How to make Anti-Inflammatory Turmeric Chicken Soup in Your Pressure Cooker
Making Anti-Inflammatory Turmeric Chicken Soup in your pressure cooker is simple and rewarding. This soup is not only comforting, but it’s also packed with nutrients that can help reduce inflammation, making it a great choice for anyone looking to boost their health.
Ingredients
- 1/4 cup Olive oil (or ghee or coconut oil)
- 1 Medium onion (diced)
- 1 Large leek (white and light green parts only, halved and thinly sliced)
- 3 Large carrots (thinly sliced)
- 3 Stalks celery (thinly sliced)
- 1 tsp Kosher salt
- 3 cloves Garlic (chopped)
- 1 tsp Turmeric
- 1 tsp Poultry seasoning
- 6 cups Chicken broth
- 1 can Coconut milk (13.5 ounces)
- 1.25 pounds Boneless skinless chicken thighs or breasts
- 1 bag Frozen peas (10 ounces, optional)
- 1/4 cup Fresh parsley (chopped)
- 1 tsp Kosher salt (to taste)
- 1/2 tsp Black pepper
Directions
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Prepare the Ingredients: Start by gathering all your ingredients. Dice the onion, thinly slice the leek, carrots, and celery, and chop the garlic. It helps to have everything ready before you start cooking.
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Heat the Oil: Turn on your pressure cooker and set it to the sauté function. Add the olive oil (or ghee/coconut oil) and let it heat up for a minute.
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Sauté the Vegetables: Add the diced onion and sauté for about 2-3 minutes until it becomes translucent. Then, add the sliced leek, carrots, and celery. Cook for another 5 minutes until the vegetables are soft.
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Add Garlic and Spices: Stir in the chopped garlic, turmeric, and poultry seasoning. Mix well and sauté for another minute for the spices to release their aroma.
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Add Broth and Chicken: Pour in the chicken broth and stir to combine. Add the boneless skinless chicken thighs or breasts to the pot. Make sure the chicken is submerged in the broth.
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Pressure Cook: Close the lid of your pressure cooker and set it to high pressure for 10 minutes. Once done, allow the pressure to release naturally for about 10 minutes before using the quick release function to let out any remaining pressure.
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Shred the Chicken: Open the pot and take out the chicken. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup.
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Add Coconut Milk and Peas: Stir in the can of coconut milk and frozen peas (if using). Mix everything well and let it heat through on the sauté setting for another 5 minutes.
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Season: Taste the soup and add more kosher salt and black pepper if needed.
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Garnish and Serve: Finally, sprinkle fresh parsley on top before serving. Enjoy your warm, comforting bowl of Anti-Inflammatory Turmeric Chicken Soup!
Why You’ll Love This Anti-Inflammatory Turmeric Chicken Soup
This soup is a powerhouse of flavor and nutrition. The combination of turmeric, garlic, and coconut milk not only enriches the taste but also provides numerous health benefits. Turmeric is known for its anti-inflammatory properties, garlic helps boost the immune system, and coconut milk adds creaminess without dairy.
The soup is hearty, comforting, and perfect for cold days or when you feel under the weather. It’s also great for meal prep and can be easily stored for later.
Nutritional Benefits
- Turmeric: Contains curcumin, which reduces inflammation and can help with joint pain.
- Garlic: Promotes immune health and has antimicrobial properties.
- Coconut Milk: Provides healthy fats and keeps the soup creamy and satisfying without dairy.
- Chicken: A great source of lean protein.
- Vegetables: Carrots, celery, and peas offer vitamins, minerals, and fiber.
What to Serve With Anti-Inflammatory Turmeric Chicken Soup
This soup is quite filling on its own, but you can enhance your meal with some delicious sides:
| Side Dish | Description |
|——————-|————————————————–|
| Whole Grain Bread | A slice of whole grain bread is perfect for dipping. |
| Salad | A fresh salad with greens and a light vinaigrette. |
| Brown Rice | Serve the soup over brown rice for a hearty meal. |
| Quinoa | Quinoa adds a nutty flavor and extra protein. |
How to Store Anti-Inflammatory Turmeric Chicken Soup
This soup stores well in the refrigerator. Let it cool completely, then transfer it to an airtight container. It can last up to 4 days in the fridge. You can also freeze the soup in individual portions for up to three months. Just make sure to leave some space at the top of the container, as the soup will expand when frozen.
Tips and Mistakes to Avoid
- Cut Uniformly: Make sure to cut your vegetables uniformly for even cooking.
- Don’t Skip the Sauté: Sautéing the vegetables before pressure cooking adds depth to the flavor.
- Taste Before Serving: Always taste your soup before serving it; seasoning may vary based on your preferences.
- Avoid Overcooking: If using frozen peas, just add them at the end to keep their bright green color and crunch.
Variations
Feel free to customize this soup to suit your tastes:
- Add More Vegetables: You can throw in some spinach or kale for added nutrition.
- Spice It Up: If you like heat, consider adding a pinch of red pepper flakes or some cayenne pepper.
- Protein Options: Swap out chicken for turkey or even garbanzo beans for a vegetarian option.
- Noodle Addition: Add whole grain or gluten-free noodles for a heartier meal.
FAQs
1. Can I make this soup in advance?
Yes! This soup keeps well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
2. Is this soup gluten-free?
Yes, this soup is naturally gluten-free as it does not contain any gluten-containing ingredients.
3. Can I use leftover chicken?
Absolutely! If you have cooked chicken, you can skip the pressure cooking step and just add it in with the chicken broth. Just make sure to adjust cooking times accordingly.
4. How spicy is it?
The recipe is mild, but you can adjust the spices according to your taste. Feel free to add more turmeric or black pepper for extra flavor.
Enjoy a bowl of this nourishing Anti-Inflammatory Turmeric Chicken Soup tonight! It’s an easy, wholesome meal that warms your body and your soul.
