Description
This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish packed with wholesome ingredients like turmeric, coconut milk, and fresh vegetables. It features tender shredded chicken simmered in a flavorful broth enhanced with aromatic spices, perfect as a healthy meal to soothe and support your immune system.
Ingredients
Scale
Sautéed Vegetables and Aromatics
- 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
Soup Base and Chicken
- 6 cups chicken broth
- 1 (13.5 ounce) can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Finishing 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 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 and sauté, stirring occasionally, until leeks are soft and just starting to caramelize, about 16 minutes.
- Add aromatics. Stir in chopped garlic, turmeric, and poultry seasoning and continue to sauté 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, scraping up any stuck bits from the bottom of the pot. Bring to a bare simmer and partially cover. Simmer gently for 20 minutes, until chicken is fully cooked and vegetables are tender. Avoid boiling vigorously to prevent coconut milk from curdling.
- Shred chicken and add remaining soup ingredients. Remove the chicken from the pot and cool slightly on a cutting board. Shred or dice into bite-sized pieces. Return the chicken to the pot along with frozen peas if using, and fresh parsley. Bring the soup back to a gentle simmer and cook for 5 minutes until peas are tender and bright green.
- Season and serve. Adjust seasoning with salt and black pepper to taste. Garnish with extra fresh parsley if desired and serve warm. Enjoy your anti-inflammatory turmeric chicken soup!
Notes
- This soup reheats well in the microwave or on the stovetop over low heat.
- To store, cool completely and transfer to an airtight container. Refrigerate for up to 5-6 days.
- You can freeze the soup by cooling fully, placing in an airtight container, and freezing for up to 4 months. Thaw overnight in the refrigerator before reheating.
- Use chicken thighs for more tenderness and flavor, or chicken breasts for a leaner option.
- Adjust turmeric and poultry seasoning amounts to taste if desired.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
