why make this recipe
Anti Inflammatory Turmeric Chicken Soup is not just delicious; it offers many health benefits. Turmeric, known for its anti-inflammatory properties, can help reduce inflammation in the body. This soup is perfect for anyone looking to boost their immune system, warm up on a chilly day, or simply enjoy a filling and nourishing meal. The combination of fresh vegetables, tender chicken, and creamy coconut milk makes this soup both comforting and healthy.
how to make Anti Inflammatory Turmeric Chicken Soup
Ingredients:
- 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
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless thighs or breasts
- 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
Directions:
- Heat olive oil over medium heat in a large soup pot.
- Add the onions, leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté the mixture, stirring occasionally, until the leeks are soft and starting to caramelize, which takes about 14 to 16 minutes.
- Stir in the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2 to 3 minutes until the spices and garlic become fragrant.
- Pour in the chicken broth and coconut milk. Add the raw chicken, making sure it is covered by the broth. Bring the mixture to a bare simmer, partially covering the pot.
- Simmer on low heat until the chicken is cooked and the veggies are tender, about 15 to 20 minutes. Be careful not to boil the soup too hard to avoid splitting the coconut milk.
- After simmering, take off the lid and remove the chicken. Let it cool slightly on a cutting board before cutting it into bite-sized pieces or shredding it with two forks.
- Return the chicken to the pot, along with frozen peas (if using) and fresh parsley. Bring the soup back to a slow simmer. Allow the chicken to warm through and the peas to cook for about 5 minutes until the peas are bright green and soft.
- Finally, season the soup with salt and pepper to taste. Serve it warm, garnished with extra parsley if desired. Enjoy!
how to serve Anti Inflammatory Turmeric Chicken Soup
This soup is best served warm, making it a perfect choice for lunch or dinner. Pair it with some crusty bread or a light salad for a complete meal. Enjoy it on its own for a cozy night in or serve it to friends and family for a comforting gathering.
how to store Anti Inflammatory Turmeric Chicken Soup
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat until heated through. You can also freeze the soup in portions for up to 2 months. Make sure to let it cool completely before transferring it to a freezer-safe container.
tips to make Anti Inflammatory Turmeric Chicken Soup
- For a richer flavor, try using homemade chicken broth instead of store-bought.
- Feel free to add other vegetables like spinach or kale for added nutrients.
- If you prefer a thicker soup, blend a portion of it before returning the chicken and peas.
variation
For a vegetarian version, substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
FAQs
Can I use fresh turmeric instead of ground turmeric?
Yes, fresh turmeric can be used. You would need about one tablespoon of freshly grated turmeric for this recipe.
Is this soup gluten-free?
Yes, all the ingredients in this soup are gluten-free. Just make sure to check the labels of any packaged ingredients.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and tastes even better after the flavors meld together. Just store it in the refrigerator and reheat before serving.
Anti Inflammatory Turmeric Chicken Soup
Ingredients
Method
- Heat olive oil over medium heat in a large soup pot.
- Add the onions, leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté until the leeks are soft and starting to caramelize, about 14 to 16 minutes.
- Stir in chopped garlic, turmeric, and poultry seasoning. Sauté for another 2 to 3 minutes until fragrant.
- Pour in chicken broth and coconut milk. Add raw chicken, ensuring it is covered by the broth. Bring to a bare simmer, partially covering the pot.
- Simmer on low heat until chicken is cooked and veggies are tender, about 15 to 20 minutes. Avoid boiling too hard.
- Remove chicken, cool slightly, then cut into bite-sized pieces or shred with two forks.
- Return chicken to pot, add frozen peas (if using) and fresh parsley. Bring back to a slow simmer for about 5 minutes until peas are cooked.
- Season the soup with salt and pepper to taste. Serve warm, garnished with extra parsley if desired.