Ingredients
– 1/4 cup fat (such as oil or butter)
– 1 medium onion, diced
– 1 large leek (white and light green parts only), halved lengthwise and thinly sliced
– 3 large carrots, thinly sliced
– 3 stalks celery, thinly sliced
– 1 teaspoon kosher salt
– 3 cloves garlic, chopped
– 1 teaspoon turmeric
– 1 teaspoon poultry seasoning
– 6 cups chicken broth (or vegetable broth for vegetarian option)
– 1 can (13.5 ounces) coconut milk (optional)
– 1 1/4 pounds boneless skinless chicken thighs or breasts
– 1 bag (10 ounces) frozen peas (optional)
– 1/4 cup chopped fresh parsley
– Additional kosher salt and black pepper to taste
Instructions
1-Prepare Your Ingredients: First, take a moment to wash and chop all your vegetables finely. This helps them cook evenly and blend well with the spices, making your anti inflammatory soup more delicious. It’s a simple step that sets the stage for a smooth process.
2-Heat and Sautรฉ the Base: Next, heat the 1/4 cup fat in a large pot over medium heat. Add the diced onion, sliced leek, carrots, celery, and 1 teaspoon kosher salt, then sautรฉ while stirring occasionally for about 14-16 minutes until the leeks soften and start to caramelize. This builds a flavorful foundation for your anti inflammatory soup, allowing the vegetables to release their natural sweetness and nutrients.
3-Add Spices and Aromatics: Once the veggies are ready, stir in the chopped garlic, turmeric, and poultry seasoning. Let them sautรฉ for 2-3 minutes until everything smells amazing, enhancing the anti inflammatory properties of your turmeric chicken soup. If you’re looking for more ideas on poultry dishes, check out our baked chicken breast recipe for complementary techniques.
4-Simmer the Soup: Pour in the 6 cups of chicken broth (or vegetable broth for a vegetarian twist), along with the optional coconut milk and raw chicken. Scrape up any tasty bits from the pot bottom, bring it to a gentle simmer, and partially cover. Cook on low for 15-20 minutes until the chicken is fully cooked and the vegetables are tender remember not to boil vigorously if using coconut milk to keep it smooth. For more on broth choices, as discussed in the FAQs, both types work well for anti inflammatory soup preparations.
5-Finish and Serve: Remove the chicken, let it cool a bit, then shred or cut it into bite-sized pieces. Return it to the pot with the frozen peas and chopped parsley, simmering for another 5 minutes until the peas are bright and tender. Finally, season with additional kosher salt and black pepper to taste, and serve warm, perhaps with extra parsley for a fresh touch. This method ensures your anti inflammatory soup is not only tasty but also full of soothing wellness benefits, perfect for diet-conscious individuals or busy parents. For external insights, learn more about the benefits of turmeric commonly used in recipes like this.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
๐ณ Substitute cooking fat as desired, like olive oil or butter.
๐ฅ Leeks can be replaced with green onions or omitted.
๐ฅฆ Substitute peas with broccoli, baby spinach, or kale for variety.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Healthy
- Diet: Dairy-Free, Paleo, Gluten-Free
Nutrition
- Serving Size: 1 serving
