Anti-Inflammatory Creamy Chicken Soup
Anti-Inflammatory Creamy Chicken Soup is more than just a delicious meal—it’s a powerhouse of healing ingredients designed to soothe inflammation, boost immunity, and comfort your body and soul. Packed with vibrant vegetables, anti-inflammatory turmeric, and creamy coconut milk, this soup is a delightful blend of flavor and health benefits.
Equipment
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
- Cook the vegetables: Heat olive oil over medium heat in a large soup pot. Add diced onions, leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté, stirring occasionally, until the leeks soften and start to caramelize, about 14-16 minutes.
- Add aromatics: Stir in the chopped garlic, turmeric, and poultry seasoning, and sauté for an additional 2-3 minutes, stirring frequently, until the garlic and spices are fragrant.
- Add broth and coconut milk: Pour in the chicken broth and coconut milk, then add the raw chicken. Stir, making sure the chicken is fully submerged. 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. Be careful not to let the soup boil too vigorously to avoid curdling the coconut milk.
- Shred the chicken: Once the chicken is cooked, remove it from the pot and place it on a cutting board. Allow it to cool slightly before shredding or cutting into bite-sized pieces. Return the shredded chicken to the soup.
- Add peas and parsley: Stir in the frozen peas (if using) and fresh parsley, bringing the soup back to a slow simmer. Cook for about 5 more minutes until the peas are bright green and tender.
- Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve garnished with extra parsley if desired. Enjoy!
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