Anti-Inflammatory Turmeric Chicken Soup
This warm and comforting soup is packed with anti-inflammatory ingredients like turmeric, garlic, and ginger, making it perfect for cozy evenings and a nourishing meal.
Ingredients
Base ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 leeks, sliced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup peas (fresh or frozen)
Protein and liquids
- 2 breasts chicken, diced
- 4 cups chicken broth
- 1 can coconut milk (13.5 oz)
Spices and seasoning
- 2 teaspoons turmeric powder
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and leeks. Sauté until softened, about 5 minutes.
- Stir in the diced carrots and celery. Cook for another 5 minutes, allowing the vegetables to soften.
- Add the diced chicken, turmeric powder, grated ginger, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat and stir in the coconut milk and peas. Let the soup simmer for 10-15 minutes.
- Taste the soup and adjust the seasoning as necessary. Serve hot, garnished with fresh parsley.
Notes
This soup is best served hot. It can be stored for 3-4 days in an airtight container. Leftovers can be reheated on the stovetop. Consider adding fresh herbs or a squeeze of lemon for extra flavor.
