Anti-Inflammatory Turmeric Chicken Soup Recipe
This Anti-Inflammatory Turmeric Chicken Soup is a comforting and healing meal packed with wholesome ingredients like turmeric, chicken, and fresh vegetables. Slow-simmered to retain nutrients and flavor, it combines the anti-inflammatory benefits of turmeric with hearty chicken and creamy coconut milk for a delicious, nourishing soup perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Soup Base
- 1/4 cup olive oil
- 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
- 1 teaspoon kosher salt (for sautéing)
Spices and Aromatics
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
Liquids and Protein
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts (cut breasts into 3 or 4 even pieces for faster cooking)
Add-ins and Garnish
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Cook onions, leeks, carrots, and celery: Heat the olive oil over medium heat in a large soup pot. Add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté these vegetables, stirring occasionally, until the leeks are soft and just beginning to caramelize, about 14 to 16 minutes.
- 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 garlic and spices become fragrant.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and canned coconut milk, scraping any browned bits from the bottom of the pot. Add the raw chicken pieces, ensuring they are fully submerged in the liquid. Partially cover the pot and bring to a gentle simmer over low heat. Cook until the chicken is thoroughly cooked and the vegetables are tender, about 15 to 20 minutes. Avoid boiling vigorously to prevent the coconut milk from splitting.
- Shred chicken and add remaining soup ingredients: Remove the lid and transfer the chicken to a cutting board to cool slightly. Shred the chicken into bite-sized pieces using two forks or cut into chunks. Return the shredded chicken to the pot along with the frozen peas (if using) and chopped fresh parsley. Bring back to a gentle simmer and cook for about 5 minutes until the peas are bright green and tender and the chicken is warmed through.
- Season and serve: Adjust seasoning by adding kosher salt and black pepper to taste. Serve the soup hot, garnished with extra fresh parsley if desired. Enjoy the nourishing and flavorful anti-inflammatory chicken soup!
Notes
- For quicker cooking, cut chicken breasts into smaller pieces before adding to the soup.
- Keep the simmer gentle to prevent coconut milk from curdling.
- Frozen peas are optional but add a fresh pop of color and sweetness.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use bone-in chicken for deeper flavor, but cooking time will increase.
- Adjust salt and seasoning according to your dietary preferences.
Keywords: turmeric chicken soup, anti-inflammatory soup, healthy chicken soup, coconut milk chicken soup, gluten free soup, immune boosting soup
