Anti-Inflammatory Creamy Chicken Soup

Indulge in the rich flavors and velvety texture of our Anti-Inflammatory Creamy Chicken Soup, expertly crafted to soothe your body and delight your taste buds. As you take your first spoonful, the sweet aroma of caramelized onions and garlic fills the air, followed by the comforting warmth of slow-cooked chicken and herbs.

Packed with an impressive array of anti-inflammatory ingredients, this soup is a nutritious powerhouse that will leave you feeling revitalized and refreshed. Are you new to creating nourishing meals? Check out our easy creamy potato soup recipe with chicken broth for a delicious starting point!

Why This Recipe Works

• Utilizing a combination of healing spices and herbs like turmeric, ginger, and parsley, this soup effectively targets inflammation and supports overall well-being.
• With a focus on whole ingredients and minimal processing, this recipe maximizes nutrient retention and ensures a wealth of health benefits.
• The harmonious balance of flavors, from the brightness of lemon to the warmth of cumin, creates an umami-rich experience that will leave you craving more.

Key Ingredients

Discover the importance of choosing high-quality, and fresh ingredients, as seen in our essential pantry staples and anti-inflammatory powerhouses.

Recipe Courtesy of Our Kitchen

Anti-Inflammatory Creamy Chicken Soup

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 lbs boneless, skinless chicken breast or thighs

2 medium sweet onions, diced

3 cloves garlic, minced

1 large red bell pepper, diced

2 cups chicken broth

1 tsp dried turmeric

1 tsp ground cumin

1/4 cup heavy cream

Chopped fresh parsley, for garnish

Directions

1

In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and cook, stirring occasionally, until they are softened and caramelized, about 8-10 minutes. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.

2

Add the diced red bell pepper and cook for 3-4 minutes, until it begins to soften. Stir in the cubed chicken, cooking for 5-7 minutes, until it is browned and cooked through.

3

Pour in the chicken broth, dried turmeric, ground cumin, and salt. Stir to combine, then bring the mixture to a simmer. Reduce heat to low and cook for 15-20 minutes, or until the soup has thickened slightly.

4

Stir in the heavy cream, and cook for an additional 2-3 minutes, until heated through. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley.

5

Enjoy your creamy, comforting bowl of Anti-Inflammatory Chicken Soup, loaded with goodness to soothe body and soul!

Storage & Reheating

Allow leftovers to cool completely, then transfer them to airtight containers or ziplock bags. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, warm the soup over low heat, whisking occasionally, until steaming hot. Add a splash of cream or chicken broth if needed to restore creamy consistency.