Description
A soothing and nutrient-rich turmeric chicken soup loaded with aromatic vegetables, flavorful spices, and creamy coconut milk. This anti-inflammatory recipe is perfect for a comforting meal that supports wellness with wholesome 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 and Protein
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Optional and Garnish
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
Instructions
- Cook vegetables: Heat olive oil over medium heat in a large soup pot. Add diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, for 16 minutes until the leeks are soft and just beginning to caramelize.
- Add aromatics and spices: Stir in the chopped garlic, turmeric, and poultry seasoning. Continue sautéing for another 3 minutes until fragrant, stirring frequently to prevent burning.
- Add liquids and chicken: Pour in the chicken broth and coconut milk, scraping the bottom of the pot to loosen any caramelized bits. Add the raw chicken pieces, ensuring they are fully submerged. Partially cover and simmer gently on low heat for 20 minutes, until the chicken is cooked through and vegetables are tender. Avoid boiling vigorously to prevent the coconut milk from splitting.
- Shred chicken and add remaining ingredients: Remove the chicken from the pot and place on a cutting board to cool slightly. Shred or cut into bite-sized pieces. Return the chicken to the pot along with frozen peas (if using) and fresh parsley. Simmer for an additional 5 minutes until the peas are bright green and tender.
- Season and serve: Taste and adjust seasoning with additional kosher salt and black pepper as needed. Serve hot, garnished with extra fresh parsley if desired. Enjoy your anti-inflammatory turmeric chicken soup!
Notes
- Use chicken thighs for a richer flavor and moist texture, or chicken breasts for a leaner option.
- If coconut milk separates, make sure to simmer gently instead of boiling vigorously.
- Frozen peas are optional but add a pop of color and sweetness to the soup.
- Fresh herbs like parsley add brightness; consider substituting with cilantro if preferred.
- This soup stores well in the fridge for up to 4 days and freezes nicely for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
