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Bowl of anti-inflammatory creamy chicken soup with fresh herbs and vegetables

Anti-Inflammatory Creamy Chicken Soup

A cozy and nourishing dish that combines shredded chicken, fresh vegetables, and creamy coconut milk, perfect for family dinners or chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups shredded chicken Cooked and shredded
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup green peas Frozen or fresh
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1 teaspoon turmeric
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 1 cup full-fat coconut milk
  • Salt to taste
  • Fresh parsley for garnish (optional)

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
  3. Stir in turmeric, thyme, oregano, black pepper, and salt. Cook for 1 minute to release aromas.
  4. Pour in chicken broth and bring to a gentle boil.
  5. Add shredded chicken and green peas. Reduce heat and simmer for 10 minutes.
  6. Stir in coconut milk and simmer for another 5 minutes until creamy.
  7. Taste and adjust seasoning as needed.
  8. Garnish with parsley if desired. Serve hot and enjoy!

Notes

For more flavor, add fresh herbs like basil or cilantro. Customizable with spinach or kale for extra greens. Can be served with grilled cheese for a comforting combo.