Anti-Inflammatory Turmeric Chicken Soup

This Anti-Inflammatory Turmeric Chicken Soup combines the rich comfort of a traditional chicken soup with the healing properties of turmeric. Loaded with fresh vegetables and creamy coconut milk, this nourishing soup is not only soothing for the soul but also beneficial for your body. Perfect for those seeking a healthy and flavorful way to enjoy a hearty meal, this recipe packs a punch with anti-inflammatory benefits from turmeric and a variety of nutritious ingredients.

Why You’ll Love This Recipe

This soup is both delicious and therapeutic, making it an ideal choice for those dealing with inflammation or anyone looking to boost their immune system. The turmeric adds vibrant color and warmth, while the coconut milk provides a creamy texture that makes every spoonful feel indulgent. The recipe is versatile, full of healthy ingredients, and easy to prepare, making it a great addition to your weekly meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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 (initial addition)
• 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 (additional, or to taste)
• 1/2 teaspoon black pepper

Directions

1. Sauté Vegetables: In a large saucepan, heat olive oil over medium heat. Add the diced onion, sliced leek, carrots, and celery, and sprinkle with 1 teaspoon kosher salt. Cook for 5 to 7 minutes, until the vegetables are softened.
2. Add Spices and Garlic: Stir in the poultry seasoning, turmeric, and chopped garlic. Cook for another 1 to 2 minutes, until the garlic becomes fragrant and the spices are evenly incorporated.
3. Add Liquids: Pour in the chicken broth and bring the mixture to a boil. Add the coconut milk and stir to create a creamy, rich base.
4. Cook the Chicken: Add the chicken breasts or thighs to the pot and simmer for 20 to 25 minutes, until the chicken is fully cooked. Once cooked, remove the chicken from the pot, shred it with forks, and return it to the soup.
5. Add Frozen Peas: If using, add the frozen peas and let them cook for another 5 minutes, until heated through.
6. Season and Garnish: Taste the soup and add an additional teaspoon of kosher salt, black pepper, and any other seasoning as needed. Stir in the fresh parsley just before serving to add a burst of color and freshness.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 servings

Variations

• Add Greens: Add spinach, kale, or swiss chard to the soup for extra nutrients.
• Spicy Twist: Add a pinch of red pepper flakes or a sliced jalapeño for a bit of heat.
• Dairy-Free: This recipe is already dairy-free thanks to the coconut milk, but you can add extra coconut cream for a richer texture.
• Vegetarian: Swap the chicken for plant-based protein like chickpeas or tofu.
• Different Vegetables: Experiment with other vegetables such as sweet potatoes, zucchini, or parsnips.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze the soup for up to 2 months. Allow it to cool completely before transferring to a freezer-safe container.
• Reheating: Reheat the soup in a pot over low heat, stirring occasionally, or microwave until warmed through.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but you will need to increase the cooking time by about 10–15 minutes to ensure it cooks thoroughly.

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used in place of thighs; just be sure to avoid overcooking them as they can dry out quicker than thighs.

Can I make this soup in a slow cooker?

Yes, this recipe can easily be adapted for the slow cooker. Add all ingredients (except for the shredded chicken) into the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

How spicy is the turmeric in this soup?

The turmeric adds a mild warmth but not much heat. If you like your soup spicier, you can add extra pepper or chili flakes.

Can I add other vegetables to this soup?

Definitely! You can add vegetables like potatoes, green beans, or bell peppers to suit your taste.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free, making it a great option for those with gluten sensitivities or following a gluten-free diet.

How can I make this soup creamier?

For a creamier soup, you can add more coconut milk or even a dollop of coconut cream at the end.

Can I use a different type of broth?

Yes, you can substitute chicken broth with vegetable broth for a lighter version or if you prefer a vegetarian option.

Can I use fresh peas instead of frozen?

Fresh peas can be used instead of frozen peas, just add them in towards the end of cooking to avoid overcooking.

Can I double this recipe?

Yes, you can double the ingredients to make a larger batch. Just be sure to use a larger pot and adjust cooking times as needed.

Conclusion

This Anti-Inflammatory Turmeric Chicken Soup is not only a comforting and flavorful meal, but it also offers health benefits thanks to the anti-inflammatory properties of turmeric. With fresh vegetables, tender chicken, and creamy coconut milk, it’s the perfect dish to nourish your body while satisfying your taste buds. Whether you’re looking for a cozy dinner or a healing soup, this recipe is sure to become a favorite!

Anti-Inflammatory Turmeric Chicken Soup

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup, Healthy, Comfort Food
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

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Description

This Anti-Inflammatory Turmeric Chicken Soup is a healing and comforting dish that combines the rich flavors of chicken, fresh vegetables, and the powerful anti-inflammatory benefits of turmeric. Enhanced with creamy coconut milk, this nourishing soup is perfect for boosting immunity and reducing inflammation. It’s easy to prepare, gluten-free, and a delicious way to enjoy a wholesome meal that soothes both the body and soul.

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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 (initial addition)
• 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 (additional, or to taste)
• 1/2 teaspoon black pepper

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Instructions

• Sauté Vegetables: Heat olive oil over medium heat in a large saucepan. Add diced onion, sliced leek, carrots, and celery. Sprinkle with 1 teaspoon kosher salt and cook for 5-7 minutes until vegetables are softened.
• Add Spices and Garlic: Stir in poultry seasoning, turmeric, and chopped garlic. Cook for another 1-2 minutes until fragrant.
• Add Liquids: Pour in chicken broth and bring to a boil. Add coconut milk and stir to combine.
• Cook the Chicken: Add chicken to the pot and simmer for 20-25 minutes until fully cooked. Remove chicken, shred with forks, and return to the soup.
• Add Frozen Peas: If using, add frozen peas and cook for 5 minutes until heated through.
• Season and Garnish: Taste and add more salt, pepper, and seasoning if needed. Stir in fresh parsley just before serving.

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Notes

• Dairy-Free: This soup is naturally dairy-free thanks to the coconut milk.
• Spicy: Add red pepper flakes or sliced jalapeño for a spicier kick.
• Vegetarian: Swap the chicken for chickpeas or tofu for a plant-based version.
• Creamier: Add extra coconut milk or coconut cream to make the soup richer.
• Extra Veggies: Feel free to add greens like spinach or kale for extra nutrients.