Anti-Inflammatory Turmeric Chicken Soup
Introduction
Welcome to a culinary journey that blends robust flavors with health-boosting benefits. Our Anti-Inflammatory Turmeric Chicken Soup is not just a treat for your taste buds but a boost for your wellbeing. Combining aromatic spices with nutrient-rich vegetables and tender chicken, this soup is designed to soothe and nourish.
History
Turmeric, often called the “golden spice,” has been used for centuries in traditional medicine and cuisine, particularly in South Asia. Known for its anti-inflammatory properties, it has been a cornerstone in Ayurvedic and Chinese medicine. This recipe marries this ancient superfood with a classic chicken soup, a staple comfort food, creating a dish that is both familiar and exotic.
Ingredients
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved lengthwise, thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 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 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Prepare the Vegetables:
- Dice the onion.
- Halve the leek lengthwise and slice thinly.
- Slice the carrots and celery.
- Chop the garlic.
- Sauté the Vegetables:
- Heat olive oil in a large soup pot over medium heat.
- Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt.
- Sauté for 14-16 minutes until the leeks are soft and fragrant.
- Add Spices and Garlic:
- Stir in garlic, turmeric, and poultry seasoning.
- Continue to sauté for 2-3 minutes until the spices are well-incorporated and aromatic.
- Combine with Broth and Chicken:
- Pour in the chicken broth and coconut milk.
- Add the raw chicken, ensuring it is fully submerged in the liquid.
- Partially cover the pot and simmer for 15-20 minutes, or until the chicken is cooked through.
- Shred Chicken and Final Touches:
- Remove the chicken from the pot, shred it using two forks, and return it to the soup.
- If using, add the frozen peas and chopped parsley.
- Simmer for an additional few minutes until the peas are bright green and tender.
- Season and Serve:
- Adjust the seasoning with salt and pepper to taste.
- Garnish with additional parsley.
- Serve hot and enjoy!
Benefits
- Anti-Inflammatory Properties: Turmeric contains curcumin, a powerful anti-inflammatory compound.
- Rich in Nutrients: This soup is packed with vitamins and minerals from vegetables and chicken.
- Immune Boosting: Garlic and chicken broth are known for their immune-supporting properties.
- Dairy-Free: Coconut milk adds creaminess without the need for dairy, making this soup suitable for those with lactose intolerance.
Conclusion
This Anti-Inflammatory Turmeric Chicken Soup is a delicious and nutritious meal that combines the healing properties of turmeric with the comfort of a classic chicken soup. Perfect for any season, it’s easy to prepare and sure to become a favorite in your household. Enjoy a bowl of warmth, wellness, and incredible flavor.