Description
This Anti Inflammatory Turmeric Chicken Soup is a comforting and nutritious dish that combines wholesome vegetables, aromatic spices, and tender chicken in a creamy coconut milk broth. Perfect for a healthy meal, it harnesses the anti-inflammatory benefits of turmeric and fresh ingredients.
Ingredients
Scale
Soup 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
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Chicken and Add-ins
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 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 and 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 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 spices and garlic are fragrant.
- Add broth, coconut milk, and chicken: Pour in chicken broth and coconut milk, add raw chicken pieces, and scrape up any stuck bits from the pot. Bring the mixture to a bare simmer, partially cover, and 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 peas and parsley: Remove the chicken and let it cool slightly, then shred or cut into bite-sized pieces. Return chicken to the pot along with frozen peas if using and fresh parsley. Simmer gently 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 parsley if desired and serve warm.
Notes
- Use chicken thighs for a juicier texture or breasts for leaner meat.
- If you prefer, substitute frozen peas with fresh peas or omit altogether.
- To make it spicier, add a pinch of cayenne pepper along with turmeric.
- For a richer flavor, you can use homemade chicken broth.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
