Description
This Anti-Inflammatory Turmeric Chicken Soup is a nourishing and flavorful dish packed with wholesome ingredients like turmeric, chicken, and fresh vegetables. It combines aromatic spices with creamy coconut milk for a comforting and health-boosting meal perfect for any time of year.
Ingredients
Scale
Soup Base
- 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
Spices and Aromatics
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Liquid Ingredients
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Additional Ingredients
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Cook vegetables: Heat olive oil over medium heat in a large soup pot. Add diced onion, sliced leek, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and beginning to caramelize, about 16 minutes.
- Add aromatics and spices: Add chopped garlic, turmeric, and poultry seasoning to the pot. Continue sautéing, stirring frequently, until fragrant, about 3 minutes.
- Combine broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk, then add the raw chicken pieces. Scrape any browned bits from the bottom of the pot. Bring the mixture to a bare simmer, partially cover, and gently simmer on low heat until the chicken is cooked through and vegetables are tender, about 20 minutes. Avoid boiling vigorously to prevent the coconut milk from curdling.
- Shred chicken and add peas and parsley: Remove the chicken from the pot and place on a cutting board to cool slightly. Shred or chop into bite-sized pieces and return to the pot. Add frozen peas if using, along with chopped fresh parsley. Simmer gently until peas are bright green and tender, about 5 minutes.
- Season and serve: Adjust seasoning with kosher salt and black pepper to taste. Serve hot, garnished with extra fresh parsley if desired. Enjoy your anti-inflammatory, delicious chicken soup!
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs will yield a richer flavor.
- Using fresh turmeric root instead of ground turmeric will intensify the anti-inflammatory properties and flavor.
- Make sure to simmer gently after adding coconut milk to avoid separation or curdling.
- Frozen peas can be omitted for a lower-carb version or substituted with fresh green beans.
- Soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
