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Warm up with a bowl of this comforting Anti Inflammatory Turmeric Chicken Soup, packed with vibrant flavors and wholesome ingredients. This soup is not only delicious but also a powerhouse of nutrients, perfect for soothing your soul and boosting your health.
I first discovered the magic of turmeric in soups during a chilly winter evening. The golden hue and the aromatic blend of spices instantly won me over. Since then, this Anti Inflammatory Turmeric Chicken Soup has become a staple in my kitchen, especially when I need a quick, nourishing meal.
Get ready to cook up a storm with this easy-to-follow recipe that promises to deliver a bowl of warmth and comfort.
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients prepped and ready. This will make the cooking process smoother and more enjoyable. Don’t forget to have your Anti Inflammatory Turmeric Chicken Soup ingredients measured and chopped.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Olive oil | 1/4 cup |
| Onion, diced | 1 medium |
| Leek, white and light green parts only, halved lengthwise, and thinly sliced | 1 large |
| Carrots, thinly sliced | 3 large |
| Celery, thinly sliced | 3 stalks |
| Kosher salt | 1 teaspoon |
| Garlic, chopped | 3 cloves |
| Turmeric | 1 teaspoon |
| Poultry seasoning | 1 teaspoon |
| Chicken broth | 6 cups |
| Coconut milk | 1 13.5 ounce can |
| Boneless skinless chicken thighs or breasts | 1 1/4 pounds |
| Frozen peas (optional) | 1 10 ounce bag |
| Fresh parsley, chopped | 1/4 cup |
| Kosher salt, or to taste | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
Step-by-Step Guide
- Cook onions, leeks, carrots, and celery: Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté, stirring occasionally, until leeks are soft and starting to caramelize, for 14-16 minutes.
- Add aromatics: Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
- Add broth, coconut milk, and chicken: Add broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits, and bring to a bare simmer. Make sure the chicken is submerged beneath the broth and partially cover. Simmer on low until the chicken is cooked through and veggies are tender – about 15-20 minutes. Make sure not to boil the soup too vigorously to prevent the coconut milk from splitting.
- Shred chicken and add remaining soup ingredients: Take off the lid from the soup and remove the chicken to a cutting board to cool slightly. Cut into bite sized pieces or shred using two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook – about 5 minutes, just until peas are bright green and soft.
- Season and serve: Season to taste with salt and pepper and serve garnished with some extra parsley if desired. Enjoy!
Pointers for Perfection & How to Store
For the best flavor, make sure to sauté the vegetables until they are soft and starting to caramelize. This will enhance the overall taste of your Anti Inflammatory Turmeric Chicken Soup. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.
For more delicious recipes, check out this Gluten Free Miso Soup Healthy Pretty Food.
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Anti Inflammatory Turmeric Chicken Soup
- Total Time: 40
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Anti-Inflammatory Turmeric Chicken Soup is a warm hug for your immune system. Brimming with golden turmeric, zesty ginger, and garlic, it features tender shredded chicken and nutrient-dense vegetables simmered in a healing bone broth. It’s naturally gluten-free, dairy-free, and perfect for when you’re feeling under the weather or just need a healthy reset.
Ingredients
— The Aromatics —
1 tablespoon olive oil (or coconut oil)
1 large yellow onion, diced
3 large carrots, peeled and sliced into coins
2 stalks celery, sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
1 tablespoon fresh turmeric, grated (or 1 ½ teaspoons ground turmeric powder)
— The Soup —
1 lb boneless, skinless chicken breasts (or thighs)
6 cups chicken bone broth (for maximum collagen and gut health) or GF chicken stock
1 large sweet potato, peeled and cubed (optional, for healthy carbs)
1 teaspoon salt (add more to taste)
½ teaspoon freshly cracked black pepper (essential for turmeric absorption)
— The Finish —
2 cups fresh kale or spinach, chopped
1 tablespoon fresh lemon juice
Fresh cilantro or parsley, for garnish
Instructions
1. Sauté Veggies: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes until the onion is translucent and veggies begin to soften.
2. Bloom Spices: Stir in the minced garlic, grated ginger, and turmeric. Cook for 1 minute, stirring constantly, until the spices are incredibly fragrant. (Cooking the turmeric helps release its active compounds).
3. Simmer: Pour in the chicken bone broth. Add the raw chicken breasts (whole) and the cubed sweet potato. Season with salt and the black pepper.
4. Cook: Increase heat to bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
5. Shred Chicken: Remove the chicken breasts from the pot to a cutting board. Let them cool for a minute, then shred with two forks or chop into bite-sized pieces.
6. Combine: Return the shredded chicken to the pot.
7. Add Greens: Stir in the chopped kale (or spinach). Let it simmer for just 2–3 minutes until wilted and vibrant green.
8. Finish: Remove the pot from the heat. Stir in the fresh lemon juice to brighten the flavors. Taste and add more salt or pepper if needed.
9. Serve: Ladle into bowls and top with fresh herbs.
Notes
The Black Pepper Rule: Do not skip the black pepper! It contains piperine, which increases the body’s absorption of curcumin (the anti-inflammatory compound in turmeric) by up to 2000%.
Turmeric Stain Warning: Fresh turmeric is potent and will stain fingers, counters, and plastic utensils bright yellow. Handle with care or wear gloves.
Noodle Option: If you want a heartier soup, you can add cooked gluten-free rice noodles or brown rice instead of (or in addition to) the sweet potato.
Storage: This soup freezes exceptionally well. Store in airtight containers for up to 3 months. It’s perfect for meal prep.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy/Global
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4
- Sodium: 580
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 26
- Cholesterol: 55
Your Burning Questions Answered!
- Can I use a different type of milk?
- Yes, you can substitute coconut milk with almond milk or any other plant-based milk, but coconut milk adds a creamy texture and rich flavor.
- Can I make this soup ahead of time?
- Absolutely! This Anti Inflammatory Turmeric Chicken Soup tastes even better the next day as the flavors have more time to meld together.
Is this soup freezer-friendly?
Yes, you can freeze this soup for up to 3 months. Just make sure to store it in an airtight container.
Dig In & Enjoy!
There you have it—a delicious and nourishing Anti Inflammatory Turmeric Chicken Soup that’s perfect for any occasion. Whether you’re looking for a comforting meal on a cold day or a healthy dish to boost your immune system, this soup has got you covered. For more delicious ideas, follow me on Pinterest.