Anti-Inflammatory Turmeric Chicken Soup Recipe
This Anti-Inflammatory Turmeric Chicken Soup is a nourishing and comforting dish packed with healthy ingredients like turmeric, coconut milk, and fresh vegetables. It features tender shredded chicken simmered in a flavorful broth that combines aromatic spices and creamy coconut milk, perfect for a wholesome meal to boost your immune system and reduce inflammation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Soup Base
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 6 cups chicken broth
- 1 (13.5 oz) can coconut milk
Protein
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Seasonings and Garnish
- Salt and pepper to taste
- Optional: frozen peas
- Optional: fresh parsley for garnish
Instructions
- Prepare Vegetables: In a large soup pot, heat the olive oil over medium heat. Add diced onions, thinly sliced leeks, carrots, celery, and a pinch of salt. Sauté the vegetables until they are softened and fragrant, which usually takes about 5-7 minutes.
- Add Garlic and Turmeric: Stir in the chopped garlic and turmeric powder to the softened vegetables. Continue cooking for another 2-3 minutes, allowing the turmeric to release its aroma and the garlic to be fragrant but not burnt.
- Add Liquids and Chicken: Pour in the chicken broth and coconut milk into the pot. Add the boneless, skinless chicken thighs or breasts to the simmering mixture. Bring the soup to a gentle simmer and cook until the chicken is fully cooked through, about 20 minutes.
- Shred Chicken and Return: Carefully remove the cooked chicken from the soup and shred it using two forks. Return the shredded chicken to the pot. At this stage, add optional frozen peas and fresh parsley if desired to enhance flavor and add freshness.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve the soup hot, garnished with fresh parsley if preferred, offering a warm, anti-inflammatory meal that soothes and nourishes.
Notes
- Use chicken thighs for more tenderness and flavor or breasts for a leaner option.
- Frozen peas can be added towards the end for a touch of sweetness and color.
- This soup keeps well in the refrigerator for up to 3 days and freezes well for up to 3 months.
- Adjust turmeric quantity based on your taste preference; turmeric is key for anti-inflammatory benefits.
- For a spicier kick, add freshly grated ginger along with garlic.
Keywords: turmeric chicken soup, anti-inflammatory soup, healthy chicken soup, coconut milk soup, immune boosting soup, turmeric recipe, low fat chicken soup
