Anti-Inflammatory Turmeric Chicken Soup is a comforting and nutritious dish packed with health-boosting ingredients. The combination of turmeric, garlic, and vegetables provides anti-inflammatory benefits, while the chicken and broth offer protein and hydration. This soup is perfect for soothing colds, reducing inflammation, or simply enjoying a warm, flavorful meal.
Ingredients
- Olive oil: 1/4 cup
- Onion (diced): 1 medium
- Leek (sliced, white and light green parts): 1 large
- Carrots (sliced): 3 large
- Celery (sliced): 3 stalks
- Garlic (chopped): 3 cloves
- Turmeric: 1 tsp
- Poultry seasoning: 1 tsp
- Chicken broth: 6 cups
- Coconut milk: 13.5 oz can
- Chicken (boneless, skinless): 1 1/4 pounds
- Frozen peas (optional): 10 oz
- Fresh parsley (chopped): 1/4 cup
- Salt and pepper: to taste
Directions
- Sauté Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add diced onion, sliced leek, carrots, celery, and a pinch of salt. Sauté until the vegetables are softened, about 5-7 minutes.
- Add Aromatics:
- Stir in the chopped garlic, turmeric, and poultry seasoning. Cook until fragrant, about 1-2 minutes.
- Cook Chicken:
- Pour in the chicken broth and coconut milk. Add the boneless, skinless chicken.
- Bring to a simmer and cook until the chicken is fully cooked, about 20-25 minutes.
- Shred Chicken:
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot.
- Add Peas and Parsley:
- If using, add the frozen peas and chopped fresh parsley to the pot.
- Heat through until the peas are tender, about 5 minutes.
- Season and Serve:
- Season the soup with salt and pepper to taste.
- Garnish with additional chopped parsley before serving.
Tips
- Adjust the Seasoning: Taste the soup before serving and adjust the seasoning as needed. You can add more turmeric or poultry seasoning if desired.
- Optional Add-ins: Consider adding a squeeze of fresh lemon juice or a dash of cayenne pepper for extra flavor and health benefits.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Serving Suggestions
- Bread: Serve with a slice of crusty bread or a dinner roll to soak up the flavorful broth.
- Salad: Pair with a simple green salad for a light and balanced meal.
- Rice or Quinoa: Add a scoop of cooked rice or quinoa to the soup for added texture and heartiness.
Nutrition Information
- Calories: 250 kcal
- Carbohydrates: 15g
- Protein: 25g
- Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 75mg
- Sodium: 650mg
- Potassium: 800mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 7500IU
- Vitamin C: 15mg
- Calcium: 80mg
- Iron: 2.5mg
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes | Servings: 6
Recipe Card
Anti-Inflammatory Turmeric Chicken Soup
**Anti-Inflammatory Turmeric Chicken Soup** is a comforting and nutritious dish packed with health-boosting ingredients. The combination of turmeric, garlic, and vegetables provides anti-inflammatory benefits, while the chicken and broth offer protein and hydration. This soup is perfect for soothing colds, reducing inflammation, or simply enjoying a warm, flavorful meal.
Ingredients
- – **Olive oil:** 1/4 cup
- – **Onion diced:** 1 medium
- – **Leek sliced, white and light green parts:** 1 large
- – **Carrots sliced:** 3 large
- – **Celery sliced:** 3 stalks
- – **Garlic chopped:** 3 cloves
- – **Turmeric:** 1 tsp
- – **Poultry seasoning:** 1 tsp
- – **Chicken broth:** 6 cups
- – **Coconut milk:** 13.5 oz can
- – **Chicken boneless, skinless:** 1 1/4 pounds
- – **Frozen peas optional:** 10 oz
- – **Fresh parsley chopped:** 1/4 cup
- – **Salt and pepper:** to taste
Instructions
Sauté Vegetables:
- – Heat olive oil in a large pot over medium heat.
- – Add diced onion, sliced leek, carrots, celery, and a pinch of salt. Sauté until the vegetables are softened, about 5-7 minutes.
Add Aromatics:
- – Stir in the chopped garlic, turmeric, and poultry seasoning. Cook until fragrant, about 1-2 minutes.
Cook Chicken:
- – Pour in the chicken broth and coconut milk. Add the boneless, skinless chicken.
- – Bring to a simmer and cook until the chicken is fully cooked, about 20-25 minutes.
Shred Chicken:
- – Remove the chicken from the pot and shred it using two forks.
- – Return the shredded chicken to the pot.
Add Peas and Parsley:
- – If using, add the frozen peas and chopped fresh parsley to the pot.
- – Heat through until the peas are tender, about 5 minutes.
Season and Serve:
- – Season the soup with salt and pepper to taste.
- – Garnish with additional chopped parsley before serving.