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Anti Inflammatory Turmeric Chicken Soup

Anti Inflammatory Turmeric Chicken Soup for Cozy Nights

A nourishing bowl of Anti Inflammatory Turmeric Chicken Soup, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cups leeks Provides a sweet, mild onion flavor; substitute with green onions or shallots if necessary.
  • 1 medium onion Adds depth of flavor; can be omitted for a milder version or substituted with more leeks.
  • 2 medium carrots Offers sweetness and texture; use fresh for best results.
  • 2 stalks celery Contributes aromatic flavor; finely dice or substitute with fennel.
For the Protein
  • 1 pound chicken Acts as the main protein source, boneless thighs or breasts are ideal.
For the Broth
  • 6 cups chicken broth Base of the soup for rich flavor.
  • 1 cup coconut milk Adds creaminess; substitute with almond milk for lighter soup.
For Flavor
  • 2 tablespoons turmeric Provides anti-inflammatory properties; increase for more health benefits.
  • 1 teaspoon garlic Enhances overall flavor; adjust to taste.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon pepper Adjust to taste.
For the Final Touch
  • 1 cup peas Adds sweetness and color; use fresh or frozen.

Equipment

  • Large soup pot

Method
 

Step-by-Step Instructions
  1. In a large soup pot over medium heat, add a splash of olive oil and sauté chopped leeks, diced onions, carrots, and celery for 5-7 minutes until softened and fragrant.
  2. Once the vegetables are softened, stir in minced garlic and cook for an additional minute. Add turmeric and other spices, stirring well.
  3. Add chicken pieces to the pot, mixing thoroughly into the vegetable mixture. Allow chicken to sear for about 2-3 minutes.
  4. Carefully pour in the chicken broth, bring to a boil, then reduce heat and let simmer for 20-30 minutes.
  5. When the chicken is cooked, remove it from the pot and shred or dice it into bite-sized pieces.
  6. Return the shredded chicken to the pot, add peas and coconut milk, and heat on low for about 5 minutes.
  7. Taste and adjust seasoning with salt and pepper before serving hot, garnished with fresh herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

To prevent dry chicken, cook until just done. Customize with seasonal vegetables for added nutrients.

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