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Why You’ll Love Anti Inflammatory Turmeric Chicken Soup
This Anti Inflammatory Turmeric Chicken Soup is more than just a delicious meal; it’s a powerhouse of nourishment. The combination of turmeric, vegetables, and chicken offers not only amazing flavors but also potential health benefits, thanks to the anti-inflammatory properties of turmeric. Here’s why this recipe stands out:
- Rich and Flavorful: The spices blend perfectly to create a rich, deep flavor that warms the soul.
- Packed with Veggies: With ingredients like carrots, celery, and peas, this soup is a nutrient-dense choice.
- Wholesome and Cozy: Ideal for those seeking comfort and healing in one bowl.
- Hearty and Satisfying: The chicken adds a filling element, making it a complete meal.
Ingredients for Anti Inflammatory Turmeric Chicken Soup
Before diving into the preparation, here are the key ingredients and their roles in this flavorful soup:
- Olive Oil: Used for sautéing vegetables, contributing a mild, fruity flavor.
- Onion, Leeks, Garlic: These aromatic alliums enhance the depth of the soup, adding anti-inflammatory benefits and a soft, sweet flavor.
- Carrots & Celery: These vegetables add natural sweetness, earthiness, and texture to the soup.
- Chicken: Boneless skinless chicken thighs or breasts, offering a lean protein that blends seamlessly with the soup.
- Turmeric: This golden spice is the star, known for its anti-inflammatory properties and subtle earthy flavor.
- Chicken Broth: Rich, flavorful, and comforting, the broth acts as the perfect base for the soup.
- Coconut Milk: Adds creaminess, healthy fat, and a hint of sweetness to balance the spices.
- Peas: These little green gems bring a pop of color and sweetness.
- Fresh Parsley: A burst of fresh, herby flavor right before serving.
Alternative Ingredient Suggestions for Anti Inflammatory Turmeric Chicken Soup
If you’re missing an ingredient or have dietary preferences, here are some easy swaps:
- Olive Oil: Substitute with coconut oil or avocado oil for different flavors or added health benefits.
- Leeks: If leeks aren’t available, simply omit them or use extra onions for a similar effect.
- Chicken: For a vegetarian version, replace the chicken with white beans or quinoa for added protein.
- Coconut Milk: If you prefer not to use coconut milk, try using almond milk or cashew cream for a lighter alternative.
- Peas: Swap out peas for leafy greens like spinach or kale, or even broccoli florets for a different texture and flavor profile.
Step-by-Step Instructions for Making Anti Inflammatory Turmeric Chicken Soup
Making this Anti Inflammatory Turmeric Chicken Soup is straightforward and easy to follow. Here’s how to prepare it:
- Sauté the Vegetables: In a large soup pot, heat olive oil over medium heat. Add diced onions, sliced leeks, carrots, and celery. Sauté for 14-16 minutes until the vegetables soften and start to caramelize.
- Add Aromatics: Add chopped garlic, turmeric, and poultry seasoning. Cook for another 2-3 minutes until the spices and garlic are fragrant.
- Simmer with Broth and Chicken: Pour in chicken broth and coconut milk. Add the raw chicken pieces and bring everything to a simmer. Let it cook on low for 15-20 minutes until the chicken is cooked through and the veggies are tender.
- Shred the Chicken: Remove the chicken from the pot and set it aside on a cutting board to cool. Shred or chop the chicken into bite-sized pieces and return it to the soup pot.
- Add Peas and Parsley: Stir in frozen peas and fresh parsley. Allow the soup to simmer until the peas are tender and bright green, about 5 minutes.
- Season and Serve: Season the soup with salt and pepper to taste. Garnish with additional parsley if desired. Serve hot and enjoy the comforting goodness!
Tips & Tricks for Perfect Anti Inflammatory Turmeric Chicken Soup
To make your cooking experience smoother and the soup even more delicious, keep these tips in mind:
- Don’t Overcook the Chicken: Be careful not to overcook the chicken, as it may dry out. Shred it just as it becomes tender to keep it juicy.
- Adjust the Spices: If you prefer a stronger turmeric flavor, feel free to add a pinch more turmeric, but be mindful not to overpower the soup.
- Prevent Splitting: When using coconut milk, avoid boiling the soup too vigorously, as it can cause the milk to separate and split.
- Store Leftovers Properly: This soup can be stored in an airtight container in the fridge for up to 5-6 days or frozen for up to 4 months. Reheat gently on the stove or microwave.
Pairing Ideas and Variations for Anti Inflammatory Turmeric Chicken Soup
While this Anti Inflammatory Turmeric Chicken Soup is perfect on its own, it can also be enhanced with a few additional components:
- Add Rice or Noodles: For a heartier soup, consider adding cooked rice or pasta. It’s best to cook them separately and add them to each bowl before serving to prevent them from absorbing too much liquid.
- Serve with Toast: A slice of crusty bread or gluten-free toast pairs wonderfully with this soup, providing some crunch and texture to balance the smooth broth.
- Add More Vegetables: Consider adding potatoes, spinach, or kale for more variety and nutrients.
- Make it Spicy: If you enjoy a little heat, add a pinch of cayenne pepper or red pepper flakes to give the soup a spicy kick.
The Anti-Inflammatory Benefits of Turmeric Chicken Soup
This Anti Inflammatory Turmeric Chicken Soup isn’t just comforting; it’s also packed with health benefits, especially the potent turmeric. Known for its anti-inflammatory properties, turmeric can help reduce inflammation in the body and improve overall well-being. The combination of chicken, coconut milk, and vegetables makes this soup not only delicious but a great choice for anyone looking to boost their immune system and support a healthy lifestyle.
Conclusion
This Anti Inflammatory Turmeric Chicken Soup offers a delightful and health-boosting meal that’s perfect for all occasions. With its robust flavor, rich nutritional profile, and soothing properties, it’s a recipe that brings comfort and well-being to the table. Whether you’re dealing with the cold season or simply looking for a wholesome meal, this soup is an excellent choice. Its easy preparation and versatility make it a must-try for those seeking both flavor and nourishment. Packed with veggies, lean protein, and the healing powers of turmeric, it’s a bowl that will have you feeling good inside and out.
Frequently Asked Questions
1. Can I make this Anti Inflammatory Turmeric Chicken Soup vegetarian?
Yes, this soup can easily be made vegetarian! Simply omit the chicken and replace it with plant-based protein such as white beans, chickpeas, or quinoa. Use vegetable broth instead of chicken broth, and you have a delicious vegetarian version of this anti-inflammatory soup.
2. How can I make the soup spicier?
To add some heat to your Anti Inflammatory Turmeric Chicken Soup, simply include a pinch of cayenne pepper, red pepper flakes, or fresh chili. Start with a small amount and adjust according to your spice preference. The heat will complement the earthy flavor of the turmeric perfectly.
3. Can I store leftovers of Anti Inflammatory Turmeric Chicken Soup?
Absolutely! Leftover soup can be stored in an airtight container in the fridge for up to 5-6 days. If you’d like to store it longer, it can be frozen for up to 4 months. To reheat, just warm it up on the stove over low heat or in the microwave.
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Anti Inflammatory Turmeric Chicken Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Anti Inflammatory Turmeric Chicken Soup is a warm, hearty, and healthy dish made with turmeric, chicken, and vibrant vegetables. It’s perfect for meal prep or a cozy family dinner, packed with nutrients that support overall health. Turmeric adds anti-inflammatory benefits while the combination of chicken, coconut milk, and fresh vegetables creates a flavorful and comforting bowl.
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 chicken 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 over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté for 14-16 minutes until the leeks are soft and starting to caramelize.
- Add chopped garlic, turmeric, and poultry seasoning to the pot. Continue to cook for another 2-3 minutes until the spices and garlic are fragrant.
- Add chicken broth, coconut milk, and raw chicken to the pot. Bring to a simmer and cook on low for 15-20 minutes until the chicken is cooked through and the veggies are tender.
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the chicken to the soup.
- Stir in the frozen peas and fresh parsley. Allow the soup to simmer for another 5 minutes, until the peas are bright green and tender.
- Season with salt and pepper to taste, and serve garnished with extra parsley if desired.
Notes
- This soup can easily be stored in the refrigerator for up to 5-6 days. To freeze, allow it to cool completely, then transfer to an airtight container. It will keep for up to 4 months in the freezer.
- If you prefer a spicier soup, you can add cayenne pepper or red pepper flakes to taste.
- For a vegetarian version, swap the chicken with white beans or quinoa and use vegetable broth instead of chicken broth.
- If you want to add noodles or rice, cook them separately and add them just before serving to prevent them from absorbing too much of the broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
