Anti Inflammatory Turmeric Chicken Soup: A Nourishing & Delicious Paleo Chicken Soup 🥣🌿✨
1. Introduction
Discover the comfort and health benefits of making an Paleo Chicken Soup that is not only flavorful but also packed with anti-inflammatory properties. This Anti Inflammatory Turmeric Chicken Soup blends aromatic spices, tender chicken, and vibrant vegetables to create an easy soup recipes perfect for anyone seeking a nutritious, immune-boosting meal. Whether you’re searching for Healthy Soup Recipes or a comforting bowl of Chicken Soup Recipes, this recipe is an excellent choice. Let’s explore how to make this wholesome, healthy soup that supports your well-being and satisfies your taste buds.
2. Ingredients for Anti Inflammatory Turmeric Chicken Soup
- 1.5 lbs (680g) chicken breast or thighs, boneless and skinless
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 4 cups chicken broth (preferably homemade or low-sodium)
- 1 can (15 oz) coconut milk (for creaminess)
- 2 cups chopped spinach or kale
- 1 tablespoon olive oil or coconut oil
- Salt to taste
- Fresh parsley or cilantro for garnish
3. Step-by-Step Preparation of Anti Inflammatory Turmeric Chicken Soup
3.1. Prepare the Chicken
Begin by **seasoning the chicken** with a pinch of salt and pepper. In a large pot, heat 1 tablespoon of olive or coconut oil over medium heat. Add the chicken and cook until browned on both sides, about 5-7 minutes. Once cooked, remove the chicken and set aside.
Once cooled, shred or dice the cooked chicken into bite-sized pieces, reserving the juices for added flavor.
3.2. Sauté Vegetables
In the same pot, add a little more oil if needed, and sauté the diced onion, minced garlic, sliced carrots, and celery until tender, about 5 minutes. This builds a flavorful base for the easy soup recipes like this one, rich in vegetables and spices.
3.3. Add Spices and Broth
Stir in the ground turmeric, ginger, cumin, and black pepper to the vegetables, allowing the spices to release their aroma for about 1 minute. Pour in the chicken broth and bring the mixture to a boil.
3.4. Incorporate Chicken and Coconut Milk
Add the cooked chicken back into the pot along with the coconut milk for a creamy, healthy soup experience. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld beautifully.
3.5. Add Greens & Final Touches
In the last 5 minutes of cooking, stir in the chopped spinach or kale until wilted. Adjust seasoning with additional salt or pepper if needed. Garnish with fresh parsley or cilantro before serving.
4. Storage Tips & Serving Suggestions
This healthy soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions and reheat gently on the stove. Served hot, this anti-inflammatory turmeric chicken soup pairs well with a side of fresh, crusty bread or a light salad for a nourishing, wholesome meal.
5. Benefits of Anti Inflammatory Turmeric Chicken Soup
Turmeric is well-known for its potent anti-inflammatory properties, aiding in reducing inflammation and supporting joint health. Combining turmeric with ginger, garlic, and healthy fats from coconut milk makes this soup a powerhouse for boosting immunity and promoting overall wellness. It’s a perfect choice among chicken soup recipes that emphasize health benefits and flavor.
6. Variations & Tips for the Best Results
- Feeling adventurous? Add other vegetables like zucchini or bell peppers for extra nutrition.
- Opt for homemade chicken broth to enhance the flavor profile and control sodium content.
- Incorporate cayenne pepper or chili flakes for a spicy kick.
- Make a vegan version by substituting chicken with tofu or tempeh, and coconut milk with almond milk.
7. Related Healthy & Easy Soup Recipes
8. FAQs About Anti Inflammatory Turmeric Chicken Soup
Q1: Is turmeric chicken soup suitable for vegans or vegetarians?
No, this particular recipe contains chicken. However, you can make a vegan version by substituting chicken with plant-based proteins like tofu or tempeh and using coconut milk instead of dairy-based ingredients.
Q2: How long can I store this healthy soup?
Stored properly in an airtight container, it can last up to 3 days in the refrigerator. For longer shelf life, freezing in portions is recommended.
Q3: Can I freeze this anti-inflammatory chicken soup?
Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. Reheat gently on the stove when needed.
9. Conclusion
This anti-inflammatory turmeric chicken soup is a nourishing addition to your collection of easy soup recipes. Its health-boosting ingredients, combined with the comforting warmth and rich flavors, make it an ideal choice for those seeking a healthy soup option to support immunity and reduce inflammation. Enjoy this delightful, tasty soup any day of the week — a perfect blend of wellness and comfort in every bowl!
Print
Anti Inflammatory Turmeric Chicken Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo, Gluten-Free, Dairy-Free
Description
Discover the healing and nourishing benefits of Anti Inflammatory Turmeric Chicken Soup, a flavorful paleo-friendly recipe packed with anti-inflammatory ingredients like turmeric, ginger, and coconut milk. Perfect for boosting immunity and supporting joint health, this easy-to-make chicken soup combines tender chicken, vibrant vegetables, and aromatic spices for a wholesome meal.
Ingredients
- 1.5 lbs (680g) chicken breast or thighs, boneless and skinless
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 4 cups chicken broth (preferably homemade or low-sodium)
- 1 can (15 oz) coconut milk
- 2 cups chopped spinach or kale
- 1 tablespoon olive oil or coconut oil
- Salt to taste
- Fresh parsley or cilantro for garnish
Instructions
- Begin by seasoning the chicken with a pinch of salt and pepper. In a large pot, heat 1 tablespoon of olive or coconut oil over medium heat. Add the chicken and cook until browned on both sides, about 5-7 minutes. Remove the chicken and set aside.
- Once cooled, shred or dice the cooked chicken into bite-sized pieces, reserving the juices for added flavor.
- In the same pot, add a little more oil if needed, and sauté the diced onion, minced garlic, sliced carrots, and celery until tender, about 5 minutes.
- Stir in ground turmeric, ginger, cumin, and black pepper to release their aroma, about 1 minute. Pour in chicken broth and bring to a boil.
- Add the cooked chicken back into the pot along with coconut milk. Reduce heat to low, cover, and simmer for 15-20 minutes.
- In the last 5 minutes, stir in chopped spinach or kale until wilted. Adjust salt or pepper as needed. Garnish with parsley or cilantro before serving.
Notes
- You can add extra vegetables like zucchini or bell peppers for more nutrition.
- Use homemade chicken broth for enhanced flavor and lower sodium.
- Add cayenne pepper or chili flakes for spice.
- For a vegan version, substitute chicken with tofu or tempeh, and coconut milk with almond milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy/Western
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 250 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
