Description
This Anti Inflammatory Turmeric Chicken Soup is a nourishing and flavorful dish combining turmeric, poultry seasoning, and fresh vegetables simmered with tender chicken and creamy coconut milk. Perfect for a comforting and health-boosting meal, it offers a vibrant golden color and rich aroma with simple sautéing and simmering techniques.
Ingredients
Scale
Sautéed Vegetables
- 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
Aromatics and Spices
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Soup Base and 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 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. Sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 16 minutes.
- Add aromatics: Stir in chopped garlic, turmeric, and poultry seasoning. Continue to sauté for 3 minutes, stirring frequently until the spices and garlic become fragrant.
- Add broth, coconut milk, and chicken: Pour in chicken broth and coconut milk. Add raw chicken to the pot, making sure it’s fully submerged. Scrape up any stuck-on bits from the bottom. Partially cover and bring to a gentle simmer. 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 add remaining ingredients: Remove the lid and take out the chicken to cool slightly on a cutting board. Shred or cut the chicken into bite-sized pieces. Return the chicken to the pot along with frozen peas if using, and fresh parsley. Bring back to a slow simmer and cook until peas are bright green and tender, approximately 5 minutes.
- Season and serve: Adjust seasoning with salt and black pepper to taste. Serve hot, garnished with extra parsley if desired. Enjoy your anti-inflammatory turmeric chicken soup!
Notes
- Use chicken thighs for a moister, richer soup, or breasts for a leaner option.
- If you don’t have poultry seasoning, substitute with a mix of dried thyme, sage, and rosemary.
- Frozen peas are optional but add a pop of color and sweetness.
- Be gentle with the simmering to prevent the coconut milk from curdling.
- For a thicker soup, reduce the broth slightly before adding peas and parsley.
- Fresh turmeric can be used instead of powder; grate about 1 tablespoon.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
