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Creamy Anti-Inflammatory Chicken Soup for Cozy Days

This creamy anti-inflammatory chicken soup warms the body and soul, packed with nourishing ingredients.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can substitute with avocado oil for a higher smoke point.
  • 1 cup Chopped Onion Can substitute with shallots for a milder flavor.
  • 2 cloves Garlic Minced, use fresh for best flavor.
  • 2 cups Chopped Carrots Fresh or frozen works perfectly.
  • 2 cups Chopped Celery Chop evenly for consistent cooking.
  • 2 cups Green Peas Feel free to use frozen peas.
  • 2 teaspoons Dried Thyme Fresh thyme can be used if available.
  • 2 teaspoons Dried Oregano Substitute with fresh oregano if preferred.
  • 1 teaspoon Turmeric Pair with black pepper for better absorption.
  • 1 teaspoon Black Pepper Enhances flavor and supports turmeric absorption.
  • 6 cups Chicken Broth Opt for low-sodium versions.
  • 1 can Full-Fat Coconut Milk Unsweetened almond milk can be used for a lighter alternative.
  • 2 cups Shredded Chicken Conveniently use rotisserie chicken.

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. Heat the olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté for 2-3 minutes until translucent.
  2. Add chopped carrots and celery, sauté for an additional 5 minutes until softened.
  3. Sprinkle in turmeric, dried thyme, oregano, and black pepper, stir and cook for 1 minute.
  4. Pour in chicken broth, increase heat to bring to a gentle boil, then reduce to simmer.
  5. Stir in shredded chicken and green peas, simmer for 10 minutes.
  6. Lower the heat, add coconut milk, and simmer for another 5 minutes until creamy.
  7. Taste and adjust seasoning with salt and pepper; garnish with parsley if desired.
  8. Ladle into warm bowls and serve hot with crusty bread or salad.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 70mgIron: 2mg

Notes

This soup can be stored in the fridge for up to 4 days, or frozen for up to 2 months. Reheat on the stove, adding a splash of broth if needed.

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