Description
This comforting Anti Inflammatory Turmeric Chicken Soup combines nutrient-rich ingredients like turmeric, garlic, and fresh vegetables in a creamy coconut milk broth. It’s a flavorful, healing soup perfect for easing inflammation, featuring tender chicken and vibrant peas, seasoned with poultry spices and fresh parsley.
Ingredients
Scale
Vegetables
- 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
- 1/4 cup chopped fresh parsley
- 1 10 ounce bag frozen peas (optional)
Liquids & Fats
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein & Seasonings
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 1 teaspoon kosher salt
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Instructions
- Cook onions, leeks, carrots, and celery: Heat olive oil over medium heat in a large soup pot. Add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. 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 sautéing for another 3 minutes, stirring frequently until the spices and garlic are fragrant.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk. Add the raw chicken to the pot, scraping up any bits stuck to the bottom. Bring the mixture to a bare simmer, partially cover the pot, and let it simmer 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 and take the cooked chicken out to a cutting board. Let it cool slightly, then cut into bite-sized pieces or shred with two forks. Return the chicken to the pot along with the frozen peas if using, and the chopped fresh parsley. Bring the soup back to a slow simmer and allow the chicken to warm through and the peas to cook until soft and bright green, around 5 minutes.
- Season and serve: Taste and season the soup with salt and black pepper as needed. Serve hot, garnished with extra fresh parsley if desired. Enjoy your nourishing anti inflammatory turmeric chicken soup!
Notes
- You can substitute chicken thighs for breasts or vice versa based on preference; thighs will be more tender.
- If you prefer a thicker soup, reduce the broth by about 1 cup before adding coconut milk.
- Adjust turmeric amount according to taste, but do not omit as it provides the anti inflammatory benefits.
- Use low sodium chicken broth to better control the saltiness of the soup.
- Frozen peas add a bright pop of color and sweetness, but you can omit if not available.
- For extra creaminess, stir in an additional 1/4 cup coconut milk after cooking.
- This soup keeps well refrigerated for up to 3 days or can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg
