Can I add rice, noodles, or quinoa to Anti Inflammatory Turmeric Chicken Soup?

Yes, you can add rice, noodles, or quinoa to the soup. It’s best to cook these separately to maintain their texture, then add them to individual bowls just before serving. This helps prevent them from soaking up too much broth and becoming mushy. Alternatively, small diced potatoes can be added directly to the soup and simmered until tender, adding heartiness without changing the cooking process.

What type of chicken works best for turmeric chicken soup?

Both boneless skinless chicken breasts and thighs work well in this soup. Chicken thighs are preferred if you want juicier, more flavorful meat, as they stay tender during simmering. Breasts can dry out if overcooked, so add them towards the end of cooking or monitor closely. Cooking the chicken whole and shredding it once tender helps keep the texture right for soup.

Can I make Anti Inflammatory Turmeric Chicken Soup vegetarian or vegan?

Yes, you can make this soup vegetarian or vegan by omitting the chicken and using vegetable broth instead of chicken broth. Add protein-rich alternatives like white beans, lentils, or quinoa for substance. Coconut milk or plant-based milk options such as cashew or almond milk work well to maintain creaminess without dairy.

Does celery really add noticeable flavor to the soup?

Yes, celery adds a subtly sweet and aromatic flavor that enhances the overall taste of the soup. If you don’t enjoy its texture, try finely dicing it or substituting with fennel, which offers a similar aromatic profile but with a milder crunch. This helps preserve flavor while accommodating texture preferences.

How can I prepare this turmeric chicken soup in a slow cooker?

To cook in a slow cooker, layer ingredients starting with vegetables, followed by garlic and spices, then the chicken and broth. Cook on high for 4-6 hours or low for 6-8 hours. Remove the chicken to shred once done, then return it to the pot. Add quick-cooking ingredients like peas and fresh herbs about 20-30 minutes before serving to keep them fresh and vibrant.

Anti Inflammatory Turmeric Chicken Soup Recipe For Health

Name: Anti Inflammatory Turmeric Chicken Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American/Mediterranean Fusion
Ingredients: – 1/4 cup cooking fat (such as olive oil or avocado oil); – 1 medium diced onion; – 1 large leek (white and light green parts only, halved lengthwise and thinly sliced); – 3 large thinly sliced carrots; – 3 thinly sliced celery stalks; – 1 teaspoon kosher salt (plus additional for seasoning); – 3 chopped garlic cloves; – 1 teaspoon dried powdered turmeric; – 1 teaspoon poultry or all-purpose seasoning; – 6 cups chicken broth (or vegetable broth as a substitute); – 1 can (13.5 ounces) coconut milk (optional); – 1 1/4 pounds boneless skinless chicken thighs or breasts (cut into 3-4 pieces if breasts); – 1 bag (10 ounces) frozen peas (optional); – 1/4 cup chopped fresh parsley; – 1/2 teaspoon black pepper; – white beans; – gluten-free grains

Ingredients

– 1/4 cup cooking fat (such as olive oil or avocado oil)

– 1 medium diced onion

– 1 large leek (white and light green parts only, halved lengthwise and thinly sliced)

– 3 large thinly sliced carrots

– 3 thinly sliced celery stalks

– 1 teaspoon kosher salt (plus additional for seasoning)

– 3 chopped garlic cloves

– 1 teaspoon dried powdered turmeric

– 1 teaspoon poultry or all-purpose seasoning

– 6 cups chicken broth (or vegetable broth as a substitute)

– 1 can (13.5 ounces) coconut milk (optional)

– 1 1/4 pounds boneless skinless chicken thighs or breasts (cut into 3-4 pieces if breasts)

– 1 bag (10 ounces) frozen peas (optional)

– 1/4 cup chopped fresh parsley

– 1/2 teaspoon black pepper

– white beans

– gluten-free grains

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Instructions

1-Sauté the veggies: In a large pot over medium heat, cook the diced onion, sliced leek, carrots, and celery with the cooking fat and 1 teaspoon kosher salt. Stir until leeks soften and begin to caramelize, about 14-16 minutes.

2-Add aromatics: Toss in chopped garlic, turmeric, and poultry seasoning. Cook 2-3 minutes until fragrant.

3-Build the base: Pour in chicken broth, coconut milk (if using), and raw chicken pieces. Scrape any stuck bits, bring to a gentle simmer, partially cover, and cook on low for 15-20 minutes. Keep it gentle to avoid splitting the coconut milk.

4-Finish it off: Remove chicken, shred or cut into bite-sized pieces, and return to the pot with frozen peas and chopped parsley. Simmer 5 minutes until peas soften and brighten.

5-Season and serve: Add salt and black pepper to taste. Garnish with extra parsley if you like.

Last Step:

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Notes

🥕 Use bone-in chicken or chicken bones in the broth for extra collagen and gut-healing benefits
🌱 Add black pepper to enhance turmeric absorption – the piperine in pepper increases curcumin bioavailability by up to 2000%
🥶 This soup freezes beautifully for up to 4 months – portion it into individual containers for quick healthy meals

Author: Brandi Oshea
Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American/Mediterranean Fusion
Diet: Gluten-Free, Paleo, Dairy-Free

Nutrition

Serving Size: 1 cup
Calories: 285
Sugar: 8g
Sodium: 680mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 24g
Cholesterol: 75mg