Cozy Anti-Inflammatory Turmeric Chicken Soup for Wellness

This Anti Inflammatory Turmeric Chicken Soup combines comfort with health, packed with nutrients and flavor.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 cups Leeks Adds a sweet, aromatic flavor; substitute with finely diced fennel if preferred.
1 large Onion Provide depth; can omit if sensitive or use more leeks.
2 large Carrots Offer sweetness and color; no substitutions needed.
2 stalks Celery Contributes a fresh base; cut into small pieces.
1 cup Frozen Peas Add a pop of sweetness; keep as is for easy preparation.

For the Protein and Liquid

1 lb Chicken Use boneless skinless breasts or thighs for tenderness.
6 cups Chicken Broth Homemade or store-bought preferred for best flavor.

For Creaminess and Flavor

1 can Coconut Milk Adds creaminess; can substitute with other dairy alternatives.
1 tbsp Turmeric Provides anti-inflammatory properties and unique flavor.
3 cloves Garlic Enhances flavor; use fresh or powdered.
to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.

Equipment

large soup pot

Method

Step-by-Step Instructions

Sauté the leeks, onions, garlic, and celery in olive oil over medium heat for about 5 minutes until softened.
Add carrots, peas, turmeric, salt, and pepper; cook for 1-2 minutes until spices bloom.
Introduce chicken and broth, stirring to incorporate. Bring to a gentle boil for around 5 minutes.
Lower heat and simmer for 20-25 minutes until chicken is cooked through and tender.
Shred the chicken and return it to the pot.
Stir in coconut milk, adjust seasoning, and heat through for another 5 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 400IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Store in airtight containers for 5-6 days in the fridge or freeze for up to 4 months. Reheat with added broth or coconut milk for creaminess.

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