Anti Inflammatory Turmeric Chicken Soup Recipe

This anti inflammatory turmeric chicken soup is a comforting bowl bursting with vibrant flavors. Savory chicken, fresh leeks, onions, carrots, and celery meld in a rich coconut milk broth accented by ginger, turmeric, cumin, and lemon. Perfect for quick dinner prep, it nourishes both body and soul, truly satisfying.

I made this Anti Inflammatory Turmeric Chicken Soup the other day and it quickly became my go-to meal prep dish. I heat 1 tbsp olive oil in a pot and toss in 1 large leek, 1 diced large yellow onion and 3 cloves garlic for a rich, savory start.

I then add 2 chopped carrots, 2 chopped celery stalks and an inch of grated ginger with 1 tsp turmeric and 1/2 tsp cumin to bring out an amazing, warming flavor. Next, I drop in a bay leaf and about 1 lb of boneless chicken thighs.

After stirring in 6 cups chicken broth, I mix in a can of full fat coconut milk and 1 cup peas for added nutrition. Squeezing juice from 1 lemon finishes it up and gives it a nice bright note.

This soup is dairy free, paleo and gluten free while still packing healthy, anti inflammatory ingredients that keep you nourished.

Why I Like this Recipe

I really love this recipe because it always makes me feel so warm and comforted. The mix of turmeric, ginger, and garlic gives it a really unique flavor that makes even a cold day feel cozier. I also like how easy it is to whip up in one pot, so I dont have to worry about cleaning a bunch of dishes later. Plus, its packed with veggies and healthy ingredients, which makes me feel good about eating it even when I just want something tasty. Lastly, the blend of spices and the creamy coconut milk make every spoonful interesting and satisfying.

Ingredients

• Turmeric: adds warm earthy flavor and antioxidants that help fight inflammation.
• Chicken Thighs: provide lean protein making the soup hearty and really nutritious.
• Coconut Milk: offers a rich creamy texture and healthy fats to balance the spices.
• Lemon Juice: adds a tangy brightness and loads of vitamin C for extra immune support.
• Ginger: gives a zesty kick, supports digestion and nicely complements the warm spices.
• Olive Oil: gives healthy fats that improve nutrient absorption and deepen the flavor.
• Leeks: provide a mild sweetness and fibre that enhance the overall taste of the soup.
• Carrots: add natural sweetness, fibre and vitamins to boost the soup’s goodness.
• Celery: is low calorie and high in vitamins, adding a crunchy contrast to the mix.

Ingredient Quantities

• 1 tbsp olive oil
• 1 large leek (white and light green parts only), cleaned and sliced
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 inch piece fresh ginger, peeled and grated
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 bay leaf
• 1 lb boneless, skinless chicken thighs, cut into chunks
• 6 cups chicken broth
• 1 can (14 oz) full fat coconut milk
• 1 cup peas (frozen or fresh)
• Juice of 1 lemon
• Salt and pepper, to taste

How to Make this

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the sliced leek and diced yellow onion, and sautée until soft, about 5 minutes.

2. Throw in the minced garlic, chopped carrots, and celery, stir it up and cook for another 2 minutes.

3. Stir in the grated ginger, 1 tsp ground turmeric, and 1/2 tsp ground cumin. Let it cook for about a minute until aromatic.

4. Add the bay leaf and chicken chunks to the pot, cooking until the chicken is slightly browned around the edges.

5. Pour in 6 cups chicken broth and the can of full fat coconut milk, and bring the mixture to a gentle simmer.

6. Once it starts simmering, toss in the cup of peas. If you are using frozen peas, no need to thaw them first.

7. Lower the heat, cover the pot, and let it simmer for about 20-25 minutes or until the chicken is cooked through and the veggies are tender.

8. Squeeze in the juice of 1 lemon and stir well.

9. Taste your soup then add salt and pepper as needed.

10. Remove the bay leaf, ladle the soup into bowls, and serve hot. Enjoy your comforting bowl of anti inflammatory turmeric chicken soup!

Equipment Needed

1. A large pot
2. A stove
3. A cutting board
4. A sharp knife
5. Measuring spoons and a measuring cup
6. A wooden spoon or spatula
7. A grater for the ginger
8. A citrus juicer or a hand for squeezing the lemon
9. A ladle for serving

FAQ

Anti Inflammatory Turmeric Chicken Soup Recipe Substitutions and Variations

• If you don’t have olive oil, you can swap it out for avocado oil or even a mild butter just to keep that oil flavor going.
• Instead of a large leek, you could use extra white parts of some spring onions for a similar mild flavor if you can’t get a good leek.
• If you can’t find fresh ginger, try using about 1/2 teaspoon of dried ginger powder. It ain’t perfect but it works well enough.
• For full fat coconut milk, you can use cashew cream or even light coconut milk if you’re looking for a lighter version.
• If you’re having trouble with chicken thighs, chicken breasts or even turkey chunks can stand in well to make the soup tasty.

Pro Tips

1. When you’re chopping the veggies, try to keep the pieces about the same size so everything cooks evenly. It helps the flavors blend together better and you dont end up with some bits mushy while others are still crunchy.

2. Brown the chicken just enough to get a little color on it before adding the liquids. This step is super important because it gives the soup a deeper flavor without overcooking the meat.

3. Let the spices and aromatics sit for a minute or so after adding them. That extra second lets out their aroma and makes the soup more flavorful, but be careful not to burn anything.

4. Finish off with the lemon juice and a taste test. Sometimes the salt and pepper need a bit more love at the very end, so adjust it all at once to get that perfect tangy kick.