Anti-Inflammatory Turmeric Chicken Soup for Cozy Nights

A comforting bowl of Anti-Inflammatory Turmeric Chicken Soup, perfect for chilly nights and packed with nourishing ingredients.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 cups Leeks Adds sweetness and aromatic flavor; substitute with finely diced fennel for a similar taste.
1 cup Onions Contributes depth of flavor; can be omitted or replaced with more leeks for sensitivity.
2 large Carrots Adds natural sweetness and vibrant color with no substitutions needed.
2 stalks Celery Provides crunch and aromatic flavor; finely dice or use green onions if preferred.
1 cup Peas Offers freshness and texture; use frozen for convenience.

For the Protein

1 lb Chicken (Boneless Breast or Thighs) The main protein source; opt for thighs for a juicier result.
4 cups Chicken Broth Essential for soup base; choose high-quality homemade or store-bought for the best flavor.

For the Creamy Element

1 cup Coconut Milk Adds creaminess; substitute with cashew cream or omit for a lighter version.

For the Flavor Boost

2 teaspoons Turmeric Delivers earthy flavor and significant anti-inflammatory properties, balanced so it won’t overpower the dish.
2 cloves Garlic Enhances overall flavor profile; adjust to your personal taste.
1 teaspoon Salt Enhances overall flavor profile; adjust to your personal taste.
1 teaspoon Pepper Enhances overall flavor profile; adjust to your personal taste.

Equipment

large soup pot

Method

Step-by-Step Instructions

In a large soup pot over medium heat, add a drizzle of olive oil and toss in the leeks, onions, carrots, and celery. Sauté for about 5-7 minutes until softened and fragrant.
Once the vegetables are tender, stir in minced garlic along with salt, pepper, and turmeric. Cook for another 1-2 minutes.
Add the boneless chicken pieces to the pot, then pour in the chicken broth and bring to a vigorous boil for about 5-6 minutes.
Reduce the heat to low and cover the pot, allowing to simmer for 20-25 minutes.
Carefully remove the chicken, shred it into bite-sized pieces, and return it to the soup.
Stir in the frozen peas and coconut milk, simmer for an additional 5-10 minutes.
Taste and adjust seasoning as needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Use fresh, high-quality ingredients for best results. Adjust seasoning and consistency to personal preference.

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