Anti-Inflammatory Creamy Chicken Soup
This soothing chicken soup combines anti-inflammatory turmeric with creamy coconut milk for a nourishing bowl that comforts and heals. Tender vegetables and aromatic herbs create a velvety texture per
15
Prep Time
30
Cook Time
45
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
Step 2
2. Add carrots, celery, turmeric, thyme, oregano, and black pepper. Cook for 5 minutes, stirring occasionally, to soften vegetables and toast spices.
Step 3
3. Pour in chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes until vegetables are tender.
Step 4
4. Stir in coconut milk, shredded chicken, and green peas. Simmer uncovered for 5 minutes to warm through. Taste and adjust salt as needed.
Step 5
5. Ladle into bowls and garnish with fresh parsley.
Chef's Notes
Toast the spices with the vegetables to deepen their flavor before adding liquid.
For extra creaminess, blend ½ cup of cooked vegetables with coconut milk before adding to the soup.
Use rotisserie chicken for quick prep without sacrificing flavor.
Serving Suggestions
Pair with gluten-free crackers or a slice of crusty sourdough. Ideal for meal prep or recovering from illness.
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More Soups Recipes
Anti-Inflammatory Creamy Chicken Soup
This soothing chicken soup combines anti-inflammatory turmeric with creamy coconut milk for a nourishing bowl that comforts and heals. Tender vegetables and aromatic herbs create a velvety texture per
Ingredients (15)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
- Add carrots, celery, turmeric, thyme, oregano, and black pepper. Cook for 5 minutes, stirring occasionally, to soften vegetables and toast spices.
- Pour in chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes until vegetables are tender.
- Stir in coconut milk, shredded chicken, and green peas. Simmer uncovered for 5 minutes to warm through. Taste and adjust salt as needed.
- Ladle into bowls and garnish with fresh parsley.
More Soups Recipes
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