Why Make This Recipe
This Anti-Inflammatory Turmeric Chicken Soup is not just a delicious meal, but it also has health benefits, thanks to the turmeric. This bright yellow spice is known for its anti-inflammatory properties, making it great for your health. When the weather gets chilly, nothing warms you up like a bowl of soup. Plus, it’s simple to make and can be enjoyed by anyone, whether you’re feeling under the weather or just need some comfort food.
How to Make Anti-Inflammatory Turmeric Chicken Soup
Ingredients
- 2 medium Leeks (Can be replaced with onions if unavailable.)
- 1 medium Onion (Use yellow or white onions for best results.)
- 2 medium Carrots (Substitute with parsnips for a different flavor profile.)
- 2 stalks Celery (Substitute with finely diced fennel if texture is a concern.)
- 1 cup Peas (Optional, omit if not preferred.)
- 1 pound Chicken (boneless skinless breasts/thighs)
- 4 cups Chicken Broth (Use high-quality broth or substitute with vegetable broth for a vegetarian option.)
- 1 can Coconut Milk (Use unsweetened for best results; can omit, adding additional broth to maintain liquid content.)
- 1 tablespoon Turmeric (Use fresh turmeric; triple the amount if substituting with dried.)
- 3 cloves Garlic (Minced.)
Directions: Cooking Instructions
- Start by washing and slicing the leeks, onion, carrots, and celery.
- Heat a large pot over medium heat and add a little oil.
- Add the leeks, onion, carrots, and celery to the pot. Sauté them for about 5-7 minutes until they soften.
- Add the minced garlic and cook for another minute.
- Stir in the turmeric and mix well.
- Next, add the chicken and cook until it turns white.
- Pour in the chicken broth and bring everything to a boil.
- Reduce the heat and let it simmer for about 20 minutes until the chicken is fully cooked.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the coconut milk and peas, and let it heat through.
- Taste and adjust seasoning as needed.
How to Serve Anti-Inflammatory Turmeric Chicken Soup
Serve this warm soup in bowls. You can top it with fresh herbs or a squeeze of lemon for extra flavor. Pair it with crusty bread for a wholesome meal that warms both body and soul.
How to Store Anti-Inflammatory Turmeric Chicken Soup
Store any leftover soup in an airtight container in the fridge for up to 4 days. If you want to keep it longer, it can be frozen for up to 3 months. Just make sure to cool it down before putting it in the freezer.
Tips to Make Anti-Inflammatory Turmeric Chicken Soup
- Make sure to use fresh ingredients for the best flavor.
- Adjust the amount of turmeric based on your taste preference.
- If you want a thicker soup, you can blend it for a few seconds.
- Add fresh spinach or kale for more nutrients.
Variation
You can switch up the recipe by using different vegetables like bell peppers or adding beans for extra protein. If you’re vegan, replace chicken with chickpeas or tofu.
FAQs
1. Can I use frozen vegetables in this soup?
Yes, you can use frozen vegetables. Just add them in when you would normally add fresh ones.
2. How do I know when the chicken is cooked?
The chicken should be white all the way through and easily shred with a fork.
3. Can I make this soup in a slow cooker?
Yes, you can! Just add all the ingredients to the slow cooker and let it cook on low for about 6-8 hours or high for 3-4 hours.
Anti-Inflammatory Turmeric Chicken Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A warm and comforting soup featuring anti-inflammatory turmeric, perfect for chilly days or when you’re feeling under the weather.
Ingredients
- 2 medium Leeks
- 1 medium Onion
- 2 medium Carrots
- 2 stalks Celery
- 1 cup Peas (optional)
- 1 pound Chicken (boneless skinless breasts/thighs)
- 4 cups Chicken Broth
- 1 can Coconut Milk (unsweetened)
- 1 tablespoon Turmeric (fresh)
- 3 cloves Garlic (minced)
Instructions
- Wash and slice the leeks, onion, carrots, and celery.
- Heat a large pot over medium heat and add a little oil.
- Add the leeks, onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until they soften.
- Add minced garlic and cook for another minute.
- Stir in turmeric and mix well.
- Add the chicken and cook until it turns white.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat and let it simmer for about 20 minutes until the chicken is fully cooked.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the coconut milk and peas, and let it heat through.
- Taste and adjust seasoning as needed.
Notes
Serve warm with fresh herbs or lemon juice for extra flavor. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American