Comforting Anti Inflammatory Turmeric Chicken Soup for Health

This Anti Inflammatory Turmeric Chicken Soup is a nourishing meal packed with flavor and health benefits.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 medium Leeks Add sweet, aromatic flavor; substitute with onions if desired.
1 medium Onion Used for depth of flavor; can be replaced with additional leeks.
2 medium Carrots Provides natural sweetness and color; no substitutions needed.
2 stalks Celery Contributes aromatic flavor; finely diced fennel can be used.
1 cup Peas Fresh or frozen works well.

For the Protein

1 pound Chicken (breast/thighs) Main protein source; substitute with rotisserie chicken for quicker prep.

For the Soup

8 cups Chicken Broth Base of the soup; homemade or store-bought.
1 can Coconut Milk Adds creaminess; can be substituted or omitted.
2 teaspoons Turmeric Offers anti-inflammatory properties.
2 cloves Garlic Enhances flavor complexity; adjust according to taste.
1 inch Fresh Ginger Enhances flavor complexity; adjust according to taste.

Equipment

Large pot or Dutch oven

Method

Cooking Instructions

Prepare the Vegetables: Wash and chop the leeks, onions, carrots, celery, and peas into uniform pieces. Set aside.
Sauté the Aromatics: Heat olive oil in a pot, add chopped leeks and onions, sauté for 3 minutes. Add carrots and celery, continue cooking for 5-7 minutes.
Add the Spices: Stir in minced garlic, fresh ginger, and turmeric. Cook for 2 minutes until spices release their aroma.
Simmer the Broth: Pour in chicken broth, bring to a simmer. Reduce heat and let it simmer for 10 minutes.
Cook the Chicken: Add chicken pieces to the pot, cover, and let simmer for 20-25 minutes until cooked through.
Shred the Chicken: Remove chicken from pot, shred using forks into bite-sized pieces.
Final Touches: Return shredded chicken to pot, add peas and coconut milk. Stir and heat through for 5-10 minutes.
Season and Serve: Taste and season with salt and pepper. Ladle into bowls and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 28gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 550mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Customize spices according to taste and feel free to add noodles or grains as desired. Make it vegetarian-friendly by omitting chicken and using chickpeas or lentils.

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