Anti Inflammatory Creamy Chicken has been my go-to for those chilly evenings when I need something truly nourishing and comforting. I’ll never forget the first time I made this soup; the aroma of ginger and turmeric filled my kitchen, promising warmth and healing. It felt like a hug in a bowl, a gentle way to support my body while still enjoying a delicious, creamy meal. This creamy anti-inflammatory chicken recipe is packed with vibrant flavors and feel-good ingredients that make it both a treat for your taste buds and a balm for your system. Let’s get cooking!
Why You’ll Love This Anti Inflammatory Creamy Chicken
This isn’t just another chicken soup; it’s a bowl of pure comfort designed to nurture your body. You’ll adore this healthy creamy chicken for inflammation because it tastes incredible while also working to support your well-being.
- It’s incredibly rich and satisfying, making inflammation-fighting food feel like a treat.
- The blend of turmeric, ginger, and garlic provides potent anti-inflammatory benefits.
- Coconut milk makes it luxuriously creamy without dairy, perfect for sensitive systems.
- It’s a one-pot meal, meaning less cleanup and more time to relax.
- The aroma alone is enough to make you feel better.
- This soothing creamy chicken for inflammation is perfect for when you need a gentle, nourishing meal.
- It’s naturally gluten-free and packed with nutrients.
- You get a delicious dinner that actively supports your health goals.
Ingredients for Anti Inflammatory Creamy Chicken Soup
Putting together this nourishing soup is straightforward, and the ingredients are key to its soothing properties. This creamy chicken with turmeric and ginger recipe relies on a blend of wholesome components to create a truly beneficial meal. You’ll find that simple, fresh ingredients make all the difference in achieving that perfect creamy texture and anti-inflammatory boost.
- 2 cups cooked shredded chicken – provides lean protein for a hearty meal
- 2 medium carrots, chopped – adds sweetness and beta-carotene
- 2 celery stalks, chopped – contributes fiber and a subtle savory note
- 1 yellow onion, chopped – forms the aromatic base of the soup
- 3 garlic cloves, minced – known for its immune-boosting properties
- 1 tablespoon fresh ginger, grated – adds a warm, zesty kick that’s great for digestion
- 1 teaspoon turmeric powder – the star anti-inflammatory spice
- 4 cups bone broth – the foundation for a nutrient-rich soup
- 1 cup full-fat coconut milk – gives the soup its luxurious creaminess and healthy fats
- 1 cup green peas (fresh or frozen) – adds a touch of sweetness and color
- 2 tablespoons olive oil or avocado oil – for sautéing the aromatics
- 1 teaspoon sea salt (or to taste) – enhances all the flavors
- ½ teaspoon black pepper – helps activate the benefits of turmeric
- 2 tablespoons fresh parsley, chopped – for a fresh, bright garnish
How to Make Anti Inflammatory Creamy Chicken Soup
Whipping up this comforting bowl is simpler than you might think! Let’s walk through how to make anti-inflammatory creamy chicken that’s perfect for a weeknight dinner.
- Step 1: Start by heating 2 tablespoons of olive oil or avocado oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped yellow onion, chopped carrots, and chopped celery. Sauté these aromatic vegetables for about 5–7 minutes until they begin to soften and release their sweet fragrance.
- Step 2: Next, stir in the minced garlic cloves and grated fresh ginger. Cook for just 1–2 minutes more until they become wonderfully fragrant, being careful not to burn the garlic. This step builds a fantastic flavor base.
- Step 3: Sprinkle in the turmeric powder and stir it around to coat the vegetables. Let it toast for about 30 seconds to deepen its color and flavor.
- Step 4: Pour in the 4 cups of bone broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 10–15 minutes. This allows the vegetables to become tender and the flavors to meld beautifully.
- Step 5: Add the cooked shredded chicken and 1 cup of green peas to the pot. Let everything simmer for another 5 minutes to ensure the chicken is heated through and the peas are tender.
- Step 6: Now for the creamy magic! Stir in the 1 cup of full-fat coconut milk. Lower the heat to its lowest setting and let the soup warm through for another 5 minutes. It’s crucial not to let it boil after adding the coconut milk, as this can cause it to separate. This step is key to achieving that luscious texture in your anti-inflammatory chicken recipe with coconut milk.
- Step 7: Season the soup with 1 teaspoon of sea salt and ½ teaspoon of black pepper. Taste and adjust the seasonings as needed.
- Step 8: Ladle the hot soup into bowls and garnish generously with 2 tablespoons of fresh parsley, chopped. Serve immediately and enjoy that comforting, anti-inflammatory goodness!
Pro Tips for the Best Anti Inflammatory Creamy Chicken
Want to make sure your soup is absolutely perfect every time? I’ve picked up a few tricks along the way that really elevate this dish.
- For an extra luxurious creaminess, try scooping out only the thick, solidified part from the top of a can of full-fat coconut milk. It makes a world of difference!
- Don’t skip the sauté step for the onions, carrots, and celery! This builds a crucial flavor base that makes the soup so much richer and more satisfying.
- If you’re making this ahead, remember to store it properly to maintain its delicious texture and benefits.
What’s the secret to perfect Anti Inflammatory Creamy Chicken Soup?
The secret lies in building layers of flavor, starting with sautéing your aromatics properly, and using full-fat coconut milk for that amazing creamy texture. It’s a simple technique that unlocks the full creamy chicken dish anti-inflammatory benefits.
Can I make Anti Inflammatory Creamy Chicken ahead of time?
Yes, you absolutely can! This soup is fantastic for meal prep. Let it cool completely, then store it in airtight containers in the refrigerator for up to 4 days. It reheats beautifully.
How do I avoid common mistakes with Anti Inflammatory Creamy Chicken?
A couple of common pitfalls to avoid are not properly sautéing the vegetables first, which impacts the depth of flavor. Also, be careful not to boil the soup after adding the coconut milk, as this can cause it to curdle and lose its smooth texture.
Best Ways to Serve Anti Inflammatory Creamy Chicken
This nourishing soup is wonderful on its own, but it also pairs beautifully with a few simple sides to create a complete and satisfying meal. For a perfect experience that aligns with an anti-inflammatory diet creamy chicken approach, consider serving it with a side of crusty gluten-free bread for dipping into that rich broth.
A light, fresh salad with a lemon vinaigrette makes a lovely contrast to the soup’s creaminess. You could also serve it alongside some steamed greens like spinach or kale. Whichever way you choose, this comforting bowl is sure to become a favorite!
Nutrition Facts for Anti Inflammatory Creamy Chicken
This creamy chicken soup is not only comforting but also packed with nutrients to support your well-being. Here’s a breakdown of what you can expect per serving:
- Calories: 320 kcal
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Protein: 26g
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 4g
- Sodium: 580mg
- Cholesterol: 65mg
Nutritional values are estimates and may vary based on the specific ingredients and brands you use.
How to Store and Reheat Anti Inflammatory Creamy Chicken
This nourishing soup is perfect for making ahead, ensuring you always have a comforting and healthy meal ready to go. Proper storage is key to keeping your anti-inflammatory chicken meal creamy and delicious for days to come. Once the soup has cooled down slightly (about 30 minutes to an hour), ladle it into airtight containers. These can be glass or BPA-free plastic. Store the containers in the refrigerator for up to 4 days.
If you want to keep this goodness for longer, freezing is a fantastic option. Portion the cooled soup into freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave.
Frequently Asked Questions About Anti Inflammatory Creamy Chicken
What is anti-inflammatory creamy chicken?
Anti-inflammatory creamy chicken refers to a dish, often a soup or stew, that is specifically crafted with ingredients known for their ability to help reduce inflammation in the body. This recipe uses elements like turmeric, ginger, garlic, and bone broth, combined with a creamy base (like coconut milk), to create a comforting meal that also supports your health.
Why choose creamy chicken for inflammation?
You’ll want to choose this type of creamy chicken for inflammation because it offers a delicious and satisfying way to incorporate anti-inflammatory foods into your diet. It’s a comforting and familiar dish, making it easier to stick to an anti-inflammatory lifestyle. The creamy texture is incredibly soothing, and the ingredients work synergistically to offer a gentle, nourishing approach to managing inflammation.
Can I make this anti-inflammatory creamy chicken recipe dairy-free?
Absolutely! This recipe is already designed to be dairy-free by using full-fat coconut milk for its creamy texture. If you have a sensitivity to coconut, you could also try using other plant-based milks like cashew or almond milk, though coconut milk provides the richest flavor and creamiest consistency.
What are the main anti-inflammatory ingredients in this soup?
The stars of this anti-inflammatory chicken and vegetable creamy soup are definitely the turmeric and ginger, known for their powerful anti-inflammatory compounds. Garlic also plays a significant role, along with the antioxidants found in bone broth and vegetables like carrots and celery. Together, these ingredients create a potent, yet delicious, healing meal.
Variations of Anti Inflammatory Creamy Chicken You Can Try
While this recipe is already fantastic, I love experimenting to see how I can tweak it! Here are a few ideas to keep your comforting bowls exciting, whether you’re looking for different dietary options or just a new flavor profile. This anti-inflammatory chicken and vegetable creamy soup is so versatile!
- Make it a Slow Cooker Wonder: For an “set it and forget it” approach, combine all the vegetables, chicken, bone broth, turmeric, ginger, salt, and pepper in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the coconut milk and peas during the last 30 minutes of cooking. It’s an effortless way to get that comforting meal ready.
- Add a Zesty Lemon Finish: Brighten up the soup with a squeeze of fresh lemon juice and a little lemon zest right before serving. This adds a wonderful tang that cuts through the richness of the coconut milk and complements the spices beautifully.
- Boost with Leafy Greens: Want to pack in even more nutrients? Stir in a few handfuls of fresh spinach or kale during the last 5 minutes of cooking until they wilt. They add vibrant color and extra vitamins without altering the core flavor.
- Spice it Up: For those who like a little heat, add a pinch of red pepper flakes along with the turmeric and ginger. It gives a gentle warmth that pairs surprisingly well with the creamy, savory base.
Amazing Anti Inflammatory Creamy Chicken Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Anti-Inflammatory Creamy Chicken Soup is a warm, nourishing, and incredibly comforting meal, like a gentle hug for your immune system. It’s loaded with anti-inflammatory ingredients like turmeric, garlic, ginger, and bone broth, and is creamy and indulgent thanks to coconut milk. It’s a one-pot wonder perfect for busy weeknights.
Ingredients
- 2 cups cooked shredded chicken
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 4 cups bone broth
- 1 cup full-fat coconut milk
- 1 cup green peas (fresh or frozen)
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon sea salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for 5–7 minutes until soft.
- Stir in garlic and ginger. Cook for 1–2 minutes until fragrant. Add turmeric and stir to coat the vegetables.
- Pour in the bone broth and bring to a gentle boil. Reduce heat and let simmer for 10–15 minutes.
- Add shredded chicken and green peas to the pot. Simmer for another 5 minutes until everything is heated through.
- Stir in the full-fat coconut milk. Lower the heat and let it warm for another 5 minutes. Do not boil.
- Season with salt and pepper. Taste and adjust if needed.
- Finish with chopped fresh parsley and serve warm.
- Optional: Add spinach or wild rice to make the soup more filling.
Notes
- For extra creaminess, use only the thick part of the canned coconut milk.
- Don’t skip the sauté step—it gives the soup its rich base flavor.
- Store leftovers in the fridge for 4 days or freeze in portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg