Anti Inflammatory Turmeric Chicken Soup

This Anti Inflammatory Turmeric Chicken Soup is a warm, nourishing dish perfect for any occasion. Packed with colorful veggies and infused with aromatic spices, this one-pot meal is not just comforting but also promotes health and wellness. Whether it’s a chilly day or you’re looking for a healthy family dinner, this soup serves as an excellent choice for meal prep or cozy gatherings. It’s dairy-free, paleo, gluten-free, and has a vegetarian option too!

Why You’ll Love This Recipe

• Easy to Make: With just one pot required, cleanup is a breeze!
• Flavorful and Nourishing: The combination of turmeric and fresh vegetables offers both taste and health benefits.
• Versatile Serving Options: Enjoy it as a main dish or pair it with a salad for a complete meal.
• Meal Prep Friendly: Make a big batch and enjoy leftovers throughout the week.
• Customizable Ingredients: Feel free to switch up the veggies or proteins based on your preference.

Tools and Preparation

To make this anti inflammatory turmeric chicken soup, you’ll need some essential kitchen tools. Having the right equipment will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Large soup pot
• Cutting board
• Sharp knife
• Measuring cups
• Ladle

Importance of Each Tool

• Large soup pot: Ideal for simmering your soup evenly without overflow.
• Cutting board: Provides a safe surface for chopping vegetables.
• Sharp knife: Ensures easy cutting of ingredients, making prep work quick and efficient.

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

Seasonings and Spices

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

Broth and Protein

• 6 cups chicken broth
• 1 13.5 ounce can coconut milk
• 1 1/4 pounds boneless skinless thighs or breasts

Optional Ingredients

• 1 10 ounce bag frozen peas
• 1/4 cup chopped fresh parsley
• 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 (about 14-16 minutes).

Step 2: Add Spices

Add chopped garlic, turmeric, and poultry seasoning to the pot.
– Continue sautéing for another 2-3 minutes until spices are fragrant.

Step 3: Combine Broth and Chicken

Pour in the chicken broth and coconut milk. Add raw chicken pieces to the pot.
– Scrape up any stuck-on bits from the bottom of the pot.
– Bring everything to a bare simmer while partially covering.

Step 4: Simmer Until Cooked

Let the soup simmer on low heat until the chicken is cooked through (about 15-20 minutes).
– Ensure not to boil vigorously to prevent splitting of coconut milk.

Step 5: Shred Chicken and Final Touches

Remove the lid from the soup and take out the chicken to cool slightly on a cutting board.
– Cut into bite-sized pieces or shred using two forks.
– Return shredded chicken to the pot along with frozen peas (if using) and fresh parsley.
– Allow everything to warm through (about 5 minutes).

Step 6: Season & Serve

Season your soup with additional salt and pepper as needed before serving.
– Garnish with extra parsley if desired. Enjoy!

How to Serve Anti Inflammatory Turmeric Chicken Soup

This delicious anti inflammatory turmeric chicken soup can be enjoyed in various ways to enhance your dining experience. Here are some serving suggestions to consider that will complement the nourishing flavors of the soup.

Pair with Fresh Bread

• Crusty Artisan Bread: Serve slices of warm, crusty artisan bread for dipping and enjoying the broth.
• Garlic Bread: A side of garlic bread enhances the meal with a burst of flavor while balancing the soup’s richness.

Add a Side Salad

• Mixed Greens Salad: Toss together mixed greens, cherry tomatoes, and a light vinaigrette for a refreshing contrast.
• Cucumber and Avocado Salad: This cool salad adds a creamy texture that pairs well with the spices in the soup.

Garnish Creatively

• Fresh Herbs: Top each bowl with extra parsley or cilantro for added freshness and color.
• Lemon Wedges: Serve lemon wedges on the side; a squeeze of lemon brightens up the flavors beautifully.

How to Perfect Anti Inflammatory Turmeric Chicken Soup

To make your anti inflammatory turmeric chicken soup even better, keep these tips in mind for a perfect bowl every time.

• Use Fresh Ingredients: Fresh vegetables and herbs elevate flavors significantly compared to dried or old ingredients.
• Adjust Seasoning Gradually: Taste as you go; this helps maintain balance without overwhelming the soup with salt or spice.
• Control Cooking Time: Avoid overcooking the chicken to keep it tender and juicy; check for doneness at about 15 minutes.
• Experiment with Spices: Feel free to customize spices beyond turmeric and poultry seasoning for unique flavor profiles.
• Store Properly: If you have leftovers, store them in airtight containers. This keeps the soup fresh for meal prep later!

Best Side Dishes for Anti Inflammatory Turmeric Chicken Soup

Complement your anti inflammatory turmeric chicken soup with these delightful side dishes that enhance its health benefits.

1. Quinoa Pilaf: A nutritious base made with quinoa, vegetables, and herbs adds fiber and protein.
2. Roasted Brussels Sprouts: Crispy Brussels sprouts seasoned with olive oil provide a crunchy texture alongside the soup.
3. Steamed Broccoli: Lightly steamed broccoli offers additional nutrients while keeping things simple and healthy.
4. Sweet Potato Mash: Creamy sweet potato mash adds natural sweetness that nicely balances the savory soup.
5. Cauliflower Rice: This low-carb alternative is perfect for soaking up all the flavorful broth without adding many calories.
6. Zucchini Noodles: Light and refreshing, zucchini noodles can be served on the side or even mixed into the soup for added texture.

Common Mistakes to Avoid

Making Anti Inflammatory Turmeric Chicken Soup can be easy, but there are common pitfalls to watch for.

• Overcooking the vegetables: Vegetables can become mushy if cooked too long. Sauté until just tender and simmer gently.
• Ignoring seasoning: Underseasoned soup can taste bland. Taste and adjust salt and spices throughout the cooking process.
• Using low-quality broth: The broth is the base flavor. Use high-quality chicken broth or homemade broth for best results.
• Cooking chicken at too high a temperature: High heat can make chicken tough. Simmer gently to keep it moist and tender.
• Not letting the flavors meld: Rushing the simmering process can lead to a lack of depth in flavor. Allow time for all ingredients to combine well.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Let the soup cool down before sealing to maintain freshness.

Freezing Anti Inflammatory Turmeric Chicken Soup

• Freeze in portions in freezer-safe containers for up to 3 months.
• Leave some space at the top of the container as soup expands when frozen.

Reheating Anti Inflammatory Turmeric Chicken Soup

• Oven: Preheat to 350°F (175°C) and heat in a covered oven-safe dish for about 25-30 minutes until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes, stirring between each interval until hot.
• Stovetop: Reheat over medium heat, stirring occasionally, until warmed through.

Frequently Asked Questions

Here are some common questions about making Anti Inflammatory Turmeric Chicken Soup.

How does turmeric benefit this soup?

Turmeric is known for its anti-inflammatory properties, adding health benefits while enhancing flavor.

Can I use other types of meat?

Yes! This recipe works well with turkey or even plant-based proteins for a vegetarian option.

What vegetables can I add?

Feel free to customize by adding spinach, kale, or bell peppers for more nutrition and color!

Is this soup suitable for meal prep?

Absolutely! It’s perfect for meal prep as it stores well and reheats nicely throughout the week.

How spicy is this turmeric chicken soup?

This soup is mild but you can add more spices like cayenne pepper if you prefer extra heat!

Final Thoughts

This Anti Inflammatory Turmeric Chicken Soup is not only delicious but also versatile. It’s perfect for family dinners or meal prep. Customize it with your favorite veggies or proteins to make it your own. Enjoy this cozy dish that warms both body and soul!

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Anti Inflammatory Turmeric Chicken Soup

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• Author: Saphira
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Indulge in the warmth of Anti Inflammatory Turmeric Chicken Soup, a nourishing blend that combines tender chicken, colorful vegetables, and aromatic spices into a delightful one-pot meal. Perfect for cozy dinners or meal prep, this soup not only comforts but also promotes health with its anti-inflammatory properties.

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Ingredients

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• 1 medium onion
• 1 large leek
• 3 large carrots
• 3 stalks celery
• 6 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 ¼ lbs boneless skinless chicken thighs or breasts
• turmeric
• garlic
• poultry seasoning

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté diced onion, sliced leek, carrots, celery, and salt until softened (14-16 minutes).
2. Add chopped garlic, turmeric, and poultry seasoning; sauté for an additional 2-3 minutes.
3. Pour in chicken broth and coconut milk; add raw chicken pieces. Bring to a simmer while partially covered.
4. Simmer on low heat until chicken is cooked through (15-20 minutes). Remove chicken to shred once cooled.
5. Return shredded chicken to pot along with frozen peas and parsley; warm through for about 5 minutes.
6. Season with salt and pepper before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 610mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 22g
• Cholesterol: 90mg