Anti Inflammatory Turmeric Chicken Soup

When the warm aroma of turmeric and spices fills your kitchen, it feels like a comforting embrace. This Anti Inflammatory Turmeric Chicken Soup takes about 45 minutes to prepare and is filled with vibrant flavors that nourish the body and soul. Packed with wholesome ingredients, this soup not only pleases the palate but also brings anti-inflammatory benefits to your plate.

This recipe is perfect for anyone looking to boost their immune system or simply enjoy a delicious bowl of soup any time of year. It’s an ideal dish to make on a chilly day or when you need a pick-me-up. If you’re planning ahead, this soup stores well and tastes even better the next day!

Why You’ll Love This Recipe

• The combination of turmeric and coconut milk creates a creamy, flavorful broth.
• It features a medley of vegetables for a satisfying texture.
• Quick to prepare, making it perfect for busy weeknights.
• Easy to customize with your favorite fresh herbs and vegetables.

What You’ll Need

Gather the following ingredients for your soup:

For the 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 Flavor

• 3 cloves garlic, chopped
• 1 teaspoon turmeric
• 1 teaspoon poultry seasoning

For the Liquid

• 6 cups chicken broth
• 1 13.5 ounce can coconut milk

For the Protein

• 1 1/4 pounds boneless skinless thighs or breasts

For Serving

• 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

Use any cooking oil if you run out of olive oil.

Substitutions & Swaps

• Coconut milk can be replaced with almond milk.
• Chicken can be swapped with other proteins like turkey.
• Fresh parsley can be substituted with cilantro.
• Use vegetable broth for a vegetarian version.

How to Make It

Let’s get started on your delicious soup.

Heat the oil

Heat olive oil over medium heat in a large soup pot.

Sauté the vegetables

Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté, stirring occasionally, until leeks are soft and starting to caramelize, for 14-16 minutes.

Cook the garlic and spices

Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.

Add the liquids and chicken

Add broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits, and bring to a bare simmer. Make sure the chicken is submerged beneath the broth and partially cover.

Simmer the soup

Simmer on low until the chicken is cooked through and veggies are tender – about 15-20 minutes. Avoid boiling the soup too vigorously to prevent the coconut milk from splitting.

Shred the chicken

Take off the lid from the soup and remove the chicken to a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks.

Combine and heat through

Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook – about 5 minutes, just until peas are bright green and soft.

Season and serve

Season to taste with salt and pepper and serve garnished with some extra parsley if desired. Enjoy!

How to Store It

Fridge: store in an airtight container for up to 4 days.
Freezer: yes, soup freezes well for future meals.
Reheat: microwave or stovetop for about 5-10 minutes until warmed through.

Tips for Best Results

• Slice your veggies uniformly for even cooking.
• Use a high-quality chicken broth for better flavor.
• Monitor the heat to prevent curdling of coconut milk.
• Customize with seasonal vegetables for added nutrition.

Serving Suggestions

• Pair with a slice of crusty bread for a complete meal.
• Serve with a fresh green salad for extra crunch.
• Enjoy as a soothing dish during cold or flu season.