Description
A comforting and health-boosting Anti Inflammatory Turmeric Chicken Soup featuring turmeric, coconut milk, and fresh vegetables simmered with tender chicken to create a flavorful and nourishing meal perfect for chilly days or when you need a wellness boost.
Ingredients
Scale
Main Ingredients
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved lengthwise, and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 1 10 ounce bag frozen peas (optional)
Garnish and Seasoning
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Sauté the Vegetables: Heat olive oil over medium heat in a large soup pot. Add diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Stir occasionally and cook until the leeks are soft and starting to caramelize, about 14-16 minutes.
- Add Aromatics and Spices: Add chopped garlic, turmeric, and poultry seasoning to the pot. Continue sautéing for 2-3 minutes until the spices and garlic are fragrant, stirring frequently to prevent sticking.
- Add Broth, Coconut Milk, and Chicken: Pour in the chicken broth and coconut milk. Add the raw boneless, skinless chicken thighs or breasts, making sure they are submerged beneath the liquid. Scrape the bottom of the pot to loosen any browned bits. Partially cover and bring to a bare simmer. Let it cook gently on low heat until the chicken is cooked through and the vegetables are tender, about 15-20 minutes. Avoid boiling vigorously to prevent the coconut milk from splitting.
- Shred the Chicken and Add Finishing Ingredients: Remove the lid and take the chicken out onto a cutting board to cool slightly. Shred the chicken into bite-sized pieces using two forks or chop it. Return the shredded chicken to the pot along with frozen peas (if using) and chopped fresh parsley. Bring the soup back to a slow simmer for about 5 minutes, just until peas turn bright green and are soft.
- Season and Serve: Taste the soup and season with additional kosher salt and black pepper as needed. Garnish with extra fresh parsley if desired. Serve hot and enjoy a nourishing bowl of anti-inflammatory turmeric chicken soup.
Notes
- Use chicken thighs for a richer flavor and more tender texture, or chicken breasts for a leaner option.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Keep the soup at a gentle simmer after adding coconut milk to prevent it from curdling.
- Fresh turmeric can be used as a substitute for powdered turmeric, but adjust quantity to about 1 tablespoon grated.
- This soup stores well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
