This Anti Inflammatory Turmeric Chicken Soup is a nourishing dish that warms the soul. Packed with wholesome ingredients like leeks, carrots, and tender chicken, it’s perfect for cozy dinners or meal prep. This soup not only offers comfort but also supports your health with its anti-inflammatory properties. Whether you’re looking to boost your immune system during winter or simply enjoy a hearty bowl of goodness, this recipe is sure to satisfy.
Why You’ll Love This Recipe
- Healthy Ingredients: The combination of turmeric and coconut milk provides anti-inflammatory benefits while being rich in flavor.
- One-Pot Wonder: Simplify your cooking process with everything prepared in just one pot, making cleanup a breeze.
- Versatile Meal Prep: Perfect for lunch or dinner, this soup stays delicious for days in the fridge, making it great for meal prep.
- Customizable: Feel free to add your favorite veggies or adjust spices according to your taste preferences.
- Diet-Friendly: This soup is dairy-free, gluten-free, and has a vegetarian option, catering to various dietary needs.
Tools and Preparation
To make the Anti Inflammatory Turmeric Chicken Soup, you’ll need some essential tools to streamline the cooking process. These tools will help you create this wholesome dish effortlessly.
Essential Tools and Equipment
- Large soup pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
Importance of Each Tool
- Large soup pot: Ideal for making large batches, ensuring even cooking and easy stirring.
- Chef’s knife: A sharp chef’s knife allows for precise chopping of vegetables, enhancing the overall texture of the soup.
- Wooden spoon: Perfect for stirring without scratching your pot while also distributing flavors evenly.
Ingredients
This anti inflammatory turmeric chicken soup is made in one pot with leeks, onions, carrots, celery, peas, chicken, chicken broth, coconut milk, and flavorful spices. It is packed with veggies and perfect for meal prep or family dinner. The best way to warm up when you need some homemade nourishment! Dairy free, paleo, gluten free, vegetarian option.
Vegetables and Aromatics
- 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
- 3 cloves garlic, chopped
Spices and Seasonings
- 1 teaspoon kosher salt
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
Liquids
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein
- 1 1/4 pounds boneless skinless thighs or breasts
Optional Ingredients
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley (for garnish)
- 1 teaspoon kosher salt, or to taste
How to Make Anti Inflammatory Turmeric Chicken Soup
Step 1: Sauté the Vegetables
Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté while stirring occasionally until leeks are soft and starting to caramelize (about 14-16 minutes).
Step 2: Add Aromatics and Spices
Add chopped garlic, turmeric, and poultry seasoning. Continue sautéing for another 2-3 minutes until the spices are fragrant.
Step 3: Combine Broth and Chicken
Pour in the chicken broth and coconut milk. Add raw chicken to the pot. Make sure the chicken is submerged beneath the broth before partially covering it. Simmer on low for about 15-20 minutes until chicken is cooked through and veggies are tender.
Step 4: Shred Chicken
Remove the lid from the pot once done cooking. Take out the chicken onto a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks.
Step 5: Final Touches
Return shredded chicken back into the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer for about 5 minutes until peas are bright green.
Step 6: Serve Hot
Season your soup with additional salt and pepper if needed. Serve garnished with extra parsley if desired. Enjoy your healthy bowl of anti inflammatory turmeric chicken soup!
How to Serve Anti Inflammatory Turmeric Chicken Soup
Serving this anti inflammatory turmeric chicken soup is easy and allows for creativity. You can enhance the dish with various toppings or sides that complement its rich flavors and nutritious ingredients.
Add Fresh Herbs
- Chopped Parsley: Sprinkle some fresh parsley on top for a burst of color and freshness.
- Cilantro: For those who enjoy a more robust flavor, cilantro adds a unique twist.
Include a Squeeze of Citrus
- Lemon Juice: A squeeze of fresh lemon brightens the soup and enhances its flavors.
- Lime Zest: Lime zest adds a refreshing citrus note that pairs well with turmeric.
Pair with Crusty Bread
- Sourdough Bread: Serve with warm sourdough bread to soak up the delicious broth.
- Garlic Bread: Garlic bread complements the flavors and adds a crunchy texture.
Serve with a Salad
- Mixed Green Salad: A light salad with vinaigrette balances the heartiness of the soup.
- Cucumber Salad: Refreshing cucumber salad provides a cool contrast to the warm soup.
Offer Grated Cheese (Optional)
- Parmesan Cheese: Grated Parmesan can be added for those who enjoy dairy; it melts beautifully into the hot soup.
How to Perfect Anti Inflammatory Turmeric Chicken Soup
Perfecting your anti inflammatory turmeric chicken soup is all about technique and quality ingredients. Here are some tips to elevate your cooking.
- Use Fresh Spices: Fresh spices will enhance the flavor profile of your soup significantly. Replace old spices for better taste.
- Don’t Rush Cooking Vegetables: Taking your time to sauté vegetables until they are tender allows their natural sweetness to develop.
- Simmer Gently: Keep the broth at a gentle simmer to prevent coconut milk from splitting, which keeps the soup creamy and smooth.
- Adjust Seasonings Gradually: Taste as you go; adding salt and pepper incrementally helps achieve the perfect balance without over-seasoning.
Best Side Dishes for Anti Inflammatory Turmeric Chicken Soup
Pairing side dishes with your anti inflammatory turmeric chicken soup can create a complete meal experience. Here are some great options to consider:
- Quinoa Salad: A light quinoa salad with vegetables adds texture and nutrition.
- Roasted Vegetables: Seasonal roasted veggies bring extra flavor and nutrients, making them an excellent side choice.
- Brown Rice: Nutty brown rice serves as a hearty addition that complements the soup’s flavors.
- Whole Wheat Rolls: Soft whole wheat rolls are perfect for dipping into the savory broth.
- Steamed Asparagus: Lightly steamed asparagus provides bright color and crunch alongside your meal.
- Avocado Toast: Creamy avocado toast offers healthy fats that pair well with the soup’s spices.
- Stuffed Bell Peppers: These can be filled with grains, beans, or cheese for a filling side option.
- Cauliflower Mash: A lighter alternative to mashed potatoes, cauliflower mash adds creaminess without extra carbs.
Common Mistakes to Avoid
Making the Anti Inflammatory Turmeric Chicken Soup can be simple, but there are a few common mistakes that can affect your dish. Here are some tips to ensure you create a delicious soup every time.
Starting with low-quality ingredients: Always choose fresh vegetables and high-quality chicken. This will greatly enhance the flavor of your soup.
Overcooking the vegetables: Sauté just until soft and caramelized. Overcooked veggies lose their texture and flavor. Keep an eye on them during cooking.
Skipping the seasoning: Don’t forget to season as you go! Adding salt at different stages helps build layers of flavor in your soup.
Not monitoring the temperature: Avoid boiling the soup too vigorously, especially after adding coconut milk. A gentle simmer is key to preventing separation.
Ignoring personal taste preferences: Feel free to adjust spices and herbs based on your taste. This soup is versatile; customize it to suit your palate!
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It will last for up to 4 days in the refrigerator.
Freezing Anti Inflammatory Turmeric Chicken Soup
- Use freezer-safe bags or containers.
- The soup can be frozen for up to 3 months.
Reheating Anti Inflammatory Turmeric Chicken Soup
- Oven: Preheat to 350°F (175°C) and heat in a covered dish for about 20 minutes.
- Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring between each until hot.
- Stovetop: Reheat gently over medium heat, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some frequently asked questions about the Anti Inflammatory Turmeric Chicken Soup that might help you with your cooking experience.
Can I make this soup vegetarian?
Yes, simply replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth for a tasty vegetarian option.
How spicy is this Anti Inflammatory Turmeric Chicken Soup?
This recipe is not spicy, but you can add crushed red pepper flakes if you prefer some heat!
What are the health benefits of turmeric?
Turmeric is known for its anti-inflammatory properties, aiding digestion, and boosting immunity, making it a great addition to this soup.
Can I add other vegetables?
Absolutely! Feel free to add spinach, kale, or any seasonal veggies you like for extra nutrients.
How do I know when my chicken is cooked through?
The chicken should reach an internal temperature of 165°F (75°C). You can also cut it open; there should be no pink meat inside.
Final Thoughts
This Anti Inflammatory Turmeric Chicken Soup is not only nourishing but also comforting and customizable. Whether you’re enjoying it for lunch or dinner, it’s an excellent choice for meal prep. Feel free to experiment with different veggies or spices to tailor it to your taste!
Anti Inflammatory Turmeric Chicken Soup
Indulge in the warmth and comfort of Anti Inflammatory Turmeric Chicken Soup, a nourishing dish crafted to satisfy both your taste buds and health. This delightful soup combines tender chicken with a medley of colorful vegetables like leeks, carrots, and celery, all infused with the vibrant flavor of turmeric. Rich in anti-inflammatory properties, this one-pot wonder is perfect for cozy dinners or meal prep, offering a wholesome meal that boosts your immune system during chilly days. Enjoy it fresh or store it for later; either way, this soup promises a deliciously hearty experience!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 1 medium onion
- 1 large leek
- 3 large carrots
- 3 stalks celery
- 3 cloves garlic
- 1 teaspoon turmeric
- 6 cups chicken broth
- 1 can coconut milk (13.5 ounces)
- 1.25 pounds boneless skinless chicken thighs or breasts
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté diced onions, leeks, carrots, celery, and salt until softened and caramelized (about 14–16 minutes).
- Add chopped garlic, turmeric, and poultry seasoning; sauté for another 2–3 minutes until fragrant.
- Pour in chicken broth and coconut milk; add raw chicken and ensure it's submerged. Simmer for 15–20 minutes until chicken is cooked through.
- Remove chicken to shred into bite-sized pieces; return to the pot along with frozen peas (if using) and parsley. Simmer for an additional 5 minutes.
- Season to taste with salt and pepper, serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
