Anti-Inflammatory Turmeric Chicken Soup Recipe
Introduction
This Anti-Inflammatory Turmeric Chicken Soup is a nourishing and flavorful dish that combines wholesome ingredients with the healing benefits of turmeric. It’s perfect for cozy evenings or whenever you need a comforting meal that supports your well-being.
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
- Step 1: Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and starting to caramelize, about 14–16 minutes.
- Step 2: Add chopped garlic, turmeric, and poultry seasoning. Continue sautéing for another 2–3 minutes, stirring frequently until the spices and garlic become fragrant.
- Step 3: Pour in chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot. Add raw chicken, ensuring it is fully submerged beneath the broth. Partially cover the pot and simmer on low until the chicken is cooked through and the vegetables are tender, about 15–20 minutes. Avoid boiling vigorously to prevent the coconut milk from splitting.
- Step 4: Remove the lid and take the chicken out to a cutting board to cool slightly. Cut into bite-sized pieces or shred with two forks.
- Step 5: Return the chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a gentle simmer and cook for about 5 minutes, until peas are bright green and tender.
- Step 6: Season the soup to taste with salt and black pepper. Serve hot, garnished with extra parsley if desired. Enjoy!
Tips & Variations
- For a richer flavor, use bone-in chicken parts and simmer a bit longer before shredding.
- Substitute peas with chopped spinach or kale for added greens.
- Add a squeeze of fresh lemon juice before serving to brighten the flavors.
- Use low-sodium chicken broth to better control the salt level.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. Avoid boiling when reheating to keep the coconut milk smooth. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well in this recipe. Thighs tend to stay more tender and juicy, but breasts are a leaner option.
Is this soup spicy?
No, this soup is mild and relies on turmeric and poultry seasoning for warm, earthy flavor rather than heat. You can add a pinch of cayenne or chili flakes if you prefer some spice.
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Anti-Inflammatory Turmeric Chicken Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
This Anti Inflammatory Turmeric Chicken Soup combines wholesome ingredients like turmeric, coconut milk, and fresh vegetables to create a nourishing and flavorful dish. Perfect for soothing the body with its anti-inflammatory properties, this soup features tender chicken simmered with aromatic spices and a creamy broth for a comforting meal.
Ingredients
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
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Additional Ingredients
- 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
- Cook onions, leeks, carrots, and celery: Heat olive oil over medium heat in a large soup pot. Add diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and beginning to caramelize, about 14 to 16 minutes.
- Add aromatics: Stir in chopped garlic, turmeric, and poultry seasoning. Continue to sauté for 2 to 3 minutes more, stirring frequently, until the garlic and spices become fragrant.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk, stirring to scrape up any browned bits from the pot. Add the raw chicken pieces, ensuring they are fully submerged in the liquid. Partially cover the pot and bring to a gentle simmer. Cook over low heat until the chicken is fully cooked and the vegetables are tender, about 15 to 20 minutes. Avoid a vigorous boil to prevent the coconut milk from separating.
- Shred chicken and add remaining ingredients: Remove the lid and carefully take out the cooked chicken onto a cutting board. Let it cool slightly, then shred or cut into bite-sized pieces. Return the chicken to the pot along with frozen peas if using and chopped fresh parsley. Bring back to a slow simmer and cook for 5 minutes, until peas are bright green and tender and chicken is reheated.
- Season and serve: Taste the soup and adjust seasoning with additional salt and black pepper as desired. Serve hot, optionally garnished with extra fresh parsley for a fresh finish. Enjoy your nourishing turmeric chicken soup!
Notes
- Use chicken thighs for a moister, more flavorful option or breasts for a leaner soup.
- If you don’t have poultry seasoning, substitute with a mix of dried thyme, sage, rosemary, and marjoram.
- To make the soup spicier, add a pinch of cayenne pepper when cooking the aromatics.
- Frozen peas are optional but add a nice pop of color and sweetness to the soup.
- Do not boil the soup aggressively after adding coconut milk to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: turmeric chicken soup, anti-inflammatory soup, coconut milk soup, healthy chicken soup, easy chicken soup recipe
