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This anti-inflammatory turmeric chicken soup has become my winter salvation during cold and flu season. Packed with healing ingredients like turmeric, garlic, and nourishing vegetables, it's the perfect one-pot meal when you need something both comforting and restorative.
I first created this recipe when recovering from a particularly bad cold, searching for something that would both taste delicious and help my body heal. Now it's become our family's go-to remedy whenever someone feels under the weather.
Ingredients
- Olive oil: provides healthy fats and helps develop flavor as you sauté the vegetables
- Onion and leeks: create a sweet aromatic base crucial for a flavorful broth
- Carrots: add natural sweetness and a boost of vitamin A for immune health
- Celery: contributes subtle flavor and satisfying texture
- Garlic: offers potent antimicrobial and anti-inflammatory properties
- Turmeric: contains curcumin which gives powerful anti-inflammatory benefits
- Poultry seasoning: creates depth with minimal effort
- Chicken broth: forms the savory foundation choose homemade for best results
- Coconut milk: adds creaminess without dairy and contributes healthy fats
- Chicken thighs or breasts: provide satisfying protein choose thighs for more flavor
- Frozen peas: add bright color and a pop of sweetness added at the end to preserve their vibrant green
- Fresh parsley: brightens the entire dish with a fresh herbaceous finish
Step-by-Step Instructions
- Build the Aromatic Base:
- Heat olive oil in a large soup pot over medium heat. Add onions, leeks, carrots, celery, and a teaspoon of kosher salt. Cook slowly for 14-16 minutes, stirring occasionally. The key here is to let the vegetables soften and begin to caramelize, which develops a sweet complexity in your soup. Look for the leeks to become translucent and slightly golden around the edges.
- Bloom the Spices:
- Add chopped garlic, turmeric, and poultry seasoning to the pot. Stir constantly for 2-3 minutes until intensely fragrant. This step is crucial as it activates the fat-soluble compounds in the turmeric and releases the aromatic oils from the garlic and spices. The mixture should become very fragrant and slightly deeper in color.
- Create the Soup Base:
- Pour in chicken broth and coconut milk, scraping up any flavorful bits stuck to the bottom of the pot. Add raw chicken pieces, ensuring they're fully submerged in the liquid. Bring to a gentle simmer, never a full boil, to prevent the coconut milk from separating. Partially cover and let cook for 15-20 minutes until chicken is completely cooked through and vegetables are tender.
- Finish with Fresh Elements:
- Remove chicken to a cutting board and shred using two forks or cut into bite-sized pieces depending on your preference. Return the chicken to the pot along with frozen peas and fresh parsley. Let simmer just 5 minutes more until peas are bright green and heated through. The brief cooking preserves their color and nutrients.
- Season and Serve:
- Taste and adjust seasoning with additional salt and black pepper as needed. Ladle into bowls and garnish with additional fresh parsley if desired for both color and a burst of fresh flavor.
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My absolute favorite ingredient in this recipe is the turmeric. I first discovered its benefits while researching natural remedies for joint pain, but quickly fell in love with its earthy flavor and gorgeous golden color. In my family, we now joke that any dish that turns your spoon yellow is automatically healing.
Frequently Asked Questions
- → What makes this dish anti-inflammatory?
The turmeric used in this soup is known for its powerful anti-inflammatory properties, supported by other wholesome ingredients.
- → Can I make this vegetarian?
Yes, substitute the chicken with your favorite plant-based protein and use vegetable broth instead of chicken broth.
- → How should I store the leftovers?
Store the cooled soup in an airtight container in the fridge for up to 5-6 days or freeze for up to 4 months.
- → What type of chicken works best?
Boneless, skinless chicken thighs or breasts work well for this recipe, providing tender and flavorful bites.
- → Is this soup gluten and dairy-free?
Yes, this soup is naturally gluten-free and dairy-free, making it suitable for various dietary needs.