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Anti-Inflammatory Turmeric Chicken Soup Recipe

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3.9 from 4 reviews

This Anti-Inflammatory Turmeric Chicken Soup is a comforting, flavorful, and nutrient-packed dish that features tender chicken simmered with a medley of aromatic vegetables, turmeric, and creamy coconut milk. Perfect for soothing the body while providing anti-inflammatory benefits, this soup combines wholesome ingredients with a rich, savory broth that’s both satisfying and easy to prepare.

Ingredients

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
  • 1/4 cup chopped fresh parsley
  • 1 10-ounce bag frozen peas (optional)

Spices and Seasonings

  • 1 teaspoon dried powdered turmeric
  • 1 teaspoon poultry or all-purpose seasoning
  • 1 teaspoon kosher salt (plus 1 teaspoon kosher salt or to taste)
  • 1/2 teaspoon black pepper

Liquids and Oils

  • 1/4 cup olive oil
  • 6 cups chicken broth
  • 1 13.5-ounce can coconut milk

Protein

  • 1 1/4 pounds boneless skinless chicken thighs or breasts (if using breasts, cut each into 3 or 4 equal-sized pieces)

Instructions

  1. Cook onions, leeks, carrots, and celery: Heat olive oil over medium heat in a large soup pot. Add diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and just beginning to caramelize, approximately 14 to 16 minutes.
  2. Add aromatics: Stir in the chopped garlic, dried turmeric powder, and poultry or all-purpose seasoning. Continue to sauté for another 2 to 3 minutes, stirring frequently until the spices and garlic release their fragrant aroma.
  3. Add broth, coconut milk, and chicken: Pour in the chicken broth and the can of coconut milk. Add the raw chicken pieces to the pot, ensuring they are fully submerged under the liquid. Scrape the bottom of the pot to lift any browned bits. Partially cover the pot and bring the soup to a bare simmer over low heat. Simmer gently for about 15 to 20 minutes, until the chicken is cooked through and the vegetables are tender. Avoid boiling the soup vigorously to prevent the coconut milk from splitting.
  4. Shred chicken and add remaining ingredients: Remove the lid and carefully take out the cooked chicken onto a cutting board. Allow it to cool slightly before shredding or cutting into bite-sized pieces. Return the chicken to the pot along with the frozen peas (if using) and chopped fresh parsley. Bring the soup back to a slow simmer and cook for about 5 more minutes until the peas are bright green and tender, and the chicken is warmed through.
  5. Season and serve: Taste the soup and adjust seasoning with salt and black pepper as desired. Serve the soup hot, garnished with additional fresh parsley if you like. Enjoy this nourishing and anti-inflammatory meal!

Notes

  • If using boneless skinless chicken breasts, cutting them into smaller pieces helps them cook evenly and faster.
  • Do not boil the soup vigorously after adding coconut milk to prevent curdling or splitting.
  • Frozen peas are optional but add a pop of color and sweetness to the soup.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
  • Feel free to substitute turkey or other lean poultry for chicken if preferred.

Find it online: https://bitezly.com/anti-inflammatory-turmeric-chicken-soup-recipe/