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Anti-Inflammatory Turmeric Chicken Soup Recipe

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3.9 from 51 reviews

This Anti Inflammatory Turmeric Chicken Soup is a soothing, nutrient-packed meal featuring aromatic vegetables, tender chicken, and the powerful anti-inflammatory benefits of turmeric and coconut milk. Perfect for a comforting lunch or dinner, this soup combines wholesome ingredients that support health and wellness with a rich, savory flavor.

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

Seasonings and Spices

  • 1 teaspoon kosher salt (plus 1 teaspoon more for cooking 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 thighs or breasts (if using breasts, cut into 3 or 4 pieces each)

Additional Ingredients

  • 1 10 ounce bag frozen peas (optional)
  • 1/4 cup chopped fresh parsley

Instructions

  1. 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.
  2. Add aromatics: Stir in chopped garlic, dried turmeric, and poultry seasoning. Continue to sauté for 2-3 minutes more, stirring frequently, until the garlic and spices become fragrant.
  3. Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk. Add raw chicken pieces to the pot, scraping the bottom to release any browned bits. Bring the mixture to a gentle simmer, partially covering the pot. Ensure the chicken is fully submerged in the liquid. Simmer on low heat for 15-20 minutes, until the chicken is cooked through and vegetables are tender. Avoid boiling vigorously to prevent coconut milk from splitting.
  4. Shred chicken and add remaining soup ingredients: Remove the lid and take the chicken out onto a cutting board. Let it cool slightly, then shred or cut into bite-sized pieces with forks. Return the chicken to the pot along with frozen peas, if using, and fresh parsley. Bring back to a slow simmer and cook for about 5 minutes, until peas are bright green and tender.
  5. Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra fresh parsley if desired. Enjoy your warming and healthful turmeric chicken soup!

Notes

  • Cut chicken breasts into smaller pieces to ensure even and faster cooking.
  • Do not let the soup boil vigorously to avoid coconut milk curdling.
  • Frozen peas are optional but add a nice pop of color and sweetness.
  • Fresh parsley adds a fresh, herbal note and can be adjusted to preference.
  • This soup is best enjoyed fresh but can be refrigerated for up to 3 days and reheated gently.

Find it online: https://justsosavory.com/anti-inflammatory-turmeric-chicken-soup-recipe/