Description
A comforting and healthy Anti Inflammatory Turmeric Chicken Soup packed with fresh vegetables, turmeric, and coconut milk for a creamy, delicious meal that supports wellness.
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
- 1 10 ounce bag frozen peas
- 1/4 cup chopped fresh parsley
Instructions
- Cook vegetables: Heat olive oil over medium heat in a large soup pot. Add diced 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 and spices: Stir in chopped garlic, turmeric, and poultry seasoning. Continue sautéing for 3 minutes, stirring frequently, until fragrant.
- Add broth, coconut milk, and chicken: Pour in chicken broth and coconut milk. Add whole raw chicken pieces, scraping the pot to deglaze any stuck bits. Partially cover and bring to a bare simmer. Simmer gently on low heat for 20 minutes until chicken is cooked and vegetables are tender. Avoid boiling vigorously to prevent coconut milk from splitting.
- Shred chicken and add peas and parsley: Remove lid and carefully take the chicken out onto a cutting board. Let cool slightly, then shred or cut into bite-sized pieces. Return chicken to the pot along with frozen peas (if using) and chopped 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 additional salt and black pepper. Serve hot, garnished with extra parsley if desired. Enjoy your anti inflammatory turmeric chicken soup!
Notes
- This soup reheats well; warm in the microwave or on the stovetop over low heat.
- Store cooled soup in an airtight container in the refrigerator for up to 5-6 days.
- Freeze cooled soup in an airtight container for up to 4 months. Thaw overnight in the fridge before reheating.
- Use boneless skinless thighs for richer flavor and tenderness or breasts for leaner protein.
- Adjust turmeric and poultry seasoning quantities to your taste for milder or stronger flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
