This Anti Inflammatory Turmeric Chicken Soup is a comforting, nourishing dish made in one pot, featuring aromatic leeks, carrots, and quality chicken. Perfect for cozy family dinners or meal prep, this soup is not only delicious but also packed with health benefits. The inclusion of turmeric provides anti-inflammatory properties, making it an ideal choice for those looking to boost their immune system during chilly months.
Why You’ll Love This Recipe
- Easy to Make – With all ingredients cooked in one pot, cleanup is a breeze.
- Flavor Packed – The combination of spices and fresh veggies creates a rich, satisfying taste.
- Versatile Meal – Perfect as a main dish or a hearty starter; great for any occasion.
- Health Benefits – Packed with nutrients from veggies and the anti-inflammatory properties of turmeric.
- Diet-Friendly – This soup is dairy-free, paleo, gluten-free, and has a vegetarian option.
Tools and Preparation
Having the right tools will make your cooking experience smooth and enjoyable. Gather these essentials before starting your soup.
Essential Tools and Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
Importance of Each Tool
- Large soup pot – Essential for even cooking; allows all ingredients to meld together nicely.
- Sharp knife – Ensures safe and efficient chopping of vegetables.
- Cutting board – Provides a stable surface for prepping ingredients.
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.
Ingredients:
– 1/4 cup olive oil
– 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
– 1 teaspoon kosher salt
– 3 cloves garlic, chopped
– 1 teaspoon turmeric
– 1 teaspoon poultry seasoning
– 6 cups chicken broth
– 1 13.5 ounce can coconut milk
– 1 1/4 pounds boneless skinless thighs or breasts
– 1 10 ounce bag frozen peas (optional)
– 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 beginning to caramelize—about 14–16 minutes.
Step 2: Add Garlic and Spices
Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2–3 minutes while stirring frequently until the spices and garlic become fragrant.
Step 3: Combine Broth and Chicken
Pour in the chicken broth and coconut milk. Add raw chicken to the pot while scraping up any stuck-on bits from the bottom. Ensure that the chicken is submerged beneath the liquids. Partially cover the pot and allow it to simmer on low heat until the chicken is cooked through—approximately 15–20 minutes.
Step 4: Shred the Chicken
Once cooked through, remove the chicken from the pot onto a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks. Return the chicken back into the pot along with frozen peas (if using) and fresh parsley.
Step 5: Final Touches
Bring back to a slow simmer allowing everything to warm through—about 5 minutes until peas are bright green and tender. Season with additional salt and pepper as needed before serving garnished with extra parsley if desired. Enjoy!
How to Serve Anti Inflammatory Turmeric Chicken Soup
Serving this anti inflammatory turmeric chicken soup can elevate your dining experience. Whether it’s a cozy family dinner or a meal prep option for the week, there are many ways to enjoy this nourishing dish.
With Fresh Herbs
- Parsley: Sprinkle fresh parsley on top for added flavor and a pop of color.
- Cilantro: For a different herb twist, add chopped cilantro for a fresh taste.
Accompanied by Bread
- Crusty Bread: Serve with warm, crusty bread to soak up the delicious broth.
- Garlic Bread: Pair with garlic bread for an extra flavor kick that complements the soup.
As a Standalone Meal
- In a Bowl: Enjoy it hot in a deep bowl as a hearty standalone meal packed with nutrients.
- With Rice: Serve over cooked brown or white rice to make it more filling.
With Additional Proteins
- Grilled Chicken: Add some grilled chicken on top for extra protein and texture.
- Chickpeas: Toss in roasted chickpeas for added crunch and plant-based protein.
How to Perfect Anti Inflammatory Turmeric Chicken Soup
To achieve the best flavor and texture in your anti inflammatory turmeric chicken soup, consider these helpful tips.
- Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the soup’s overall taste.
- Adjust Spice Levels: Feel free to adjust the amount of turmeric or poultry seasoning based on your spice preference.
- Simmer Gently: Simmering slowly helps retain the coconut milk’s creamy texture without splitting.
- Add Lemon Juice: A squeeze of fresh lemon juice before serving can brighten the flavors remarkably.
- Store Properly: Allow leftovers to cool completely before storing them in airtight containers in the fridge for up to 5 days.
Best Side Dishes for Anti Inflammatory Turmeric Chicken Soup
Pairing side dishes with your anti inflammatory turmeric chicken soup can create a delightful meal. Here are some great options that complement its flavors.
- Mixed Green Salad: A light salad with mixed greens, cherry tomatoes, and vinaigrette adds freshness.
- Quinoa Salad: A quinoa salad mixed with cucumbers, bell peppers, and lemon dressing offers a nutritious boost.
- Roasted Vegetables: Seasonal roasted vegetables provide additional nutrients and textures alongside the soup.
- Rice Pilaf: Fluffy rice pilaf infused with spices makes an excellent companion for soaking up broth.
- Sweet Potato Wedges: Baked sweet potato wedges bring sweetness that balances the soup’s savory flavors.
- Hummus and Veggies: A platter of hummus served with raw veggies adds crunch and fiber to your meal.
Common Mistakes to Avoid
When making this delicious anti inflammatory turmeric chicken soup, it’s easy to make a few common mistakes. Here are some pitfalls to watch out for:
Skipping the Sauté: Failing to sauté the vegetables can lead to a bland soup. Always sauté the leeks, onions, and carrots until they soften and caramelize for deeper flavors.
Not Monitoring the Heat: Cooking at too high a temperature can split the coconut milk. Keep the heat low to ensure a creamy texture throughout your soup.
Ignoring Seasoning: Under-seasoning at the beginning may leave your soup flat. Add kosher salt and pepper as you go, tasting along the way for balance.
Overcooking Chicken: Leaving the chicken in too long can make it tough. Remove it when cooked through, then shred or cut it into pieces before returning it to the pot.
Forgetting Fresh Herbs: Fresh parsley adds brightness and flavor. Don’t skip this step; add it just before serving for the best taste.
Choosing Low-Quality Ingredients: Using subpar chicken or broth can affect flavor. Opt for high-quality, fresh ingredients for a truly comforting dish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It will keep well for up to 3-4 days in the refrigerator.
Freezing Anti Inflammatory Turmeric Chicken Soup
- Allow the soup to cool completely before freezing.
- Use freezer-safe containers or bags, leaving some space for expansion.
- It can be frozen for up to 3 months.
Reheating Anti Inflammatory Turmeric Chicken Soup
Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish and cover with foil. Heat for about 20-30 minutes until warmed through.
Microwave: Pour into a microwave-safe bowl and cover loosely. Heat in 1-minute intervals, stirring in between until hot.
Stovetop: Pour soup into a pot over medium-low heat. Stir occasionally and heat until steaming, about 10-15 minutes.
Frequently Asked Questions
Here are some common questions about making anti inflammatory turmeric chicken soup:
What makes this Anti Inflammatory Turmeric Chicken Soup healthy?
This soup is packed with anti-inflammatory ingredients like turmeric and coconut milk, which help support overall health while providing comfort during colder months.
Can I make this Anti Inflammatory Turmeric Chicken Soup vegetarian?
Yes! You can replace chicken with chickpeas or tofu and use vegetable broth instead of chicken broth for a delicious vegetarian option.
How do I customize my Anti Inflammatory Turmeric Chicken Soup?
Feel free to add different vegetables like spinach or kale, or try adding spices like ginger for extra warmth and flavor!
How can I adjust the spice level of this soup?
To make it spicier, consider adding red pepper flakes or fresh chili peppers during cooking. For less heat, simply omit these ingredients.
Final Thoughts
This anti inflammatory turmeric chicken soup is not just comforting but also versatile. With its rich flavors and healthy ingredients, it’s perfect for meal prep or a cozy family dinner. Customize it with your favorite veggies or spices to suit your taste preferences! Enjoy every warm spoonful of this nourishing dish!
Anti Inflammatory Turmeric Chicken Soup
Warm up with our Anti Inflammatory Turmeric Chicken Soup, a nourishing one-pot meal perfect for chilly days or cozy family dinners. Infused with the vibrant color of turmeric, this soup features tender chicken, aromatic leeks, and a medley of vegetables that create a rich and satisfying flavor. Not only is this dish easy to prepare, but it’s also packed with health benefits, making it an excellent choice for those looking to boost their immune system. With its dairy-free and gluten-free attributes, this comforting soup caters to various dietary needs while delivering wholesome goodness in every bowl.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: One Pot
- Cuisine: Comfort Food
Ingredients
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, sliced
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 6 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 1 teaspoon turmeric
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté onions, leeks, carrots, celery, and salt until softened (14-16 minutes).
- Add garlic, turmeric, and poultry seasoning; sauté for another 2-3 minutes until fragrant.
- Pour in chicken broth and coconut milk. Add raw chicken, ensuring it’s submerged. Simmer on low until cooked through (15-20 minutes).
- Remove chicken to shred or chop into bite-sized pieces before returning to the pot along with frozen peas and parsley.
- Simmer gently for an additional 5 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 4g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
