Anti Inflammatory Turmeric Chicken Soup
This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish that is perfect for any occasion. With its vibrant flavors and wholesome ingredients, it’s ideal for family dinners or meal prep throughout the week. Packed with veggies, aromatic spices, and tender chicken, this one-pot recipe offers a healthy way to warm up during colder months or to soothe when you’re feeling under the weather.
Why You’ll Love This Recipe
- Healthy Ingredients: This soup is loaded with anti-inflammatory ingredients like turmeric and fresh vegetables, making it a nutritious choice.
- One-Pot Wonder: Easy cleanup is guaranteed since everything cooks in a single pot.
- Versatile Meal Prep: Perfect for meal prep, you can make a large batch to enjoy throughout the week.
- Dairy-Free Delight: The use of coconut milk makes this soup creamy without any dairy, catering to various dietary needs.
- Quick and Easy: With just 15 minutes of prep time, this soup comes together quickly, making it great for busy weeknights.
Tools and Preparation
To ensure your cooking experience is smooth and enjoyable, having the right tools on hand is essential.
Essential Tools and Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Importance of Each Tool
- Large soup pot: A spacious pot allows for even cooking and helps all ingredients blend perfectly.
- Sharp knife: Ensures precise chopping of vegetables for uniform cooking.
- Wooden spoon: Ideal for stirring without scratching your pot’s surface while sautéing ingredients.
Ingredients
Here’s what you’ll need to make Anti Inflammatory Turmeric Chicken Soup:
- 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 kosher salt.
* Sauté until the leeks are soft and starting to caramelize, about 14–16 minutes.
Step 2: Add Spices
Add chopped garlic, turmeric, and poultry seasoning.
* Continue sautéing for another 2–3 minutes until fragrant.
Step 3: Incorporate Broth and Chicken
Add chicken broth, coconut milk, and raw chicken to the pot.
* Scrape up any stuck-on bits from the bottom of the pot.
* Bring to a bare simmer; ensure chicken is submerged beneath the broth.
Step 4: Cook Until Done
Partially cover the pot and simmer on low until chicken is cooked through (about 15–20 minutes).
* Avoid boiling too vigorously to prevent the coconut milk from splitting.
Step 5: Shred Chicken and Final Touches
Remove the chicken from the pot once cooked.
* Allow it to cool slightly before cutting into bite-sized pieces or shredding with two forks.
Return chicken to the pot along with frozen peas (if using) and fresh parsley.
Bring back to a slow simmer for about five minutes until peas are bright green.
Step 6: Season and Serve
Season with salt and black pepper to taste.
* Serve hot garnished with extra parsley if desired. Enjoy your nourishing bowl of Anti Inflammatory Turmeric Chicken Soup!
How to Serve Anti Inflammatory Turmeric Chicken Soup
This anti inflammatory turmeric chicken soup is not only nourishing but also versatile. You can enhance your dining experience with various serving options that complement the flavors and health benefits of the soup.
Add Fresh Herbs
- Chopped Cilantro or Basil: Sprinkle some fresh herbs on top for an added burst of flavor and freshness.
- Lemon Zest: Grate a little lemon zest over the soup for a bright, citrusy finish.
Pair with Crusty Bread
- Whole Grain Bread: Serve with slices of warm whole grain bread for dipping. It adds a hearty element to your meal.
- Garlic Bread: For a flavorful twist, serve alongside garlic bread to enhance the savory notes of the soup.
Enjoy with a Salad
- Mixed Greens Salad: A light salad with mixed greens, tomatoes, and cucumbers provides a refreshing contrast to the warm soup.
- Quinoa Salad: A quinoa salad with lemon dressing adds protein and complements the flavors beautifully.
How to Perfect Anti Inflammatory Turmeric Chicken Soup
To make your anti inflammatory turmeric chicken soup truly exceptional, consider these simple tips that enhance flavor and texture.
- Use Fresh Ingredients: Always opt for fresh vegetables and herbs. They add vibrant flavors and nutrients to your soup.
- Control Heat: Simmer gently instead of boiling. This prevents coconut milk from splitting while ensuring even cooking of chicken and veggies.
- Adjust Seasoning: Don’t hesitate to taste and adjust salt and pepper according to your preference before serving.
- Experiment with Spices: Feel free to add other spices like cumin or ginger for an extra layer of flavor that pairs well with turmeric.
Best Side Dishes for Anti Inflammatory Turmeric Chicken Soup
Complement your anti inflammatory turmeric chicken soup with these delightful side dishes. Each option adds variety and enhances your meal experience.
- Roasted Vegetables: Seasonal vegetables like carrots, zucchini, and bell peppers tossed in olive oil are perfect roasted until caramelized.
- Brown Rice: A simple side of brown rice offers a nutty flavor and works well as a base under the soup.
- Cauliflower Rice: Light and low-carb, cauliflower rice is an excellent alternative that absorbs the soup’s flavors beautifully.
- Chickpea Salad: A chickpea salad mixed with diced cucumbers, tomatoes, and a lemon vinaigrette brings crunch and freshness.
- Sweet Potato Wedges: Baked sweet potato wedges seasoned with herbs provide a sweet contrast to the savory soup.
- Avocado Toast: Whole grain toast topped with smashed avocado creates a creamy complement that balances the dish’s warmth.
Common Mistakes to Avoid
Avoiding common mistakes can enhance the flavor and texture of your Anti Inflammatory Turmeric Chicken Soup. Here are some pitfalls to watch out for:
- Skipping the sauté step: Sautéing the vegetables first helps to build a base of flavor. Take the time to cook them until soft.
- Overcooking the chicken: Cooking chicken too long can make it dry. Remove it from the pot once it’s cooked through, then cut or shred it.
- Neglecting seasoning: Always taste your soup and adjust seasonings as needed. Salt and pepper can greatly enhance the final dish.
- Using low-quality broth: A flavorful broth is key to a delicious soup. Opt for high-quality chicken broth or homemade versions for best results.
- Adding frozen peas too early: Adding peas at the end ensures they stay bright green and tender. Wait until just before serving to add them.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Cool completely before refrigerating to prevent condensation.
Freezing Anti Inflammatory Turmeric Chicken Soup
- Freeze in individual portions for easy meal prep.
- Use freezer-safe containers or bags, and consume within 3 months for best quality.
Reheating Anti Inflammatory Turmeric Chicken Soup
- Oven: Preheat to 350°F (175°C) and heat soup in an oven-safe dish until warmed through.
- Microwave: Heat in a microwave-safe bowl in short intervals, stirring in between until hot.
- Stovetop: Reheat over medium heat, stirring frequently until warmed throughout.
Frequently Asked Questions
Here are some common questions about making Anti Inflammatory Turmeric Chicken Soup:
Can I use different types of chicken?
Yes, you can use any boneless skinless chicken cut, such as breasts or thighs. Just adjust cooking times as needed.
What if I want a vegetarian option?
You can replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth for a hearty vegetarian soup.
How spicy is this soup?
This soup is not overly spicy but has a warm flavor from turmeric and garlic. You can add more spices if you prefer more heat.
Can I make this soup ahead of time?
Absolutely! This soup stores well in the refrigerator and even tastes better after sitting overnight as flavors meld.
Final Thoughts
This Anti Inflammatory Turmeric Chicken Soup is not only comforting but also packed with nutritious ingredients that support health. It’s versatile, allowing you to customize with your favorite veggies or proteins. Give it a try for a cozy family dinner or meal prep option!
Anti Inflammatory Turmeric Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Soup
- Cuisine: American
Description
This Anti Inflammatory Turmeric Chicken Soup is a delightful blend of vibrant flavors and wholesome ingredients, making it an ideal choice for cozy family dinners or meal prep. Bursting with the goodness of fresh vegetables and aromatic spices, this one-pot wonder not only warms you up during chilly days but also supports your overall health. The creamy texture from coconut milk adds richness without any dairy, creating a comforting bowl that soothes and nourishes. In just 15 minutes of prep, you can enjoy a healthy meal that’s both quick and easy, perfect for busy weeknights.
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
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté onion, leek, carrots, celery, and kosher salt until leeks are soft and caramelized (about 14–16 minutes).
- Stir in garlic, turmeric, and poultry seasoning; sauté for another 2–3 minutes until fragrant.
- Add chicken broth, coconut milk, and chicken to the pot. Scrape any browned bits off the bottom.
- Bring to a simmer with the chicken submerged; cover partially and cook on low until chicken is cooked through (15–20 minutes).
- Remove chicken to cool slightly before shredding or cutting into pieces. Return to the pot along with peas and parsley; simmer for five more minutes.
- Season with salt and black pepper to taste before serving hot.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg
