Anti-Inflammatory Creamy Chicken Soup
This creamy and calming soup is filled with anti-inflammatory ingredients like turmeric and ginger, making it perfect for a light and soothing meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or cilantro)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add diced onion, garlic, carrots, and celery. Sauté until vegetables are tender.
- Stir in grated ginger and turmeric powder, cooking for another minute.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Add shredded chicken and coconut milk, stirring to combine.
- Season with salt and pepper to taste.
- Cook for an additional 5 minutes until heated through.
- Serve hot, garnished with fresh herbs.
Notes
Let the soup cool to room temperature before storing. Store in airtight containers in the fridge for 3–4 days. Freeze up to 3 months in freezer-safe containers; thaw in the fridge before reheating. Use cooked chicken from a roast or rotisserie to save time. Toast the turmeric briefly in the pot with the ginger to enhance its flavor. For a smoother texture, blend part of the soup and then mix back in.