Anti-Inflammatory Turmeric Chicken Soup

This Anti-Inflammatory Turmeric Chicken Soup is a warm and nourishing dish, perfect for cozy nights or when you need a health boost. Made with a blend of organic ingredients like leeks, carrots, and turmeric, this soup is packed with anti-inflammatory properties to help soothe the body. The combination of creamy coconut milk and tender chicken adds richness, making it both satisfying and incredibly comforting. Plus, it’s simple to make and can easily become your go-to soup recipe during colder months or anytime you’re craving something hearty and healing.

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Why You’ll Love This Soup

• Anti-Inflammatory Benefits: Turmeric is known for its powerful anti-inflammatory properties, making this soup not only delicious but also great for your health.
• Comforting & Creamy: The addition of coconut milk adds a smooth, creamy texture that pairs perfectly with the savory chicken and vegetables.
• Packed with Flavor: With leeks, garlic, and poultry seasoning, each bite bursts with savory flavors that are both nourishing and comforting.
• Customizable: You can easily add or swap out vegetables, or adjust the seasonings to make it your own.

Ingredients You’ll Need

Here’s what you’ll need to make this delicious and healthy soup:

• Olive oil (¼ cup): A heart-healthy oil that adds flavor and helps sauté the vegetables.
• 1 medium onion (diced): Adds sweetness and depth of flavor to the soup.
• 1 large leek (sliced, white and light green parts): Provides a delicate, onion-like flavor that adds complexity to the dish.
• 3 large carrots (sliced): Adds sweetness and a subtle crunch.
• 3 stalks celery (sliced): Provides a savory balance and a bit of texture.
• 3 cloves garlic (chopped): A must-have for its bold, aromatic flavor.
• 1 tsp turmeric: The star of this dish, giving the soup its anti-inflammatory kick and vibrant golden hue.
• 1 tsp poultry seasoning: A blend of herbs that enhances the savory notes of the chicken.
• 6 cups chicken broth: The base of the soup, creating a flavorful and nourishing broth.
• 1 can (13.5 oz) coconut milk: Adds creaminess and richness to the soup without the need for dairy.
• 1¼ lbs boneless, skinless chicken: Provides lean protein and a hearty bite.
• 10 oz frozen peas (optional): Adds a touch of sweetness and color.
• ¼ cup fresh parsley (chopped): Brightens up the soup with fresh, herbaceous flavor.
• Sea salt and black pepper: Season to taste and bring out the flavors of the ingredients.

Step-by-Step Directions

1. Sauté the Vegetables

Start by heating ¼ cup olive oil in a large pot over medium heat. Add the diced onion, sliced leek, sliced carrots, sliced celery, and a pinch of sea salt. Sauté the vegetables until they soften and become fragrant—about 5-7 minutes. This step builds the flavorful base of your soup, so let the veggies cook down until they are tender and lightly golden.

2. Add Garlic, Turmeric, and Poultry Seasoning

Once the vegetables are softened, add the chopped garlic, 1 tsp turmeric, and 1 tsp poultry seasoning to the pot. Cook for about 1-2 minutes, stirring constantly, until the garlic is fragrant and the turmeric is evenly distributed. This is when your kitchen will start to smell amazing! The turmeric will give the soup its signature golden color while the poultry seasoning brings out the savory flavors of the chicken.

3. Pour in the Broth & Cook the Chicken

Pour in the 6 cups of chicken broth and bring the mixture to a simmer. Carefully add the boneless, skinless chicken to the pot. Let the chicken cook for about 15-20 minutes, or until it’s fully cooked and easily shredded. You can either leave the chicken whole to shred later or cut it into smaller pieces before adding it to the soup. Once cooked, remove the chicken from the pot and shred it using two forks.

4. Add Coconut Milk & Frozen Peas

After shredding the chicken, return it to the pot. Add the 13.5 oz can of coconut milk to the soup, stirring to combine. This will give the broth a rich, creamy texture without the need for dairy. If you’re using the frozen peas, add them now and let them heat through. Simmer the soup for another 5 minutes, allowing the flavors to meld together.

5. Season & Garnish

Taste the soup and season with sea salt and black pepper to your liking. Stir in ¼ cup chopped fresh parsley for a pop of color and brightness. The parsley adds a fresh, herby note that complements the rich, savory broth. For a little extra flavor, you can garnish each bowl with an extra sprinkle of parsley when serving.

How to Serve

Ladle this Anti-Inflammatory Turmeric Chicken Soup into bowls and serve it warm, garnished with fresh parsley if desired. It’s delicious on its own or paired with a slice of crusty bread for dipping. If you want to make it a bit heartier, you can add a side of rice or quinoa. The creamy broth, tender chicken, and nutrient-packed veggies make this soup a wholesome and satisfying meal.

Health Benefits of Turmeric

Turmeric is the star of this soup not just for its earthy flavor but also for its incredible health benefits. Known for its anti-inflammatory properties, turmeric contains curcumin, a powerful antioxidant that can help reduce inflammation in the body. This makes it particularly beneficial for those with conditions like arthritis, heart disease, and digestive issues. Including turmeric in your diet is an easy way to promote overall well-being while adding a warm, comforting flavor to your dishes.

Customize Your Soup

One of the great things about this recipe is how customizable it is. Here are a few ways you can make this soup your own:

• Vegetarian Version: Swap the chicken for chickpeas or lentils and use vegetable broth instead of chicken broth.
• Add Greens: Stir in some spinach or kale at the end of cooking for an extra boost of nutrients.
• Spice It Up: If you like a little heat, add a pinch of cayenne pepper or red pepper flakes when you add the turmeric.
• Extra Creaminess: If you want an even richer soup, add an extra half can of coconut milk.

FAQs

Can I Freeze This Soup?

Yes! This soup freezes well. Just let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat it on the stovetop.

Can I Use Leftover Chicken?

Absolutely! If you have leftover cooked chicken, feel free to use it in this recipe. Simply add the pre-cooked chicken in step 4, after the coconut milk has been added.

What Can I Substitute for Coconut Milk?

If you don’t have coconut milk on hand, you can use heavy cream or any unsweetened dairy-free milk (like almond or oat milk) for a similar creamy texture.

Why You’ll Love Making This Soup

This Anti-Inflammatory Turmeric Chicken Soup isn’t just another chicken soup—it’s a flavorful, health-boosting dish that’s easy to make and delicious to eat. Whether you’re looking for a way to reduce inflammation, or simply need a warm bowl of comfort on a chilly day, this soup checks all the boxes. The combination of tender chicken, vibrant turmeric, and creamy coconut milk makes for a rich and satisfying meal that’ll leave you feeling nourished and cozy.

Final Thoughts

This Anti-Inflammatory Turmeric Chicken Soup is a simple yet powerful recipe. The blend of aromatic spices, creamy coconut milk, and tender chicken creates a comforting dish that’s both delicious and health-promoting. It’s the perfect way to incorporate healing ingredients into your everyday meals while enjoying a cozy, flavorful bowl of soup.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Servings: 6

So next time you’re craving something warm and nourishing, give this Anti-Inflammatory Turmeric Chicken Soup a try. It’s a delicious, wholesome way to fuel your body and lift your spirits! 🥣💛