Anti-Inflammatory Turmeric Chicken Soup Recipe
This comforting and health-boosting Anti-Inflammatory Turmeric Chicken Soup combines the warm, earthy flavors of turmeric with tender chicken and a medley of sautéed vegetables in a creamy coconut milk base. Perfect for a nourishing meal, this soup offers anti-inflammatory benefits and vibrant taste, ideal for chilly days or when you need a wholesome pick-me-up.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
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
Spices and Seasonings
- 1 teaspoon kosher salt (plus 1 teaspoon more and additional to taste)
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 1/2 teaspoon black pepper
Liquids
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 (13.5 ounce) can coconut milk
Protein
- 1 1/4 pounds boneless skinless chicken thighs or breasts (if breasts, cut into 3-4 pieces each)
Optional and Garnishes
- 1 (10 ounce) bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
Instructions
- 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.
- Add aromatics: Stir in chopped garlic, turmeric powder, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until the spices and garlic release their fragrance.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk, scraping up any brown bits from the bottom of the pot. Add the raw chicken pieces, making sure they are fully submerged beneath the liquid. Partially cover the pot and bring to a gentle simmer. Cook on low heat until the chicken is fully cooked and vegetables are tender, approximately 15-20 minutes. Avoid boiling vigorously to prevent the coconut milk from splitting.
- Shred chicken and add remaining soup ingredients: Remove the lid and take the chicken out to a cutting board. Allow it to cool slightly, then shred or chop into bite-sized pieces. Return the chicken to the pot along with the frozen peas, if using, and fresh chopped parsley. Bring the soup back to a slow simmer and cook for about 5 minutes until peas are bright green and tender.
- Season and serve: Taste the soup and adjust seasoning with salt and black pepper as desired. Serve hot, garnished with extra fresh parsley for a vibrant finish. Enjoy your nourishing anti-inflammatory turmeric chicken soup!
Notes
- Using boneless skinless chicken thighs adds more flavor and moisture, but breasts can be used for a leaner option.
- Cutting chicken breasts into smaller pieces helps them cook more evenly and quickly.
- To prevent coconut milk from curdling, avoid boiling the soup and maintain a gentle simmer.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Fresh parsley adds brightness and a fresh herbal note; feel free to garnish additionally.