This Anti Inflammatory Turmeric Chicken Soup is a delightful blend of nourishing ingredients that not only warms you up but also supports your immune health. Perfect for family dinners or meal prep, this one-pot recipe combines the rich flavors of turmeric with fresh vegetables and tender chicken. It’s a comforting dish suitable for any occasion, especially during colder months when you crave something hearty and healthy.
Why You’ll Love This Recipe
- Quick and Easy: This soup comes together in just one hour, making it perfect for busy weeknights.
- Nutrient-Packed: Loaded with vegetables and spices, this soup offers numerous health benefits, including anti-inflammatory properties.
- Versatile Options: You can easily make it gluten-free, paleo, or even vegetarian by substituting the chicken with chickpeas or tofu.
- Meal Prep Friendly: Prepare a big batch to enjoy throughout the week; it stores well in the fridge and freezes beautifully.
- Comforting Flavor: The combination of turmeric, garlic, and coconut milk creates a warm and inviting flavor profile that everyone will love.
Tools and Preparation
To make this delicious soup, you’ll need some essential kitchen tools. Having the right equipment ensures a smooth cooking process.
Essential Tools and Equipment
- Large soup pot
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
Importance of Each Tool
- Large soup pot: A good-sized pot allows you to sauté veggies evenly and simmer the soup without spillage.
- Cutting board: Provides a safe surface for chopping ingredients while keeping your kitchen organized.
Ingredients
This anti inflammatory turmeric chicken soup is made in one pot with leeks, onions, carrots, celery, peas, chicken, chicken broth, coconut milk, and flavorful spices. It is packed with veggies, and perfect for meal prep or family dinner. The best way to warm up when you need some homemade nourishment! Dairy free, paleo, gluten free, vegetarian option.
Vegetables
- 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
Spices
- 1 teaspoon kosher salt
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Liquids
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein
- 1 1/4 pounds boneless skinless thighs or breasts
Optional Add-Ins
- 1 10 ounce bag frozen peas
- 1/4 cup chopped fresh parsley
Seasoning
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
How to Make Anti Inflammatory Turmeric Chicken Soup
Step 1: Sauté the Vegetables
Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté while stirring occasionally until leeks are soft and starting to caramelize for about 14-16 minutes.
Step 2: Add Spices
Add chopped garlic, turmeric, and poultry seasoning to the pot. Continue to sauté for another 2-3 minutes while stirring frequently until the spices become fragrant.
Step 3: Combine Broth and Chicken
Pour in the chicken broth and coconut milk while adding raw chicken. Scrape any stuck-on bits from the bottom of the pot. Bring everything to a bare simmer while ensuring that the chicken is submerged in the broth. Partially cover the pot and let it simmer on low for about 15-20 minutes until the chicken is cooked through and veggies are tender.
Step 4: Shred Chicken
Remove the lid from the soup. Transfer chicken onto a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks before returning it back to the pot along with frozen peas (if using) and fresh parsley.
Step 5: Final Seasoning
Bring the soup back to a slow simmer allowing everything to warm through for about 5 minutes until peas are bright green and tender. Season to taste with salt and pepper before serving garnished with extra parsley if desired. Enjoy!
How to Serve Anti Inflammatory Turmeric Chicken Soup
Serving your Anti Inflammatory Turmeric Chicken Soup can elevate the dining experience. Here are some delightful ways to present and enjoy this nourishing dish.
Enjoy it with Fresh Herbs
- Chopped Parsley: Sprinkle some fresh parsley on top for a burst of color and flavor.
- Cilantro: If you’re a fan, cilantro can add a refreshing twist that complements the spices.
Pair with Crusty Bread
- Sourdough: A slice of warm sourdough bread is perfect for dipping into the soup.
- Garlic Bread: Add a crunchy element by serving it with garlic bread for a savory bite.
Add a Squeeze of Citrus
- Lemon Wedge: A squeeze of lemon can brighten up the flavors and add a refreshing zing.
- Lime Juice: Lime offers a tangy contrast that enhances the turmeric in the soup.
Serve it over Rice or Quinoa
- Brown Rice: For extra heartiness, ladle the soup over cooked brown rice.
- Quinoa: This protein-packed grain adds texture and complements the soup beautifully.
Top with Avocado
- Sliced Avocado: Add creamy slices of avocado on top for richness and healthy fats.
How to Perfect Anti Inflammatory Turmeric Chicken Soup
Perfecting your Anti Inflammatory Turmeric Chicken Soup is all about technique and ingredient choices. Here are some tips to ensure it turns out splendidly every time.
- Use Quality Broth: Opt for homemade chicken broth or a high-quality store-bought option to enrich the flavor.
- Fresh Spices Matter: Always use fresh turmeric and spices for maximum potency and health benefits.
- Control Heat Levels: Keep the simmer low to prevent splitting the coconut milk, which can affect the texture.
- Adjust Seasoning Gradually: Taste as you go to achieve just the right balance of salt and pepper without overpowering flavors.
Best Side Dishes for Anti Inflammatory Turmeric Chicken Soup
Enhancing your meal with side dishes can create a well-rounded dining experience. Here are some fantastic options that pair well with Anti Inflammatory Turmeric Chicken Soup.
- Mixed Green Salad: A light salad with lemon vinaigrette complements the richness of the soup.
- Roasted Vegetables: Seasonal roasted veggies bring out natural sweetness and add nutrition.
- Cauliflower Rice: This low-carb option provides added fiber while soaking up flavors from the soup.
- Sweet Potato Wedges: Baked sweet potato is both filling and nutritious, offering a sweet counterpart to savory soup.
- Cucumber Salad: A refreshing cucumber salad adds crunch and balances warmth from the soup.
- Whole Grain Crackers: Serve with whole grain crackers for an easy, crunchy addition that’s perfect for dipping.
Common Mistakes to Avoid
Making Anti Inflammatory Turmeric Chicken Soup can be simple, but there are common mistakes that can affect the flavor and texture of your dish. Here are some pitfalls to avoid.
Skipping the Sauté Step: Failing to sauté the vegetables before adding broth can lead to a bland soup. Always take the time to soften the onions and leeks; it brings out their flavors.
Not Using Fresh Ingredients: Using wilted or old veggies will compromise the taste of your soup. Always opt for fresh produce for a vibrant and delicious outcome.
Overcooking the Chicken: Cooking chicken too long can make it tough. Monitor your chicken closely and remove it as soon as it’s cooked through for tender pieces.
Ignoring Seasoning Adjustments: Not tasting your soup before serving can result in a bland dish. Adjust salt and pepper according to your preference for maximum flavor.
Boiling Instead of Simmering: Boiling can cause coconut milk to split. Always keep your soup at a low simmer once you add coconut milk.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It lasts up to 4 days in the fridge.
Freezing Anti Inflammatory Turmeric Chicken Soup
- Freeze in freezer-safe containers or bags.
- The soup stays good for up to 3 months.
Reheating Anti Inflammatory Turmeric Chicken Soup
- Oven: Preheat to 350°F (175°C) and heat for about 20 minutes, covered with foil.
- Microwave: Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
- Stovetop: Warm on medium heat, stirring occasionally, until heated through (about 5-10 minutes).
Frequently Asked Questions
Here are some common questions about making Anti Inflammatory Turmeric Chicken Soup.
Can I make this soup vegetarian?
Yes! You can replace chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
How does turmeric benefit health?
Turmeric is known for its anti-inflammatory properties, which may help reduce inflammation and improve overall health.
Can I use frozen vegetables?
Absolutely! Frozen vegetables work well in this recipe; just add them during the last few minutes of cooking.
Is this soup suitable for meal prep?
Yes! This soup is perfect for meal prep, as it stores well and tastes even better after a day in the fridge!
Final Thoughts
This Anti Inflammatory Turmeric Chicken Soup is not only nourishing but also incredibly versatile. With its rich flavors and healthy ingredients, it’s perfect for any meal occasion. Feel free to customize it with your favorite veggies or proteins. Give it a try; you’ll love how comforting and delicious it is!
Anti Inflammatory Turmeric Chicken Soup
Experience the warmth and nourishment of Anti Inflammatory Turmeric Chicken Soup, a delightful one-pot dish that combines tender chicken, vibrant vegetables, and the health-boosting properties of turmeric. This cozy soup is perfect for family dinners or meal prep, offering a comforting blend of flavors that will satisfy your cravings during chilly days. With its quick preparation and nutrient-dense ingredients, this recipe is an ideal choice for those seeking delicious comfort food that supports immune health.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Soup
- Method: One-pot cooking
- Cuisine: Comfort Food
Ingredients
- 1 medium onion, diced
- 1 large leek, sliced
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 6 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1.25 lbs boneless skinless chicken thighs or breasts
- Optional: Frozen peas, fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, leek, carrots, celery, and salt for 14-16 minutes until softened.
- Add garlic, turmeric, and poultry seasoning; sauté for another 2-3 minutes until fragrant.
- Pour in chicken broth and coconut milk; add raw chicken. Bring to a simmer and cover partially. Cook for 15-20 minutes until chicken is done and veggies are tender.
- Shred the chicken and return it to the pot with frozen peas and parsley. Simmer for an additional 5 minutes.
- Adjust seasoning to taste before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
