Soothing Anti Inflammatory Turmeric Chicken Soup Recipe

Comfort meets healing in this delightful anti inflammatory turmeric chicken soup that promises warmth and wellness.

Aromatic spices dance through tender chicken pieces, creating a magical blend of flavors.

turmeric golden hue transforms ordinary ingredients into a nutritious powerhouse.

Gentle simmering releases complex layers of taste that soothe and nourish your body.

Packed with immune-boosting ingredients, this soup delivers a perfect balance of protein and healing spices.

Rich broth carries subtle notes of ginger and herbs that calm and restore.

You will feel incredibly rejuvenated after savoring each spoonful of this incredible recipe.

Cooking Up Turmeric Chicken Soup Easily

Step 1: Warm Up Vegetables

Drizzle olive oil into a large pot over medium heat.

Toss in diced onion, sliced leek, carrots, and celery.

Sprinkle a pinch of sea salt over the vegetables.

Sauté until they become soft and slightly translucent, which takes about 5-7 minutes.

Step 2: Awaken Aromatic Spices

Add chopped garlic, ground turmeric, and poultry seasoning to the softened vegetables.

Stir and cook for 1-2 minutes until the spices release their delightful fragrance and coat the vegetables.

Step 3: Create Liquid Base

Pour chicken broth and coconut milk into the pot.

Gently place chicken breasts or thighs into the liquid.

Allow the soup to simmer softly for approximately 20 minutes, ensuring the chicken cooks completely through.

Step 4: Transform Chicken

Carefully remove chicken from the pot.

Using two forks, shred the chicken into tender pieces.

Return the shredded chicken back into the soup.

Step 5: Add Fresh Touches

Fold in frozen peas and freshly chopped parsley.

Let the soup warm through for an additional 5 minutes, blending all flavors together.

Step 6: Final Seasoning

Taste the soup and adjust seasoning with sea salt and black pepper.

Sprinkle extra fresh parsley on top for a vibrant finish if desired.

Soup Tips for Deep Flavor

• Chop vegetables uniformly to ensure even cooking and release maximum flavors during the sautéing process.
• Add turmeric and garlic after initial vegetable softening to prevent burning and maximize their aromatic potential.
• Use meat thermometer to check chicken reaches 165°F internally for safe, perfectly cooked protein without overcooking.
• Whisk coconut milk gently to prevent separation and create a smooth, silky texture throughout the soup.
• Replace regular chicken broth with low-sodium version to control salt intake while maintaining rich, deep flavor profile.

Soup Variations for Extra Goodness

• Vegetarian Protein Swap: Replace chicken with firm tofu or tempeh, cubed and added during the last 10 minutes of cooking for a plant-based protein alternative.
• Spicy Kick Version: Add red pepper flakes or diced jalapeños during the spice stage to create a warming, heat-packed soup that boosts metabolism.
• Low-Carb Green Option: Substitute peas with zucchini noodles or cauliflower rice to reduce carbohydrate content while maintaining nutritional value.
• Immunity Boost Blend: Include additional immune-supporting ingredients like ginger, minced garlic, and a splash of lemon juice for extra health benefits.

Serve Turmeric Chicken Soup Warm

• Cozy Comfort Bowl: Ladle this warm soup into deep ceramic bowls, perfect for chilly evenings or when feeling under the weather.
• Protein Power Boost: Top with shredded rotisserie chicken or crispy chickpeas for extra protein and texture.
• Herb Garden Finish: Sprinkle fresh chopped herbs like thyme or chives on top to brighten the soup's earthy turmeric flavor.
• Mediterranean Side Kick: Serve alongside warm whole grain pita bread or crusty sourdough for a complete and satisfying meal.

Storage for Healing Soup Leftovers

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 4 days. Cover tightly to prevent absorption of other food odors and maintain freshness.
• Pour soup into freezer-safe containers or freezer bags, leaving 1-inch space for expansion. Freeze for up to 3 months. Label container with date and contents.
• Pour soup into microwave-safe bowl. Heat in 1-minute intervals, stirring between each interval until soup reaches 165°F. Stir carefully to distribute heat evenly and prevent cold spots.

FAQs

• What makes turmeric so beneficial in this soup?

Turmeric contains curcumin, a powerful anti-inflammatory compound that helps reduce inflammation, supports joint health, and boosts overall immune system function.

• Is this soup good for people with dietary restrictions?

Yes, this soup is naturally gluten-free and can be easily adapted for dairy-free and paleo diets by using the right chicken broth and coconut milk.

• Can I use ground chicken instead of chicken breasts?

While you can use ground chicken, whole chicken pieces are recommended for better texture and easier shredding. Ground chicken might make the soup too dense and lose the traditional soup consistency.

• How can I enhance the soup's nutritional value?

Consider adding extra nutrient-dense ingredients like spinach, kale, or quinoa to boost protein and mineral content without changing the soup’s core flavor profile.

Anti-Inflammatory Turmeric Chicken Soup: Golden & Healing

• Boost Immune Defense: Packed with anti-inflammatory turmeric and nutrient-rich vegetables, this soup delivers powerful wellness benefits that support your body's natural healing processes.
• Quick Kitchen Magic: Prepare this comforting meal in under 30 minutes, making it perfect for busy weeknights when you want something nourishing and delicious without spending hours cooking.
• Customize with Ease: Swap chicken with tofu for vegetarians, adjust spices to your taste, or add extra vegetables to create a personalized soup that suits your dietary preferences and pantry ingredients.
• Family-Friendly Comfort: With mild, warming flavors and soft textures, this soup appeals to both kids and adults, transforming a simple meal into a cozy family gathering around the dinner table.

Turmeric Chicken Soup Essentials

• Chicken Breasts or Thighs: Protein-rich meat that provides the main substance and flavor of the soup.
• Chicken Broth: Liquid base that creates a flavorful and nourishing foundation for the soup.
• Coconut Milk: Creamy liquid that adds richness and a subtle tropical undertone to the soup.

• Onion, Leek, Carrots, Celery: Fresh vegetables that build a robust and aromatic flavor profile for the soup.
• Garlic: Aromatic ingredient that enhances the overall taste and provides additional health benefits.
• Frozen Peas: Sweet and tender vegetable that adds color and nutritional value to the soup.

• Turmeric: Powerful anti-inflammatory spice that gives the soup a warm golden color and earthy flavor.
• Poultry Seasoning: Blend of herbs that complements the chicken and adds depth to the soup.
• Parsley: Fresh herb that provides a bright, clean finish and green color to the dish.

• Olive Oil: Cooking fat used to sauté vegetables and start the soup base.
• Sea Salt, Pepper: Seasonings that enhance and balance the overall taste of the soup.

Anti Inflammatory Turmeric Chicken Soup Recipe

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4.9 from 19 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Hearty Mediterranean-inspired turmeric chicken soup delivers powerful healing spices and comforting flavors in one nourishing bowl. Rich golden broth packed with tender chicken, anti-inflammatory ingredients, and warm aromatics will restore wellness with each spoonful you savor.

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Ingredients

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Main Proteins:

• 1.25 pounds boneless, skinless chicken breasts or thighs
• 6 cups chicken broth

Vegetables and Aromatics:

• 1 medium onion, diced
• 1 large leek, sliced (white and light green parts)
• 3 large carrots, sliced
• 3 stalks celery, sliced
• 3 cloves garlic, chopped
• 0.25 cup fresh parsley, chopped
• 10 ounces frozen peas (optional)

Seasonings and Liquids:

• 0.25 cup olive oil
• 1 teaspoon turmeric
• 1 teaspoon poultry seasoning
• 13.5 ounces can coconut milk
• Sea salt and pepper to taste

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Instructions

1. In a large pot, warm olive oil over medium heat. Sauté diced onion, sliced leek, carrots, and celery with a pinch of sea salt until vegetables become tender and slightly translucent, approximately 5-7 minutes.
2. Introduce chopped garlic, turmeric, and poultry seasoning to the vegetable mixture. Toast spices until their aromatic essence permeates the pot, about 1-2 minutes.
3. Pour chicken broth and coconut milk into the pot. Carefully nestle chicken breasts or thighs into the liquid. Allow the soup to reach a gentle simmer and cook for 20 minutes, ensuring chicken is thoroughly cooked through.
4. Extract chicken from the broth using tongs. Utilize two forks to meticulously shred the meat into delicate strands. Return shredded chicken back to the simmering soup.
5. Incorporate frozen peas and freshly chopped parsley into the soup. Let the ingredients meld together for an additional 5 minutes, allowing flavors to harmonize.
6. Calibrate the soup’s flavor profile by seasoning with sea salt and freshly ground pepper. Optional: Embellish with extra parsley sprigs for a vibrant garnish before serving.

Notes

• Select fresh, high-quality chicken for maximum flavor and tenderness in the soup.
• Choose organic turmeric powder to enhance anti-inflammatory properties and ensure vibrant color.
• Cut vegetables uniformly to promote even cooking and consistent texture throughout the soup.
• Consider using bone-in chicken thighs for richer, deeper flavor profile and added nutritional benefits.
• Swap coconut milk with almond or oat milk for dairy-free and lighter alternative options.
• Add extra vegetables like spinach or kale to boost nutritional value and increase vegetable intake.
• Use low-sodium chicken broth to control salt content and accommodate dietary restrictions.
• Store leftover soup in airtight container for up to 4 days, allowing flavors to develop and intensify.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Snacks
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 6
• Calories: 279 kcal
• Sugar: 3 g
• Sodium: 420 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 75 mg