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

Yes, you can add noodles or rice to the soup. For best results, cook them separately to avoid becoming too soft or absorbing too much broth. Add the cooked noodles or rice to your bowl just before serving. Alternatively, you can add diced potatoes directly to the soup early on and simmer until tender.

What type of chicken works best in turmeric chicken soup?

Both boneless, skinless chicken breasts and thighs are suitable. Chicken breasts provide a leaner option but require careful cooking to stay tender, while thighs offer a richer, juicier taste. You can add raw chicken pieces directly to the soup and cook thoroughly before shredding.

Is it better to use chicken broth or vegetable broth in this soup?

You can use either chicken broth or vegetable broth depending on your preference. Choose a high-quality broth that complements the flavors of turmeric and vegetables. Using vegetable broth makes the soup suitable for those who prefer a vegetarian option when you omit the chicken.

Can this turmeric chicken soup be made in a slow cooker?

Yes, this soup is well-suited for a slow cooker. Layer ingredients starting with vegetables, garlic, and spices, then add the chicken and broth. Cook on low for 6-8 hours or high for 4-6 hours. Add quick-cooking ingredients like peas or fresh herbs towards the end to maintain freshness.

Can I substitute coconut milk with other dairy-free options in the soup?

Yes, you can replace coconut milk with other dairy-free alternatives like almond milk, oat milk, or cashew cream. Adjust the quantity to match your desired creaminess. Omitting coconut milk entirely is also possible without significantly changing the flavor profile of the soup.

Anti Inflammatory Turmeric Chicken Soup Recipe With Healing Spices

Ingredients

– 1/4 cup cooking fat for sautéing

– 1 medium diced onion for freshness, fiber, and nutrients

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

– 3 large thinly sliced carrots for freshness, fiber, and nutrients

– 3 stalks thinly sliced celery for freshness, fiber, and nutrients

– 1 teaspoon kosher salt

– 3 chopped garlic cloves

– 1 teaspoon turmeric for anti inflammatory benefits and flavor

– 1 teaspoon poultry seasoning for anti inflammatory benefits and flavor

– 6 cups chicken broth

– 1 can (13.5 ounces) coconut milk

– 1 1/4 pounds boneless skinless chicken thighs or breasts (breasts cut into 3-4 pieces) for satiety and essential proteins

– 1 bag (10 ounces) frozen peas (optional) for satiety and essential proteins

– 1/4 cup chopped fresh parsley

– Additional kosher salt and black pepper to taste

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Instructions

1-Getting started with this anti inflammatory turmeric chicken soup is simple and rewarding. First, heat the cooking fat in a large pot over medium heat to begin building the base. This step sets the foundation for the flavors to develop nicely.

2-Next, sauté the onions, leeks, carrots, celery, and 1 teaspoon kosher salt until the leeks soften and start to caramelize, which takes about 14-16 minutes. Then, add the garlic, turmeric, and poultry seasoning, cooking for 2-3 more minutes until everything smells amazing. For more chicken ideas, check out our recipe for oven-baked chicken legs if you’re looking to vary your proteins.

3-Pour in the chicken broth and coconut milk, then add the raw chicken pieces, making sure they’re submerged. Partially cover the pot and simmer on low heat for 15-20 minutes until the chicken is cooked and the vegetables are tender, but avoid vigorous boiling to keep the coconut milk from separating. Remove the chicken to cool slightly, shred or cut it into bite-sized pieces, and return it to the pot along with the frozen peas and fresh parsley. Let it simmer for about 5 minutes until the peas are bright green and soft, then season with additional salt and black pepper as desired. Finally, serve it hot, garnished with extra parsley if you like, for a comforting meal that brings people together.

Last Step:

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Notes

🥕 Use fresh turmeric root instead of ground turmeric for even more potent anti-inflammatory benefits

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop Cooking
Cuisine: Healthy/Wellness
Diet: Gluten-Free, Paleo-Friendly, Dairy-Free

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8g
Sodium: 650mg
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg