Description
A comforting and nutritious Anti Inflammatory Turmeric Chicken Soup made with aromatic vegetables, turmeric, coconut milk, and tender chicken, perfect for soothing the body and boosting immunity.
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
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein and Garnishes
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 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 onions, leeks, carrots, celery, and 1 teaspoon kosher salt, and sauté, stirring occasionally, until leeks are soft and beginning to caramelize, about 16 minutes.
- Add aromatics and spices: Stir in chopped garlic, turmeric, and poultry seasoning and cook for another 3 minutes, stirring frequently, until fragrant.
- Add liquids and chicken: Pour in chicken broth and coconut milk, then add the raw chicken pieces. Scrape up any browned bits from the pot. Bring to a gentle simmer, partially cover, and cook on low heat until chicken is cooked through and vegetables are tender, about 20 minutes. Avoid boiling vigorously to prevent coconut milk from splitting.
- Shred chicken and incorporate additional ingredients: Remove the chicken from the pot and let cool slightly. Cut into bite-sized pieces or shred with forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Simmer gently for 5 minutes until peas are bright and tender.
- Season and serve: Adjust seasoning with salt and black pepper to taste. Serve hot, garnished with extra fresh parsley if desired. Enjoy your nourishing anti inflammatory turmeric chicken soup!
Notes
- To reheat: This soup reheats well in the microwave or on the stovetop over low heat.
- To store in the refrigerator: Cool completely, transfer to an airtight container, and refrigerate for up to 5-6 days.
- To freeze: Cool completely, store in an airtight container, freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
