Anti-Inflammatory Turmeric Chicken

This hearty anti-inflammatory turmeric chicken soup has become my go-to recipe when I need something nourishing and comforting. The beautiful golden broth, packed with tender chicken and colorful vegetables, delivers both flavor and wellness benefits in every spoonful.

I first made this soup during a particularly brutal cold season when everyone in my household was fighting something. The combination of turmeric, garlic, and nourishing broth quickly earned it a permanent spot in our regular rotation.

Ingredients

• Olive oil: provides the perfect base for sautéing vegetables and adds healthy fats
• Medium onion and leek: create a robust flavor foundation and add subtle sweetness
• Carrots: bring natural sweetness and vibrant color while boosting vitamin A content
• Celery: adds aromatic qualities and a slight crunch for textural contrast
• Garlic cloves: offer immune boosting properties and essential flavor depth
• Turmeric powder: provides the signature anti inflammatory properties and golden color
• Poultry seasoning: creates complexity without requiring multiple spice jars
• Chicken broth: forms the savory base. Use homemade for extra richness if available
• Coconut milk: adds luxurious creaminess without dairy while providing healthy fats
• Boneless skinless chicken thighs or breasts: supply lean protein. Thighs offer more flavor
• Frozen peas: bring bright color and a pop of sweetness added at the end
• Fresh parsley: brightens the whole dish with its clean herbaceous flavor

Step-by-Step Instructions

Sauté the Vegetables:

Heat the olive oil in a large soup pot over medium heat until it shimmers. Add your diced onion, sliced leek, carrots, celery, and a teaspoon of salt. Cook slowly, stirring occasionally, for a full 14 to 16 minutes. This extended cooking time allows the vegetables to soften and the leeks to caramelize slightly, creating a crucial flavor foundation. The vegetables should become quite soft and take on a light golden color around the edges.

Bloom the Aromatics:

Add the chopped garlic, turmeric powder, and poultry seasoning to the softened vegetables. Stir constantly for 2 to 3 minutes until intensely fragrant. This step blooms the spices in the oil, releasing their full flavor potential and ensuring they distribute evenly throughout the soup. The mixture should become very aromatic and the turmeric will coat everything with its vibrant golden color.

Simmer the Soup Base:

Pour in the chicken broth and coconut milk, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the raw chicken pieces, ensuring they're fully submerged in the liquid. Bring to just barely a simmer not a boil and partially cover the pot. Let it cook gently for 15 to 20 minutes until the chicken is fully cooked and the vegetables are tender. Maintaining a gentle simmer prevents the coconut milk from splitting.

Finish the Soup:

Remove the cooked chicken to a cutting board and let it cool slightly. Either shred it using two forks or cut it into bite sized pieces depending on your preference. Return the chicken to the pot and add the frozen peas and fresh parsley. Bring back to a gentle simmer for about 5 minutes, just until the peas turn bright green and soften slightly while still maintaining their fresh flavor and texture.

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The turmeric is truly the star ingredient here. I discovered its powerful anti inflammatory properties years ago and have incorporated it into many recipes, but this soup showcases it perfectly. The warm golden color it imparts makes the soup look as nourishing as it tastes.

Make Ahead and Storage

This soup improves with time as the flavors meld together in the refrigerator. Make it a day ahead of when you plan to serve it for even deeper flavor development. Once cooled completely, transfer to airtight containers and refrigerate for up to 5-6 days.

For longer storage, freeze portions in freezer safe containers after cooling completely. The soup maintains its quality in the freezer for up to 4 months. To thaw, simply transfer to the refrigerator overnight before gently reheating on the stovetop or microwave.

Dietary Adaptations

This recipe already accommodates several dietary needs being naturally dairy free, gluten free, and paleo friendly. For a vegetarian version, substitute vegetable broth for the chicken broth and add two cans of drained white beans instead of chicken. The beans provide similar protein content while maintaining the hearty texture.

For those following a strictly plant based diet, you can also add extra vegetables like mushrooms which provide a satisfying umami quality that complements the other flavors beautifully.

Serving Suggestions

Serve this golden soup in wide, shallow bowls to showcase the beautiful vegetables and chicken pieces. A slice of crusty gluten free bread makes an excellent accompaniment for dipping into the flavorful broth.

For a complete meal, pair with a simple side salad dressed with lemon and olive oil to complement the warm spices in the soup. The bright acidity of the salad balances the rich, comforting qualities of the soup perfectly.

Frequently Asked Questions

→ What is the best way to prepare the vegetables for this soup?

Ensure the vegetables are evenly sliced for uniform cooking. Thinly slice the leeks, carrots, and celery, and dice the onion for the best texture in the soup.

→ Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work well as a substitute for chicken thighs. Simply follow the same cooking instructions.

→ How can I make this soup vegetarian?

To make a vegetarian version, replace the chicken with chickpeas or lentils and use vegetable broth instead of chicken broth.

→ How do I prevent the coconut milk from curdling?

Heat the soup on low and avoid boiling it vigorously after adding coconut milk. This will help maintain a creamy consistency.

→ Can this soup be frozen for later use?

Yes, the soup freezes well. Allow it to cool completely, transfer it to an airtight container, and freeze for up to 4 months. Thaw in the refrigerator before reheating.

→ What side dishes pair well with this dish?

This soup is often enjoyed on its own but pairs well with crusty bread, a side salad, or cooked quinoa for a heartier meal.