Anti-Inflammatory Turmeric Chicken Soup
A nourishing soup that combines savory chicken, tender vegetables, and anti-inflammatory turmeric for a comforting and wholesome meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil Use high-quality extra virgin for rich flavor.
- 1 leek chopped Adds a mild onion flavor; substitute with a sweet onion if necessary.
- 1 onion chopped Enhances the savory notes.
- 2 carrots diced Adds crunch and nutrition.
- 2 celery stalks diced Essential for stock flavor.
- 1 cup peas (fresh or frozen) Adds sweetness.
- 1 pound chicken breast Use boneless skinless for tenderness.
- 6 cups chicken broth Homemade is best; brands like Swanson or Pacific Foods can be used.
- 1 can coconut milk (13.5 oz) Adds creaminess.
- 1 tablespoon turmeric Main anti-inflammatory ingredient.
- 1 teaspoon ginger (fresh or ground) Another anti-inflammatory component.
- Salt and pepper to taste Essential for flavor.
- Fresh herbs for garnish (optional) Cilantro or parsley add freshness.
Instructions
Preparation
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped leeks and onion. Sauté for about 5 minutes until soft and fragrant.
- Add the diced carrots and celery. Cook for another 5 minutes until softened.
- Stir in the peas and diced chicken. Cook until the chicken is browned, about 5-7 minutes.
- Pour in the chicken broth and coconut milk. Stir in turmeric and ginger. Bring to a boil.
- Once boiling, reduce heat and simmer for 20-30 minutes until chicken is cooked and veggies are tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
This soup freezes well and can be made ahead of time. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.