When your body needs a soothing, nutrient-packed boost, this Anti-Inflammatory Turmeric Chicken Soup is the perfect solution. Bursting with nourishing ingredients like turmeric, garlic, fresh vegetables, and creamy coconut milk, it’s a deliciously warming dish with anti-inflammatory properties. Whether you’re recovering from a cold, looking to reduce inflammation, or simply craving a cozy meal, this soup delivers health benefits and incredible flavor in every spoonful.
Why Our Anti-Inflammatory Turmeric Chicken Soup Is the Best
Our Turmeric Chicken Soup stands out for its unique combination of wholesome ingredients and vibrant flavors. The turmeric adds a warm, earthy note while offering its anti-inflammatory and immune-boosting benefits. Paired with tender chicken, creamy coconut milk, and fresh herbs, this soup is as healing as it is comforting.
Ingredients Notes for Anti-Inflammatory Turmeric Chicken Soup
Each ingredient is chosen for its flavor, texture, and health benefits:
- 1/4 cup olive oil: A heart-healthy fat that enhances the sautéed vegetables.
- 1 medium onion (diced): Adds a savory base flavor to the soup.
- 1 large leek (sliced): Provides a mild, sweet onion-like flavor. Use the white and light green parts.
- 3 large carrots (sliced): Adds natural sweetness and vibrant color.
- 3 stalks celery (sliced): Balances the flavors with its aromatic crunch.
- 3 cloves garlic (chopped): Known for its immune-boosting properties and rich flavor.
- 1 tsp turmeric: The star anti-inflammatory ingredient with its golden hue and earthy flavor.
- 1 tsp poultry seasoning: A blend of herbs that complements the chicken perfectly.
- 6 cups chicken broth: Acts as the flavorful, nourishing base for the soup.
- 13.5 oz can coconut milk: Adds creaminess and richness while keeping the soup dairy-free.
- 1 1/4 pounds chicken (boneless, skinless): Provides lean protein to make the soup hearty and filling.
- 10 oz frozen peas (optional): Adds sweetness, color, and texture.
- 1/4 cup fresh parsley (chopped): Brightens the dish with freshness.
- Salt and pepper to taste: Enhances and balances all the flavors.
Ingredient Substitutions:
- Use bone broth instead of chicken broth for added nutrients.
- Swap coconut milk for heavy cream if you prefer a non-dairy-free version.
- Replace chicken with chickpeas or tofu for a vegetarian option.
Kitchen Tools Needed for Anti-Inflammatory Turmeric Chicken Soup
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Ladle
How to Make Anti-Inflammatory Turmeric Chicken Soup
This Anti-Inflammatory Turmeric Chicken Soup Soup is incredibly simple to prepare, making it a perfect weeknight dinner or weekend meal prep recipe!
1. Sauté the Vegetables
Heat the olive oil in a large soup pot over medium heat. Add the onion, leek, carrots, celery, and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add Aromatics and Spices
Stir in the garlic, turmeric, and poultry seasoning. Cook for 1-2 minutes, or until fragrant. This step releases the essential oils and deepens the flavor of the spices.
3. Simmer with Chicken
Pour in the chicken broth and add the chicken. Bring the soup to a gentle simmer and cook for about 15-20 minutes, or until the chicken is fully cooked and tender.
4. Shred the Chicken
Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup.
5. Add Coconut Milk and Optional Peas
Stir in the coconut milk and frozen peas (if using). Simmer for another 5 minutes to allow the flavors to meld together.
6. Season and Garnish
Taste the soup and adjust the seasoning with salt and pepper as needed. Stir in the fresh parsley, reserving a little for garnish.
7. Serve
Ladle the soup into bowls, garnish with the reserved parsley, and serve warm.
How to Store Anti-Inflammatory Turmeric Chicken Soup
Let the soup cool completely before storing it in an airtight container in the refrigerator. It will stay fresh for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm on the stovetop or in the microwave until heated through.
Anti-Inflammatory Turmeric Chicken Soup Variations
- Vegetarian Option: Replace chicken with 2 cups of cooked chickpeas or cubed tofu and use vegetable broth instead of chicken broth.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne pepper for a little heat.
- Extra Veggies: Include chopped kale, spinach, or zucchini for even more nutrients.
- Lemon Twist: Squeeze fresh lemon juice into the soup before serving for a bright, zesty flavor.
What to Serve With Anti-Inflammatory Turmeric Chicken Soup
This Anti-Inflammatory Turmeric Chicken Soup pairs beautifully with crusty bread, warm naan, or a side of fluffy quinoa. For a light and refreshing pairing, serve it with a simple green salad dressed in olive oil and lemon juice.
Top Tips for Perfect Anti-Inflammatory Turmeric Chicken Soup
- Don’t Skip Sautéing: Cooking the vegetables and spices before adding the broth enhances their flavors and creates a richer soup base.
- Drain the Coconut Milk Well: Shake the can or stir the coconut milk to ensure even consistency before adding it to the soup.
- Shred the Chicken Gently: Let the chicken cool slightly before shredding to make the process easier.
- Taste and Adjust Seasoning: The salt and pepper should balance the flavors; adjust as needed after simmering.
- Add Greens at the End: If adding leafy greens, stir them in during the last few minutes of cooking to keep them vibrant and tender.
Helpful Notes
- If your soup is too thick, add an extra splash of broth to reach your desired consistency.
- To save time, use pre-cooked rotisserie chicken and skip the simmering step.
Tips from Well-Known Chefs
- Jamie Oliver: “Adding fresh herbs like parsley or cilantro at the end brightens the soup and makes it pop with flavor.”
- Ina Garten: “Use high-quality chicken broth for the best depth of flavor.
- Nigella Lawson: “Sauté the turmeric gently—it’s key to unlocking its flavor without bitterness.”
Frequently Asked Questions (FAQ)
1. Can I use ground turmeric instead of fresh?
Yes, ground turmeric works perfectly in this recipe and is easier to measure and use.
2. Is this soup spicy?
No, the turmeric and seasonings provide warmth, not heat. Add red pepper flakes if you prefer a spicy kick.
3. Can I make this soup ahead of time?
Yes! This soup reheats beautifully, so feel free to make it a day in advance.
4. What can I use instead of coconut milk?
Heavy cream or cashew milk can be used as substitutes, but the flavor will differ slightly.
5. Can I freeze this soup?
Absolutely! This soup freezes well for up to 3 months. Just avoid freezing if using fresh greens or parsley, as they may lose their texture.
This Anti-Inflammatory Turmeric Chicken Soup is the ultimate comfort food that nourishes both the body and soul. Happy cooking!
Anti-Inflammatory Turmeric Chicken Soup
Ingredients
- – 1/4 cup olive oil
- – 1 medium onion diced
- – 1 large leek sliced (white and light green parts)
- – 3 large carrots sliced
- – 3 celery stalks sliced
- – 3 cloves garlic chopped
- – 1 tsp turmeric
- – 1 tsp poultry seasoning
- – 6 cups chicken broth
- – 1 13.5 oz can coconut milk
- – 1 1/4 lbs boneless skinless chicken
- – 10 oz frozen peas optional
- – 1/4 cup fresh parsley chopped
- – Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced leek, carrots, celery, and a pinch of salt. Sauté until the vegetables are softened, about 5-7 minutes.
- Add Garlic and Spices: Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for 1-2 minutes, or until fragrant.
- Add Broth and Chicken: Pour in the chicken broth and coconut milk. Add the chicken breasts to the pot and bring the mixture to a boil. Reduce heat to a simmer and cover. Cook for 15-20 minutes, or until the chicken is fully cooked.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Peas and Parsley: Stir in the frozen peas (if using) and fresh parsley. Let the soup simmer for another 5 minutes to heat through.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with additional parsley before serving. Enjoy!
Notes
- Customization: Add spinach, kale, or other greens at the end for extra nutrients.
- Coconut Milk Substitute: Use heavy cream or leave it out for a lighter soup.
- Leftovers: Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop.