Anti-Inflammatory Creamy Chicken Soup Recipe

As the first spoonful of this Anti-Inflammatory Creamy Chicken Soup touches your tongue, the aroma of sautéed onions and garlic fills your senses, setting off a joyful tingle in your nose. The flavors meld together in perfect harmony, with a lingering hint of creamy coconut oil and the subtle nuttiness of turmeric, effortlessly coating your palate. This is more than just a meal, it’s an experience.

While it’s easy to get caught up in the taste and smell of this Creamy Chicken Soup, the benefits go far beyond just flavor. By incorporating our carefully selected ingredients, this recipe isn’t just a treat for your taste buds, but also delivers a powerful punch against inflammation.

Why This Recipe Works

• Using anti-inflammatory rich spices and herbs directly targets and reduces inflammation, gently easing potential pain and promoting overall health;
• Effortlessly combines protein from chicken and other key nutrients from vegetables in one bowl, providing sustained energy without the need for multiple meals;
• The comfort factor of creaminess from coconut milk provides an essential ritualistic moment in our daily routine, satiating our emotional and physical needs.

Key Ingredients

When selecting the creamiest coconut milk, know that it not only has the potential to affect the taste, but also plays an incredibly important role in creating smooth, velvety texture – try it from Healthy Living. Turmeric and cursed cumin are effectively combined deep in this recipe to seemlessly reduce potential pain and…

Recipe Courtesy of Our Kitchen

Anti-Inflammatory Creamy Chicken Soup Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups diced store-bought rotisserie chicken

1 large onion, diced

4 cups diced butternut squash

2 cloves garlic, minced

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp red pepper flakes

1/2 tsp black pepper

1 can (14 oz) full-fat coconut milk

2 tsp dried basil

Directions

1

Heat the coconut oil in a large pot over medium heat and cook diced onion until softened, about 8 minutes.

2

Add the minced garlic and cook for an additional 2 minutes, stirring occasionally.

3

Add the diced squash, cumin, turmeric, red pepper, black pepper, and 1/4 cup water to the pot and stir well to combine.

4

Stir constantly for 2-3 minutes or until heated through and slightly tender.

5

Pour the coconut milk into the pot, stirring well to combine, and bring to a simmer.

Storage & Reheating

Store leftovers in a sealed container in the refrigerator for up to 5 days, or freeze in a freezer-safe container for up to 3 months. Reheat on low heat, gradually adding liquid as necessary.