Anti-Inflammatory Chicken Soup Recipe

Introduction

This Anti-Inflammatory Chicken Soup is a flavorful and nourishing dish designed to support wellness. Packed with turmeric, ginger, and fresh vegetables, it’s perfect for a cozy meal that comforts and revitalizes. Ready in about an hour, it serves four and combines simple ingredients for a healthful boost.

Ingredients

• 1 pound boneless chicken breasts
• 1 cup kale
• ⅔ cup unsweetened coconut milk
• 3 cups chicken broth
• ½ teaspoon ground ginger
• 1 teaspoon ground turmeric
• 2 teaspoons dried parsley
• 3 minced garlic cloves
• 3 chopped celery stalks
• 1 peeled parsnip
• 2 peeled large carrots
• 1 tablespoon olive oil
• ½ diced small white onion
• Salt and pepper, to taste

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a large pot over medium heat.
2. Step 2: Add the diced onion and sauté for 5 to 8 minutes until translucent.
3. Step 3: Add the minced garlic, chopped celery, parsnip, and carrots; sauté for about 5 minutes until vegetables soften.
4. Step 4: Add the chopped chicken to the pot and cook for 2 to 3 minutes until no longer pink on the outside.
5. Step 5: Stir in kale, coconut milk, chicken broth, ground ginger, ground turmeric, and dried parsley. Cover and simmer for 30 minutes.
6. Step 6: Season with salt and pepper to taste, stirring well to combine.
7. Step 7: Give the soup a final stir, ladle into bowls, and serve hot for a comforting, healthy meal.

Tips & Variations

• For extra creaminess, blend a portion of the soup with an immersion blender before serving.
• Substitute kale with spinach or Swiss chard for a different leafy green flavor.
• Add a squeeze of lemon juice at the end to brighten the soup’s flavors.
• Use homemade chicken broth for richer taste and better control over sodium.

Storage

Store leftover soup in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and can add extra flavor and moisture to the soup. Adjust cooking times if using bone-in thighs.

Is this soup suitable for a dairy-free diet?

Absolutely. The recipe uses coconut milk instead of dairy, making it a great option for those avoiding dairy products.

Anti-Inflammatory Chicken Soup Recipe

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★★★★★

4.9 from 118 reviews

• Author: Lana
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Anti-Inflammatory Chicken Soup is a nourishing, flavorful recipe designed to boost your wellness with wholesome ingredients like turmeric, ginger, and kale. Made with tender chicken breasts, fresh vegetables, and a creamy touch of coconut milk, this hearty soup is perfect for a comforting meal that supports a healthy lifestyle.

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Ingredients

Scale 1x2x3x

Proteins

• 1 Pound Chicken Breasts, Boneless

Vegetables

• 1 Cup Kale
• 3 Chopped Celery Stalks
• 1 Peeled Parsnip
• 2 Peeled Large Carrots
• ½ Diced Small White Onion
• 3 Minced Garlic Cloves

Liquids & Broth

• ⅔ Cup Unsweetened Coconut Milk
• 3 Cups Chicken Broth

Spices & Herbs

• ½ Teaspoon Ground Ginger
• 1 Teaspoon Ground Turmeric
• 2 Teaspoons Dried Parsley
• To Taste Salt And Pepper

Oils & Others

• 1 Tablespoon Olive Oil

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Instructions

1. Heat the Oil: Start by heating a tablespoon of olive oil in a large pot over medium heat to create the perfect base for sautéing your vegetables.
2. Sauté Onion: Add the diced onion to the hot oil and cook for 5-8 minutes until it becomes translucent, releasing its natural sweetness and aroma.
3. Add Vegetables: Introduce the minced garlic, chopped celery, parsnips, and carrots to the pot, sautéing for about 5 minutes or until the vegetables soften, building depth of flavor.
4. Cook Chicken: Add the chopped chicken breasts to the pot and cook for 2-3 minutes until the pieces are no longer pink on the outside, sealing in the juices.
5. Add Remaining Ingredients: Stir in the kale, unsweetened coconut milk, chicken broth, ground ginger, ground turmeric, and dried parsley. Mix well to combine all flavors.
6. Simmer Soup: Cover the pot and let the soup simmer gently for about 30 minutes, allowing all ingredients to meld harmoniously and the chicken to cook through thoroughly.
7. Season the Soup: Towards the end, season with salt and pepper to taste. Stir well to ensure the seasoning is evenly distributed.
8. Serve: Give the soup a final stir, ladle it into bowls, and serve hot. Enjoy this comforting, anti-inflammatory meal that supports wellness.

Notes

• Use fresh kale for best flavor and nutrition; remove tough stems if desired.
• You can substitute chicken breasts with thighs for a juicier texture.
• Adjust turmeric and ginger quantities according to your preferred intensity of spices.
• For a creamier soup, blend a portion of the soup with an immersion or regular blender before serving.
• Store leftover soup in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: anti-inflammatory, chicken soup, turmeric soup, healthy soup, wellness recipe, coconut milk, kale soup, immune boosting, easy chicken soup