Healthy Soup Recipes | Anti-Inflammatory Turmeric Chicken Soup
Delicious and Nourishing Soup Recipes with Chicken – Anti-inflammatory turmeric chicken soup
This Anti-Inflammatory Turmeric Chicken Soup is made with different veggies, coconut milk, spices, herbs and tender chicken pieces all simmered in a flavorful broth infused with turmeric. This one pot turmeric chicken soup recipe is not only flavorful, but it’s nutritious and known for its anti-inflammatory properties. It makes the perfect comforting and wholesome soup for chilly fall or winter days; it’s warm, hearty, and filling.
Serve for cozy dinners or casual gatherings; you can easily double the recipe and make in large batches.
What ingredients do I need for this chicken soup recipe?
1 ¼ pounds chicken thighs or breasts (without skin or bones)¼ cup olive oil
Medium onion (diced)
1 large leek (use white and light green parts, cut in half and slice
3 large carrots (thinly sliced)
3 celery stalks (thinly sliced)
1 teaspoon kosher salt
3 garlic cloves (chopped)
1 teaspoon turmeric
1 teaspoon poultry seasoning
6 cups chicken broth
1 can coconut milk
1 bag frozen peas (optional)
¼ cup fresh parsley (chopped)
1 teaspoon Kosher salt
½ teaspoon black pepper
How to make this Anti-Inflammatory Chicken Soup?
Add olive oil to a large soup pot and heat over medium heat. Add the carrots, leeks, onions, and celery with a teaspoon of Kosher salt and sauté stirring from time to time for about 14 to 16 minutes. (leeks should be soft and a bit caramelized).
Add turmeric, chopped garlic, and poultry seasoning and sauté for 2 to 3 minutes, stirring occasionally until spices and garlic are fragrant.
Add in the coconut milk, chicken broth, and uncooked chicken to the pot and bring to a simmer. Submerge the chicken beneath the broth and partially cover the pot. Simmer on low heat for about 15 to 20 minutes (the chicken should be cooked and the veggies tender).
Take of the cover and remove the chicken thighs or breasts and place on a cutting board. Let it cool down a bit then shred using two forks or cut into small cubes.
Put the chicken back to the pot along with fresh parsley and frozen peas if you choose to use them. Simmer on low for about 5 minutes to warm the chicken and cook the peas until soft.
Sprinkle some salt and pepper and to your chicken soup with some fresh parsley if you want. Enjoy!
Nutritious Soup Recipes – This Anti-Inflammatory Turmeric Chicken Soup is Perfect for Cold Months!
Next time you’re craving a soup on a cozy night during cold months, try this easy turmeric chicken soup; it’s loaded with veggies and chicken dipped in a warm and flavorful broth. This soup recipe has the best comforting flavors, it’s packed with nutrients and it’s so easy to make. Double the recipe when having friends or family over; they will for sure ask you to refill their bowls
Helpful Tips and Variations:
Which chicken is best for this recipe? I prefer to use boneless skinless chicken thighs but you can also use chicken breast as long as you don’t overcook it.
Can I make this soup vegetarian? Absolutely, you can do it by replacing the chicken with quinoa or beans and using vegetable broth instead of chicken broth.
Can I add noodles to this recipe? Yes! You can add rice, rice noodles or a different pasta if you prefer; all you have to do is cook them separately and add to the soup before serving.
Can I add potatoes to this recipe? You can definitely add potatoes to this recipe, add them just before pouring the broth. Potatoes can make a nice creamy, hearty and satisfying soup and they work perfectly well with chicken.
Is it necessary to use coconut milk? It’s fine to omit the coconut milk.
Can I make it a bit spicy? Yes! You can easily make it spicy by adding some chili flakes or a little hot sauce; if the other family members don’t tolerate heat, you don’t have to add it to the recipe, you can serve it on the side and use it in your own bowl.
How can I store this soup recipe? Safely store your leftovers in a container with a tight lid then place in the refrigerator for 4 or 5 days. If you need to store it for longer, transfer to a freezer friendly container and place in the freezer for up to 4 months. (When needed, thaw overnight in the fridge then reheat either in the microwave or on the stove top).
How can I serve this Anti-Inflammatory Turmeric Soup?
This hearty Anti-Inflammatory Turmeric Chicken Soup can be paired with naan or sourdough for dipping or you can serve it over rice. If you like to serve with a light side, then pair with a green salad mixed in a light vinaigrette.
Healthy Soup Recipes | Anti-Inflammatory Turmeric Chicken Soup
Ingredients
- ¼ cup olive oil
- 1 medium onion diced
- 1 large leek (use white and light green parts cut in half and slice
- 3 large carrots thinly sliced
- 3 celery stalks thinly sliced
- 1 teaspoon kosher salt
- 3 garlic cloves chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 can coconut milk
- 1 ¼ pounds chicken thighs or breasts without skin or bones
- 1 bag frozen peas optional
- ¼ cup fresh parsley chopped
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Add olive oil to a large soup pot and heat over medium heat. Add the carrots, leeks, onions, and celery with a teaspoon of Kosher salt and sauté stirring from time to time for about 14 to 16 minutes. (leeks should be soft and a bit caramelized).
- Add turmeric, chopped garlic, and poultry seasoning and sauté for 2 to 3 minutes, stirring occasionally until spices and garlic are fragrant.
- Add in the coconut milk, chicken broth, and uncooked chicken to the pot and bring to a simmer. Submerge the chicken beneath the broth and partially cover the pot. Simmer on low heat for about 15 to 20 minutes (the chicken should be cooked and the veggies tender).
- Take of the cover and remove the chicken thighs or breasts and place on a cutting board. Let it cool down a bit then shred using two forks or cut into small cubes. Put the chicken back to the pot along with fresh parsley and frozen peas if you choose to use them. Simmer on low for about 5 minutes to warm the chicken and cook the peas until soft.
- Sprinkle some salt and pepper and to your soup with some fresh parsley if you want. Enjoy!
