Description
This Anti-Inflammatory Turmeric Chicken Soup is a comforting and health-boosting recipe featuring turmeric’s powerful benefits combined with tender chicken and nourishing vegetables. The soup is creamy thanks to coconut milk, subtly spiced for flavor, and perfect for soothing the body while providing a hearty meal.
Ingredients
Scale
Main Ingredients
- 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
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 1 10 ounce bag frozen peas (optional)
For Garnishing and Seasoning
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Sauté 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 14-16 minutes.
- Add Aromatics and Spices: Stir in chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until the garlic and spices are fragrant and well integrated with the vegetables.
- Add Liquids and Chicken: Pour in chicken broth and coconut milk, then add the raw chicken pieces to the pot. Scrape any browned bits from the bottom. Make sure the chicken is submerged. Partially cover the pot and bring to a bare simmer on low heat, cooking gently to avoid boiling the coconut milk. Simmer until the chicken is cooked through and vegetables are tender, about 15-20 minutes.
- Shred Chicken and Add Remaining Ingredients: Remove the lid and take the chicken out onto a cutting board. Allow to cool slightly, then shred or chop into bite-sized pieces. Return shredded chicken to the pot along with frozen peas, if using, and chopped fresh parsley. Bring soup back to a slow simmer for about 5 minutes until peas are tender and bright green.
- Season and Serve: Taste the soup and season with additional salt and black pepper as needed. Serve hot, garnished with extra parsley if desired. Enjoy your anti-inflammatory nourishing soup!
Notes
- Use chicken thighs for more tender and flavorful meat, or breasts for a leaner option.
- Do not boil the soup vigorously to prevent the coconut milk from curdling or splitting.
- Frozen peas are optional but add nice color and sweetness; fresh green peas can also be used if available.
- Adjust turmeric quantity to taste but keep it moderate to avoid overpowering bitterness.
- Use low-sodium chicken broth if you prefer to control salt levels better.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
