Anti-Inflammatory Creamy Chicken Soup 🍲🌿

This nourishing, creamy chicken soup is packed with anti-inflammatory ingredients like turmeric, garlic, and fresh herbs. It’s rich in protein, loaded with vegetables, and has a soothing, creamy texture without being too heavy. Perfect for boosting immunity and supporting overall wellness!

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Ingredients

For the Soup Base:

• 2 tablespoons olive oil (or butter)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 1 teaspoon turmeric powder
• ½ teaspoon ground ginger
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt (adjust to taste)

For the Chicken & Broth:

• 2 boneless, skinless chicken breasts (or thighs)
• 6 cups low-sodium chicken broth
• 1 cup full-fat coconut milk (or heavy cream for a richer taste)
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice (for brightness)

Optional Add-Ins:

• ½ teaspoon red pepper flakes (for a slight kick)
• 1 cup baby spinach or kale (for extra greens)
• ½ cup cooked quinoa or rice (to make it heartier)

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Instructions

Step 1: Sauté the Vegetables

1. Heat olive oil or butter in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until fragrant and softened.

Step 2: Season and Add Broth

1. Stir in turmeric, ginger, black pepper, oregano, thyme, and salt.
2. Pour in chicken broth and add whole chicken breasts.
3. Bring to a gentle boil, then reduce heat and let simmer for 20 minutes, until chicken is cooked through.

Step 3: Shred the Chicken

1. Remove the chicken, shred it with two forks, then return it to the pot.

Step 4: Add Creaminess and Final Touches

1. Stir in coconut milk (or heavy cream) and peas. Simmer for another 5 minutes.
2. Add lemon juice and adjust seasoning if needed.

Step 5: Serve & Garnish

1. Ladle the soup into bowls and garnish with fresh parsley.
2. Serve warm and enjoy the comforting flavors!

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Notes & Tips

✅ Use bone-in chicken for extra-rich broth and added collagen benefits.
✅ Make it dairy-free by using coconut milk instead of heavy cream.
✅ For a thicker consistency, mash some of the cooked veggies or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
✅ Meal prep friendly – stores well in the fridge for 4 days or freeze for up to 3 months.
✅ Add cooked noodles if you want a heartier meal.

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Servings & Nutrition

🔹 Servings: 4-6
🔹 Calories: ~350 per serving
🔹 Protein: ~30g
🔹 Carbohydrates: ~20g
🔹 Fat: ~18g
🔹 Fiber: ~4g

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Health Benefits

🌿 Turmeric & Ginger – Powerful anti-inflammatory and immune-boosting properties.
🍗 Chicken – High in protein for muscle repair and immune function.
🥕 Carrots & Celery – Packed with vitamins, antioxidants, and fiber.
🥥 Coconut Milk – Provides healthy fats that support brain and heart health.
🍋 Lemon Juice – Helps digestion and adds a refreshing balance.

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Q&A

❓ Can I make this in a slow cooker?
Yes! Add everything except coconut milk and peas to the slow cooker. Cook on low for 6 hours or high for 3-4 hours. Shred the chicken, stir in coconut milk and peas, then cook for another 10 minutes before serving.

❓ Can I use rotisserie chicken?
Absolutely! Skip the step where you cook raw chicken and add shredded rotisserie chicken in the last 10 minutes of cooking.

❓ Can I make this vegetarian?
Yes! Swap the chicken for chickpeas or lentils, and use vegetable broth instead of chicken broth.

❓ Can I freeze this soup?
Yes! Let it cool completely, then store in airtight containers. Freeze for up to 3 months. Reheat on the stove over medium heat.

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Would you like any modifications, or do you have any other preferences? 😊