Anti Inflammatory Turmeric Chicken Soup Recipe: Delicious

Okay, friends, let me tell you about my absolute *favorite* soup these days: this ridiculously good Anti Inflammatory Turmeric Chicken Soup Recipe! I swear, it’s like a hug in a bowl, but a hug that’s also secretly good for you. I’ve been tinkering with it for ages, trying to get it *just* right, and I think I’ve finally nailed it.

Honestly, I’m not usually one for “healthy” recipes that sacrifice flavor, but this soup? This soup is the real deal. Between the turmeric, the veggies, and the cozy chicken broth, it’s a total game-changer. Plus, after dealing with some seriously achy joints lately, I wanted something that would actually *help*, not just taste good. And trust me, this does both. My family begs for it, and that’s saying something!

Why You’ll Love This Anti Inflammatory Turmeric Chicken Soup Recipe

Quick and Easy

Look, I get it. We’re all busy! That’s why I love this soup – it’s totally doable, even on a crazy weeknight. Chop a few veggies, toss everything in a pot, and boom! Dinner’s basically done. Seriously, it’s faster than ordering takeout.

Packed with Flavor

Forget bland, boring chicken soup! This recipe is bursting with deliciousness. The turmeric gives it this warm, earthy thing, and all those veggies add such a nice sweetness. Plus, the coconut milk makes it super creamy and decadent. My favorite part is the little kick from the black pepper!

Anti-Inflammatory Benefits

Okay, so turmeric is the star here, and for good reason! It’s a total powerhouse when it comes to fighting inflammation. But it’s not just the turmeric – the other ingredients like the leeks, garlic, and even the chicken broth all work together to make you feel amazing. It’s like a spa day for your insides!

Comforting and Healthy

Sometimes you just need a big bowl of something warm and cozy, right? This soup totally hits the spot. It’s like a warm blanket on a chilly day, but without all the guilt. You’re nourishing your body *and* your soul. What could be better?

Ingredients for Your Anti Inflammatory Turmeric Chicken Soup Recipe

Alright, let’s talk ingredients! Getting these right makes all the difference. I’ve tried to be super specific, so there’s no guesswork. Trust me, a little precision here pays off big time in flavor. Don’t skimp!

Specific Ingredient Notes

Okay, listen up! Fresh ingredients are where it’s AT, people! Seriously, they just make everything taste a million times better. So, if you can, grab the good stuff. You’ll thank me later!

Olive Oil

You’ll want 1/4 cup of good quality extra virgin olive oil here. It adds a richness you just can’t beat. Don’t use the cheap stuff!

Onion

One medium yellow onion, diced. Nothing fancy, just a regular ol’ yellow onion. Diced means small cubes, about 1/4 inch or so.

Leek

One large leek, white and light green parts *only*. Halve it lengthwise, give it a good rinse to get rid of any dirt (they can be sneaky!), and then thinly slice it. This is key for that delicate oniony flavor!

Carrots

Three large carrots, thinly sliced. I like mine pretty thin so they get nice and tender. You can use a mandoline if you’re feeling fancy, but a knife works just fine!

Celery

Three stalks of celery, thinly sliced. Same deal as the carrots, thin slices are the way to go.

Kosher Salt

One teaspoon of kosher salt. I prefer kosher salt because it’s less salty than table salt, but sea salt works too!

Garlic

Three cloves of garlic, chopped. Freshly chopped, please! None of that jarred stuff. It’s just not the same.

Turmeric

One teaspoon of ground turmeric. This is where the magic happens! Don’t skip it!

Poultry Seasoning

One teaspoon of poultry seasoning. Adds a nice, warm, herby flavor. You can find it in the spice aisle.

Chicken Broth

Six cups of chicken broth. Low sodium is always a good idea so you can control the salt level yourself.

Coconut Milk

One 13.5-ounce can of full-fat coconut milk. This makes the soup super creamy and delicious! Don’t use the light stuff; it won’t be the same.

Boneless Skinless Chicken Thighs or Breasts

One and a quarter pounds of boneless, skinless chicken thighs or breasts. I prefer thighs because they’re more flavorful and stay more moist, but breasts work too if that’s what you have on hand.

Frozen Peas

One 10-ounce bag of frozen peas (optional). These add a nice pop of sweetness and color, but you can totally leave them out if you’re not a fan.

Fresh Parsley

One-quarter cup of chopped fresh parsley. Adds a fresh, vibrant flavor. Don’t use dried parsley here; it’s just not the same.

Black Pepper

Half a teaspoon of black pepper. Freshly ground is always best!

How to Make the Best Anti Inflammatory Turmeric Chicken Soup Recipe: Step-by-Step Instructions

Okay, here’s where the magic happens! Don’t worry, it’s easier than it looks. Just follow these steps, and you’ll have a pot of delicious, healthy soup in no time. I promise!

Step 1: Sauté the Vegetables

First, grab your biggest soup pot and heat up that 1/4 cup of olive oil over medium heat. Then, toss in your diced onion, sliced leek, carrots, and celery. Add that teaspoon of kosher salt too. Now, this is important: you’re going to sauté these veggies, stirring occasionally, until they’re nice and soft and the leeks are starting to get a little golden – about 14-16 minutes. Don’t rush this step! Sautéing brings out the natural sweetness of the veggies, which is key for a flavorful soup.

Step 2: Add Aromatics

Next, add your chopped garlic, turmeric, and poultry seasoning to the pot. Keep stirring frequently, for another 2-3 minutes, until you can really smell those spices and garlic. Careful not to burn the garlic! You just want it to get nice and fragrant. This step is all about building flavor, so don’t skip it!

Step 3: Simmer the Anti Inflammatory Turmeric Chicken Soup Recipe

Now, pour in your 6 cups of chicken broth and the can of coconut milk. Add your raw chicken thighs or breasts to the pot, making sure they’re submerged in the broth. Scrape up any of those browned bits from the bottom of the pot – that’s where all the flavor is! Bring the soup to a *bare* simmer (that means tiny bubbles, not a rolling boil), partially cover the pot, and let it simmer on low for about 15-20 minutes, until the chicken is cooked through and the veggies are tender. Seriously, don’t let it boil too hard, or the coconut milk might split and look weird. We want creamy, not curdled!

Step 4: Shred Chicken and Add Remaining Ingredients

Carefully take the chicken out of the soup and put it on a cutting board to cool a bit. Once it’s cool enough to handle, shred it with two forks or cut it into bite-sized pieces. Then, put the chicken back into the pot, along with your frozen peas (if you’re using them) and the chopped fresh parsley. Bring the soup back to a slow simmer and let it heat through for about 5 minutes, just until the peas are bright green and tender.

Step 5: Season and Serve Your Anti Inflammatory Turmeric Chicken Soup Recipe

Last but not least, taste the soup and season it with salt and pepper to your liking. Everyone’s taste buds are different, so add a little at a time until it’s just right for you. Serve it up hot, garnished with some extra fresh parsley if you’re feeling fancy. And there you have it – a bowl of pure, delicious, anti-inflammatory goodness! Enjoy!

Tips for the Perfect Anti Inflammatory Turmeric Chicken Soup Recipe

Don’t Overcook the Chicken

Okay, this is HUGE. Nobody likes dry, rubbery chicken! The key is to pull it out of the soup *just* when it’s cooked through. It should be about 165°F internally. If you leave it in too long, it’ll get tough, trust me.

Adjust the Spices to Your Taste

Don’t be afraid to play around with the spices! If you like a little more heat, add a pinch of red pepper flakes. If you’re a garlic fiend (like me!), throw in an extra clove or two. This soup is super versatile, so make it your own!

Use Fresh Ingredients for the Best Flavor

I can’t stress this enough: fresh is best! Especially when it comes to the herbs and veggies. They just have so much more flavor than the dried stuff. It really makes a difference, I promise!

Consider Adding Other Vegetables

Want to sneak in some extra nutrients? Go for it! Spinach, kale, sweet potatoes, zucchini – they all work great in this soup. Just toss them in during the last few minutes of cooking so they don’t get mushy.

Ingredient Notes and Substitutions for Anti Inflammatory Turmeric Chicken Soup Recipe

Okay, so sometimes you just gotta swap things out, right? No problem! This soup is pretty flexible. Here are a few ideas if you’re missing an ingredient or just want to mix things up a bit.

Coconut Milk Substitutes

Not a fan of coconut milk? No worries! You can totally use regular milk or cream instead. It won’t be quite as creamy, but it’ll still be delicious! You could also try cashew cream for a similar richness. Just blend soaked cashews with water until smooth!

Chicken Broth Variations

If you’re watching your sodium, definitely go for low-sodium chicken broth. Or, if you’re vegetarian or vegan, vegetable broth works just as well! You could even use bone broth for extra nutrients. The taste will change slightly depending on what you use, but it’ll still be yummy.

Turmeric Alternatives

Alright, so turmeric is kinda the star of the show here, but if you really can’t find it or just don’t like the taste, you could try using a little bit of curry powder instead. It’ll give you a similar color and some of those warm, earthy flavors. Just don’t use too much, or it’ll overpower the soup!

Frequently Asked Questions About Anti Inflammatory Turmeric Chicken Soup Recipe

Can I make this Anti Inflammatory Turmeric Chicken Soup Recipe in a slow cooker?

You bet! Slow cookers are amazing, right? Just toss the onions, leeks, carrots, celery, garlic, turmeric, poultry seasoning, chicken broth, coconut milk, and raw chicken into your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through. Then, shred the chicken, stir in the peas and parsley, and season to taste. Easy peasy!

Can I freeze this Anti Inflammatory Turmeric Chicken Soup Recipe?

Absolutely! This soup freezes like a dream. Let it cool completely, then pour it into freezer-safe containers or bags. Make sure to leave a little room at the top, ’cause liquids expand when they freeze. It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge, then reheat it on the stovetop or in the microwave. So convenient!

Is this Anti Inflammatory Turmeric Chicken Soup Recipe gluten-free?

Yep, this recipe *should* be totally gluten-free! But, you always gotta double-check your labels, especially on the chicken broth and poultry seasoning, just to be 100% sure. Some brands sneak gluten in there, so it’s always better to be safe than sorry!

How long does this Anti Inflammatory Turmeric Chicken Soup Recipe last in the refrigerator?

This soup will stay good in the fridge for about 3-4 days. Just make sure to store it in an airtight container. Honestly, it tastes even *better* the next day, after all the flavors have had a chance to meld together. Score!

Serving Suggestions for Your Anti Inflammatory Turmeric Chicken Soup Recipe

Okay, so you’ve got this amazing soup… now what? Here are a couple of ideas to make it a complete meal. Trust me, these pairings are *chef’s kiss*!

Bread and Crackers

A crusty loaf of sourdough is *amazing* for dipping in the broth. Or, if you’re gluten-free, try some rice crackers or gluten-free bread. Honestly, any kind of bread or cracker works, as long as it soaks up that delicious soup!

Salad

A simple green salad with a light vinaigrette is the perfect complement to this soup. Something with a little bit of tang will cut through the richness of the coconut milk. I love a spinach salad with lemon vinaigrette!

Storage & Reheating Instructions for Anti Inflammatory Turmeric Chicken Soup Recipe

Alright, got leftovers? Lucky you! Just pop the soup into an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. Honestly, I think it tastes even better the next day!

Reheating Instructions

Wanna warm it up? Easy peasy! You can either heat it on the stovetop over medium heat, stirring occasionally, until it’s nice and hot. Or, if you’re in a hurry, microwave it in a microwave-safe bowl for a few minutes, stirring every now and then, until it’s heated through. Just be careful, it can get *really* hot!

Nutritional Information

Okay, so I know everyone’s curious about the nutrition stuff, but listen up! I can’t give you *exact* numbers here. Why? Because it seriously depends on the brands you use, the size of your veggies, and all sorts of tiny little things.

So, just keep in mind that any nutrition info you see is just a rough estimate. If you *really* need to know the exact numbers, plug the ingredients you used into a nutrition calculator online. Stay healthy, friends!

Enjoyed This Anti Inflammatory Turmeric Chicken Soup Recipe? Leave a Comment Below!

Hey, did you try this Anti Inflammatory Turmeric Chicken Soup Recipe? I’m just *dying* to know what you think! Seriously, drop a comment below and tell me how it turned out. Did you tweak it? Add anything special? I wanna hear all about it!

And hey, if you loved it, don’t forget to give it a star rating! It helps other people find this little bowl of sunshine. Plus, sharing is caring! If you think your friends would dig this Anti Inflammatory Turmeric Chicken Soup Recipe, send it their way on Facebook, Instagram, or wherever you hang out online. Happy cooking!

Print