Go Back
–+ servings
Anti Inflammatory Turmeric Chicken Soup

Nourishing Anti Inflammatory Turmeric Chicken Soup Recipe

A comforting Anti Inflammatory Turmeric Chicken Soup that fights inflammation while delighting your taste buds.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Global
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups leeks Adds sweet, aromatic flavor; substitute with finely diced fennel for similar taste.
  • 1 cup onions Provide depth and flavor; increase leeks if sensitive to onions.
  • 2 cups carrots Offer sweetness and color; brings delightful crunch.
  • 2 stalks celery Contributes aromatic flavor; cut small to avoid stringy texture.
  • 1 cup peas Frozen peas are a convenient option.
  • 1 lbs chicken (breast or thighs) Thighs yield richer flavor.
  • 4 cups chicken broth Opt for high-quality broth for best results.
  • 1 can coconut milk Adds creaminess; can be substituted with cashew cream.
  • 2 tsp turmeric Provides health benefits and an earthy flavor.
  • to taste spices (Garlic, salt, pepper, etc.) Enhance flavor; always season to taste.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by chopping the leeks, onions, carrots, celery, and peas into bite-sized pieces. Set aside.
  2. In your large pot, heat a drizzle of oil over medium heat. Add the leeks and onions, sautéing for about 5–7 minutes until softened and translucent.
  3. Stir in the chopped carrots and celery, cooking for another 3–5 minutes until slightly softened.
  4. Sprinkle in spices, including turmeric and minced garlic, allowing them to sizzle for 1–2 minutes.
  5. Add the chicken pieces to the pot, pour in chicken broth and coconut milk, stirring gently. Increase heat to bring to a gentle simmer; cook for 20–30 minutes.
  6. Let the soup simmer on medium-low heat, checking occasionally for doneness until chicken reaches 165°F.
  7. Remove chicken, shred into bite-sized pieces, and return to the pot.
  8. Finally, stir in the peas and heat through for an additional 2-3 minutes, adjusting the seasoning as needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Enjoy this soup within a few days of preparation for the best flavor.

Tried this recipe?

Let us know how it was!