Description
This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish packed with vibrant vegetables, tender chicken, and flavorful turmeric-infused broth. Perfect for warming up on a chilly day while supporting your health with anti-inflammatory ingredients.
Ingredients
Scale
Vegetables and Aromatics
- 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
- 3 cloves garlic, chopped
Spices and Seasonings
- 1 teaspoon kosher salt (plus 1 teaspoon kosher salt, or to taste)
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
Liquids
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein and Add-ins
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
Instructions
- Cook onions, leeks, carrots, and celery: Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt, then sauté, stirring occasionally, until the leeks are soft and starting to caramelize, about 16 minutes.
- Add aromatics: Stir in the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for 3 minutes, stirring frequently, until the spices and garlic become fragrant.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk, then add the raw chicken pieces to the pot. Scrape up any stuck bits from the bottom, bring the mixture to a bare simmer, partially cover, and cook on low heat until the chicken is cooked through and the vegetables are tender, about 20 minutes. Avoid boiling vigorously to prevent the coconut milk from splitting.
- Shred chicken and add remaining soup ingredients: Remove the lid, take out the chicken onto a cutting board, and let it cool slightly. Shred or cut into bite-sized pieces, then return the chicken to the pot. Add frozen peas (if using) and chopped fresh parsley. Bring back to a slow simmer and cook for 5 minutes, until peas are bright green and tender.
- Season and serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Serve garnished with extra parsley if desired and enjoy warm.
Notes
- To reheat: Warm the soup gently in the microwave or on the stovetop over low heat to prevent curdling of the coconut milk.
- To store in the refrigerator: Cool the soup completely and transfer to an airtight container. It will keep for up to 5-6 days.
- To freeze: After cooling, place soup in an airtight container and freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.
- Use chicken thighs for juicier, more flavorful soup, or breasts for a leaner option.
- Substitute poultry seasoning with a mix of thyme, sage, marjoram, and rosemary if unavailable.
- Fresh parsley can be swapped with cilantro for a different herby note.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
