Name: Anti-Inflammatory Turmeric Chicken Soup
Ingredients: 1/4 cup olive oil; 1 medium onion, diced; 1 large leek, sliced (white and light green parts only); 3 large carrots, sliced; 3 stalks celery, sliced; 3 cloves garlic, chopped; 1 tsp turmeric; 1 tsp poultry seasoning; 6 cups chicken broth; 13.5 oz can coconut milk; 1 1/4 pounds boneless, skinless chicken; 10 oz frozen peas (optional); 1/4 cup fresh parsley, chopped; Salt and pepper to taste

This Anti-Inflammatory Turmeric Chicken Soup is a nourishing, delicious, and soothing recipe packed with anti-inflammatory ingredients. With a base of turmeric, garlic, and vegetables, along with tender shredded chicken and creamy coconut milk, this soup is both comforting and wholesome. It’s perfect for cool weather, meal prep, or anytime you need a health boost!

Why You’ll Love This Recipe

Anti-Inflammatory Benefits: Turmeric and garlic provide natural anti-inflammatory properties.
Rich and Creamy: Coconut milk adds a creamy texture and subtle flavor, making the soup satisfying and smooth.
Loaded with Veggies: Carrots, leeks, celery, and peas make this a nutrient-dense meal.
One-Pot Wonder: This easy recipe comes together in a single pot, perfect for quick cleanup.

Ingredients

Olive oil: 1/4 cup
Onion, diced: 1 medium
Leek, sliced (white and light green parts only): 1 large
Carrots, sliced: 3 large
Celery, sliced: 3 stalks
Garlic, chopped: 3 cloves
Turmeric: 1 teaspoon
Poultry seasoning: 1 teaspoon
Chicken broth: 6 cups
Coconut milk: 13.5 oz can (full-fat for extra creaminess)
Chicken (boneless, skinless breast or thighs): 1 1/4 pounds
Frozen peas (optional): 10 oz
Fresh parsley, chopped: 1/4 cup
Salt and pepper: to taste

Step-by-Step Instructions

Step 1: Sauté Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced leek, carrots, celery, and a pinch of salt.
Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.

Step 2: Add Seasoning

Add the chopped garlic, turmeric, and poultry seasoning to the pot. Cook for an additional 1-2 minutes, stirring constantly, until the spices are fragrant.

Step 3: Simmer the Soup

Pour in the chicken broth and add the chicken breasts (or thighs). Bring the mixture to a boil, then reduce the heat to a simmer.
Let the soup simmer for about 20 minutes, or until the chicken is fully cooked and tender.

Step 4: Shred the Chicken

Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Add Coconut Milk and Final Ingredients

Stir in the can of coconut milk, along with the frozen peas (if using) and chopped parsley. Let the soup cook for an additional 5-10 minutes until everything is heated through.

Step 6: Season and Serve

Season the soup with salt and pepper to taste. Ladle the soup into bowls, garnish with extra parsley if desired, and serve hot.

Kitchen Equipment Needed

Large pot or Dutch oven
Cutting board and knife
Wooden spoon or spatula for stirring
Forks for shredding chicken
Ladle for serving

Serving and Storage Tips

Serving: Serve hot with a sprinkle of fresh parsley or a squeeze of lemon juice for added brightness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze the soup in individual containers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

Variations

Add Grains: Stir in cooked quinoa or rice for added texture and heartiness.
Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce for a bit of heat.
Herb Variations: Add fresh thyme or rosemary along with the parsley for an herby flavor boost.
Use Other Veggies: Add spinach, kale, or bell peppers for extra nutrients and flavor.

Helpful Tips

For Extra Creaminess: Use full-fat coconut milk, which adds richness to the soup.
Adjust Consistency: If you prefer a thicker soup, simmer the broth a bit longer to reduce it slightly.
Avoid Overcooking the Vegetables: Sauté until just softened, as they’ll continue cooking with the broth.

Frequently Asked Questions

1. Can I use ground turmeric instead of fresh?
Yes, ground turmeric works well and is often easier to find and store. Fresh turmeric can also be used for a stronger flavor.

2. Can I use bone-in chicken?
Yes! Bone-in chicken will add even more flavor. Just increase the cooking time slightly to ensure the chicken is fully cooked.

3. Is there a substitute for coconut milk?
If you prefer, you can use heavy cream or almond milk as a substitute, though they may alter the flavor slightly.

4. Can I make this soup in a slow cooker?
Yes, add all ingredients to the slow cooker and cook on low for 6-8 hours, then shred the chicken before serving.

5. Can I add noodles?
Absolutely! Add cooked noodles just before serving for a twist on classic chicken noodle soup.

This Anti-Inflammatory Turmeric Chicken Soup is packed with wholesome ingredients and is as delicious as it is nourishing. With its golden color and cozy flavor, it’s sure to become a go-to meal for any time of year!