Name: Anti-Inflammatory Turmeric Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Soup
Ingredients: ¼ cup olive oil.; 1 medium onion, diced.; 1 large leek, sliced (white and light green parts).; 3 large carrots, sliced.; 3 stalks celery, sliced.; 3 cloves garlic, chopped.; 1 teaspoon turmeric.; 1 teaspoon poultry seasoning.; 6 cups chicken broth.; 13.5 oz can coconut milk.; 1 ¼ pounds boneless, skinless chicken breasts or thighs.; 10 oz frozen peas (optional).; ¼ cup fresh parsley, chopped.; Sea salt and pepper to taste.

This Anti-Inflammatory Turmeric Chicken Soup is packed with nourishing ingredients that help fight inflammation and boost your immune system. Turmeric is known for its powerful anti-inflammatory and antioxidant properties, making it the perfect addition to a comforting bowl of chicken soup. Combined with fresh vegetables like carrots, celery, and leek, and made creamy with coconut milk, this soup is both nutritious and delicious. Whether you're looking for a healthy meal or simply want something warm and soothing, this chicken soup is sure to satisfy!

This Anti-Inflammatory Turmeric Chicken Soup is a perfect combination of comfort and health. Packed with nourishing ingredients like turmeric, coconut milk, and fresh vegetables, this soup is not only delicious but also supports a healthy immune system and reduces inflammation. The turmeric gives the soup its golden color and offers a wealth of health benefits, while the coconut milk adds a rich creaminess that makes each bite satisfying. Whether you’re enjoying this soup on a chilly day or as part of your healthy eating routine, it’s sure to become a favorite!

INGREDIENTS

Olive oil: ¼ cup, for sautéing the vegetables and adding heart-healthy fats.
Onion: 1 medium, diced, to add a sweet, savory base flavor.
Leek: 1 large, sliced (white and light green parts only), for a mild oniony taste.
Carrots: 3 large, sliced, for natural sweetness and color.
Celery: 3 stalks, sliced, to add texture and flavor.
Garlic: 3 cloves, chopped, for its immune-boosting properties and flavor.
Turmeric: 1 teaspoon, for its powerful anti-inflammatory benefits.
Poultry seasoning: 1 teaspoon, to enhance the flavor of the chicken.
Chicken broth: 6 cups, as the base for the soup.
Coconut milk: 13.5 oz can, for creaminess and added nutrients.
Boneless, skinless chicken breasts or thighs: 1 ¼ pounds, for a protein-rich addition to the soup.
Frozen peas: 10 oz, optional, to add a pop of color and sweetness.
Fresh parsley: ¼ cup, chopped, to garnish and add freshness.
Sea salt and pepper: To taste, for seasoning the soup to perfection.

INSTRUCTIONS

Step 1:: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced leek, carrots, celery, and a pinch of sea salt. Cook until the vegetables are softened, about 5-7 minutes.
Step 2:: Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for 1-2 minutes until the spices become fragrant.
Step 3:: Pour in the chicken broth and coconut milk. Add the chicken breasts or thighs to the pot. Bring the soup to a gentle simmer and cook for about 20 minutes, or until the chicken is fully cooked.
Step 4:: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Step 5:: Stir in the frozen peas (if using) and chopped parsley. Let the soup heat through for another 5 minutes.
Step 6:: Season the soup with sea salt and pepper to taste. Garnish with extra fresh parsley if desired. Serve warm and enjoy!

Serving and Storage Tips

This soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave before serving.
For a thicker soup, reduce the amount of broth or add a touch of cornstarch mixed with water to thicken the consistency.

Helpful Notes

For an even stronger anti-inflammatory effect, add a pinch of black pepper to enhance the absorption of turmeric's active compound, curcumin.
Feel free to use either chicken breasts or thighs depending on your preference. Thighs offer more richness, while breasts are leaner.

Tips from Well-Known Chefs

To add extra depth of flavor, sauté the garlic until golden before adding the broth and coconut milk. This will give the soup a slightly nutty taste.

Soothing and Nourishing

This Anti-Inflammatory Turmeric Chicken Soup is not only delicious but also packed with nutrients that help support your immune system. The turmeric provides potent anti-inflammatory benefits, while the combination of fresh vegetables, chicken, and coconut milk creates a comforting and creamy soup that will leave you feeling nourished and satisfied.

Perfect for Cold Days or When You Need a Boost

This soup is the perfect meal for chilly days or when you're feeling under the weather. Its soothing flavors and nourishing ingredients make it ideal for boosting your immune system and providing warmth and comfort. Plus, it's quick and easy to make, so you can have a healthy, delicious meal in just 40 minutes!

FAQs

Can I make this soup ahead of time?

Yes! This soup can be made ahead of time and stored in the refrigerator for up to 4 days. It also freezes well for up to 2 months. Just reheat and enjoy!

Can I use a different type of milk instead of coconut milk?

If you prefer, you can substitute the coconut milk with almond milk or another plant-based milk. However, coconut milk adds a rich, creamy texture and unique flavor that complements the turmeric and vegetables.

Summary

Anti-Inflammatory Turmeric Chicken Soup is a delicious, nutrient-packed dish perfect for boosting your immune system. Made with wholesome vegetables, tender chicken, and a creamy coconut milk base, this soup combines the anti-inflammatory power of turmeric with comforting flavors. Ready in just 40 minutes, it's the perfect quick and healthy meal to enjoy on a cold day or when you need a nourishing pick-me-up!