Description
This Anti Inflammatory Turmeric Chicken Soup is a nourishing and flavorful recipe packed with wholesome ingredients like turmeric, fresh vegetables, and coconut milk. It’s designed to soothe inflammation while delivering comforting warmth and rich taste, perfect for a healthy lunch or dinner.
Ingredients
Scale
Sauté 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 & Aromatics
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Soup Liquids & Protein
- 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 the 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, until the leeks are soft and beginning to caramelize, about 16 minutes.
- Add Aromatics and Spices: Stir in chopped garlic, turmeric, and poultry seasoning. Continue cooking for 3 more minutes, stirring frequently, until the garlic and spices are fragrant.
- Add Broth, Coconut Milk, and Chicken: Pour in the chicken broth and coconut milk, then add the raw chicken pieces to the pot. Scrape any browned bits from the bottom of the pot. Bring the soup to a bare simmer, ensuring the chicken is submerged. Partially cover the pot and simmer on low heat until the chicken is cooked through and the vegetables are tender, approximately 20 minutes. Avoid boiling vigorously to prevent coconut milk from separating.
- Shred Chicken and Add Final Ingredients: Remove the lid, then take the chicken out onto a cutting board to cool slightly. Shred or cut the chicken into bite-sized pieces with two forks. Return the shredded chicken to the pot along with frozen peas if using, and fresh parsley. Bring back to a slow simmer and cook for 5 minutes, until peas are soft and bright green.
- Season and Serve: Taste and adjust seasoning with salt and pepper. Serve garnished with extra fresh parsley if desired. Enjoy warm.
Notes
- To reheat: Warm this soup gently in the microwave or on the stovetop over low heat to prevent breaking the coconut milk.
- To store in the refrigerator: Let the soup cool completely, then store in an airtight container for up to 5-6 days.
- To freeze: Cool soup completely and transfer to a freezer-safe airtight container. Freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
