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Anti-Inflammatory Turmeric Chicken Soup Recipe

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4.3 from 11 reviews

This Anti Inflammatory Turmeric Chicken Soup is a soothing and flavorful dish packed with nutrient-rich ingredients like turmeric, garlic, and fresh vegetables. Using boneless skinless chicken thighs or breasts simmered in a creamy coconut milk and chicken broth base, this soup offers warmth and health benefits with anti-inflammatory properties. Perfect for a comforting meal that supports wellness.

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

Seasonings and Oils

  • 1/4 cup olive oil
  • 1 teaspoon kosher salt (plus 1 teaspoon more and extra to taste)
  • 1 teaspoon dried powdered turmeric
  • 1 teaspoon poultry or all-purpose seasoning
  • 1/2 teaspoon black pepper

Liquids and Proteins

  • 6 cups chicken broth
  • 1 13.5 ounce can coconut milk
  • 1 1/4 pounds boneless skinless chicken thighs or breasts (breasts cut into 3 or 4 pieces for even cooking)

Optional and Garnish

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

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 starting to caramelize, about 14-16 minutes.
  2. Add aromatics: Stir in the chopped garlic, powdered turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently until the spices and garlic are fragrant.
  3. Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot. Add the raw chicken pieces ensuring they are submerged in the liquid. Partially cover the pot and bring the soup to a bare simmer over low heat. Allow to simmer gently until the chicken is cooked through and the vegetables are tender, about 15-20 minutes. Avoid boiling vigorously to prevent the coconut milk from splitting.
  4. Shred chicken and add remaining ingredients: Remove the lid, take out the chicken and transfer to a cutting board to cool slightly. Shred or cut into bite-sized pieces, then return to the pot. Add frozen peas (if using) and chopped fresh parsley. Bring the soup back to a slow simmer and cook for about 5 minutes until the peas are heated through and tender, and bright green.
  5. Season and serve: Taste the soup and season with additional kosher salt and black pepper as desired. Serve hot, garnished with extra fresh parsley if preferred. Enjoy your nutritious and warming anti-inflammatory turmeric chicken soup!

Notes

  • Use chicken thighs for more flavor and tenderness, or breasts cut into smaller pieces for faster cooking and leaner meat.
  • Keep the simmer gentle to avoid curdling the coconut milk.
  • Frozen peas add a nice sweetness and color but are optional.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Adjust turmeric amount based on your spice preference; fresh turmeric root can be used but adjust quantity accordingly.

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