Anti-Inflammatory Turmeric Chicken Soup Recipe
This Anti Inflammatory Turmeric Chicken Soup is a nutrient-packed, comforting dish that combines the healing properties of turmeric with fresh vegetables, tender chicken, and creamy coconut milk. Perfect for soothing inflammation and boosting immunity, this soup is flavorful, hearty, and easy to prepare on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Base & Vegetables
- 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
Spices & Aromatics
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Liquids & Protein
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts (cut into pieces if breasts are used)
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 onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and just starting to caramelize, about 14-16 minutes.
- Add aromatics: Stir in chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until the spices and garlic release their fragrance.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk. Add the raw chicken pieces, making sure they are fully submerged in the liquid. Partially cover the pot and bring to a bare simmer over low heat. Cook gently for 15-20 minutes, until the chicken is cooked through and the vegetables are tender. Avoid vigorous boiling to prevent the coconut milk from splitting.
- Shred chicken and add remaining ingredients: Remove the lid and carefully take out the chicken onto a cutting board. Let cool slightly, then shred or cut into bite-sized pieces. Return the chicken to the pot along with frozen peas (if using) and fresh parsley. Simmer slowly for about 5 minutes until the peas turn bright green and soften.
- Season and serve: Taste the soup and season it with additional kosher salt and black pepper as needed. Serve hot, garnished with extra fresh parsley if desired. Enjoy your anti-inflammatory, comforting chicken soup!
Notes
- Using chicken thighs adds more flavor and juiciness, but breasts can be used for a leaner option.
- Cut chicken breasts into smaller pieces for faster and even cooking.
- Do not boil the soup vigorously after adding coconut milk to prevent curdling.
- Frozen peas are optional but add a lovely pop of color and sweetness.
- Fresh parsley enhances the flavor and adds a fresh, herbal note.
Keywords: anti-inflammatory, turmeric soup, chicken soup, coconut milk, healthy soup, immune-boosting, comforting meal
