Name: Anti Inflammatory Turmeric Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup olive oil; 1 medium onion, diced; 1 large leek, white and light green parts only, thinly sliced; 3 large carrots, thinly sliced; 3 stalks celery, thinly sliced; 3 cloves garlic, chopped; 1 teaspoon turmeric; 1 teaspoon poultry seasoning; 6 cups chicken broth; 1 13.5 ounce can coconut milk; 1 1/4 pounds boneless skinless thighs or breasts; 1 10 ounce bag frozen peas (optional); 1/4 cup chopped fresh parsley; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon black pepper

Looking for a comforting and healthy meal option? Look no further than this Anti Inflammatory Turmeric Chicken Soup! Packed with delicious flavors and easy to make, this soup is perfect for chilly days, meal prep, or just when you need a nourishing meal.

Why You’ll Love This Recipe?

Great flavors: The combination of turmeric, garlic, and coconut milk creates a rich and flavorful broth that will leave your taste buds singing.
Quick prep time: With simple ingredients and easy-to-follow steps, you can have this soup ready in no time.
Perfect for meal prep: This soup reheats beautifully, making it a great option for meal prep and enjoying throughout the week.

Ingredient Notes:

Olive oil: Adds a rich flavor to the soup.
Onion, leek, carrots, celery: These vegetables provide a hearty and nutritious base for the soup.
Garlic, turmeric, poultry seasoning: Flavorful spices that give the soup its unique taste.
Chicken broth, coconut milk: Create a creamy and comforting broth.
Boneless skinless chicken thighs or breasts: Tender and juicy protein for the soup.
Frozen peas, parsley, salt, pepper: Add freshness and seasoning to the soup.

Step-by-Step Instructions:

In a large pot, heat olive oil over medium heat. Add onion, leek, carrots, celery, and salt. Cook until vegetables are softened.
Add garlic, turmeric, and poultry seasoning. Cook for another minute.
Pour in chicken broth and coconut milk. Add chicken and bring to a simmer. Cook until chicken is cooked through.
Stir in frozen peas, parsley, salt, and pepper. Cook until peas are heated through.
Serve hot and enjoy!

Helpful Tips:

For a vegetarian version, swap chicken with tofu or chickpeas.
Freeze leftovers in individual portions for easy grab-and-go meals.
Add a squeeze of lemon juice for a bright and refreshing flavor.

Expert Tips for the Best Results:

Use boneless chicken thighs for a more flavorful and tender soup.
Don’t skip the turmeric, as it not only adds flavor but also provides anti-inflammatory benefits.
Garnish with a dollop of Greek yogurt for a creamy finish.

Serving Suggestions:

Pair this soup with crusty bread or a side salad for a complete and satisfying meal. A glass of white wine or herbal tea would complement the flavors beautifully.

Storage and Reheating Tips:

Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply heat on the stovetop over low heat until warmed through.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts, but thighs will provide more flavor.
Can I freeze this soup? Yes, this soup freezes well for up to 3 months.
Can I use fresh peas instead of frozen? Yes, fresh peas can be used, but adjust cooking time accordingly.

Conclusion:

Warm up your day with a bowl of this delicious Anti Inflammatory Turmeric Chicken Soup. It’s easy to make, full of flavor, and perfect for any occasion. Give it a try and let us know how you like it!