Description
This Anti Inflammatory Turmeric Chicken Soup is a nourishing and flavorful dish packed with spices like turmeric and poultry seasoning, fresh vegetables, and tender chicken simmered in a creamy coconut milk broth. It offers a comforting, healthy meal that’s perfect for soothing inflammation and boosting immunity.
Ingredients
Scale
Base 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
Spices and Aromatics
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Broth and Protein
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Additional 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 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 starting to caramelize, about 16 minutes.
- Add aromatics and spices: Stir in chopped garlic, turmeric, and poultry seasoning. Continue cooking for another 3 minutes, stirring frequently until fragrant.
- Add liquids and chicken: Pour in chicken broth and coconut milk, then add raw chicken pieces. Scrape any bits stuck to the pot, and bring to a bare simmer. Ensure the chicken is submerged, cover partially, and simmer 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, take the chicken out to a cutting board, and shred or cut into bite-sized pieces. Return chicken to the soup along with frozen peas (if using) and chopped parsley. Simmer gently for 5 minutes until peas are bright green and tender.
- Season and serve: Taste and adjust salt and pepper as needed. Serve hot, garnished with additional fresh parsley if desired.
Notes
- This soup reheats well in the microwave or on the stovetop over low heat.
- To store in the refrigerator, cool completely and transfer to an airtight container. Keeps for 5–6 days.
- Freeze cooled soup in an airtight container for up to 4 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
