Anti-Inflammatory Creamy Chicken Soup

This Anti-Inflammatory Creamy Chicken Soup is a nourishing and comforting dish packed with anti-inflammatory ingredients like turmeric, coconut milk, and fresh vegetables. It’s creamy, flavorful, and perfect for boosting your immune system or simply enjoying a cozy meal. With tender chicken, vibrant veggies, and a hint of spice, this soup is as healthy as it is delicious.

📋 Ingredients

• 1/4 cup olive oil
• 1 medium onion , diced
• 1 large leek (white and light green parts only), halved lengthwise and thinly sliced
• 3 large carrots , thinly sliced
• 3 celery stalks , thinly sliced
• 1 teaspoon kosher salt (plus more to taste)
• 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 chicken thighs or breasts
• 1 (10-ounce) bag frozen peas (optional)
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon black pepper

👩‍🍳 Instructions

Step 1: Cook the Vegetables

1. Heat olive oil over medium heat in a large soup pot.
2. Add the diced onion , leeks , carrots , celery , and 1 teaspoon of kosher salt .
3. Sauté, stirring occasionally, until the leeks soften and start to caramelize, about 14–16 minutes . This step builds a rich, sweet base for the soup.

Step 2: Add Aromatics

1. Stir in the chopped garlic , turmeric , and poultry seasoning .
2. Sauté for an additional 2–3 minutes , stirring frequently, until the garlic and spices are fragrant.

Step 3: Add Broth and Coconut Milk

1. Pour in the chicken broth and coconut milk . Stir well to combine.
2. Add the raw chicken to the pot, ensuring it is fully submerged in the liquid.
3. Simmer on low heat with the pot partially covered, letting the chicken cook through and the vegetables soften. This should take about 15–20 minutes . Avoid boiling too vigorously to prevent curdling the coconut milk.

Step 4: Shred the Chicken

1. Once the chicken is cooked through, remove it from the pot and place it on a cutting board.
2. Allow it to cool slightly, then shred or cut it into bite-sized pieces.
3. Return the shredded chicken to the soup and stir to combine.

Step 5: Add Peas and Parsley

1. Stir in the frozen peas (if using) and fresh parsley .
2. Bring the soup back to a slow simmer and cook for about 5 more minutes , until the peas are bright green and tender.

Step 6: Season and Serve

1. Taste the soup and adjust the seasoning with additional salt and black pepper as needed.
2. Serve hot, garnished with extra parsley if desired.

Tips for Success

• Leek Prep: Rinse the sliced leeks thoroughly under cold water to remove any dirt or grit trapped between the layers.
• Chicken Options: Use chicken thighs for a juicier texture or chicken breasts for leaner meat. Both work beautifully in this recipe.
• Spice Boost: Add a pinch of red pepper flakes or cayenne for a subtle kick of heat.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Reheat gently on the stovetop or in the microwave.

Why You’ll Love This Recipe

This Anti-Inflammatory Creamy Chicken Soup is a bowl of pure comfort with a healthful twist. The turmeric adds anti-inflammatory benefits, while the creamy coconut milk makes the soup rich and satisfying. Packed with tender chicken, colorful vegetables, and fresh herbs, it’s a wholesome meal that’s easy to prepare and perfect for any season. Whether you’re feeling under the weather or simply craving something warm and nourishing, this soup has you covered. Dive into this creamy, healing dish and let it become a go-to recipe for wellness and flavor!

⏱ Time

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: ~55 minutes

🍽 Servings:

6 servings

🔥 Calories (Approximate):

~350 kcal per serving (varies based on portion size and optional ingredients)