Description
This Anti Inflammatory Turmeric Chicken Soup combines wholesome ingredients like turmeric, coconut milk, and fresh vegetables to create a nourishing and flavorful dish. Perfect for soothing the body with its anti-inflammatory properties, this soup features tender chicken simmered with aromatic spices and a creamy broth for a comforting meal.
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
Protein
- 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 onions, leeks, carrots, and celery: 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 to 16 minutes.
- Add aromatics: Stir in chopped garlic, turmeric, and poultry seasoning. Continue to sauté for 2 to 3 minutes more, stirring frequently, until the garlic and spices become fragrant.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk, stirring to scrape up any browned bits from the pot. Add the raw chicken pieces, ensuring they are fully submerged in the liquid. Partially cover the pot and bring to a gentle simmer. Cook over low heat until the chicken is fully cooked and the vegetables are tender, about 15 to 20 minutes. Avoid a vigorous boil to prevent the coconut milk from separating.
- Shred chicken and add remaining ingredients: Remove the lid and carefully take out the cooked chicken onto a cutting board. Let it cool slightly, then shred or cut into bite-sized pieces. Return the 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 bright green and tender and chicken is reheated.
- Season and serve: Taste the soup and adjust seasoning with additional salt and black pepper as desired. Serve hot, optionally garnished with extra fresh parsley for a fresh finish. Enjoy your nourishing turmeric chicken soup!
Notes
- Use chicken thighs for a moister, more flavorful option or breasts for a leaner soup.
- If you don’t have poultry seasoning, substitute with a mix of dried thyme, sage, rosemary, and marjoram.
- To make the soup spicier, add a pinch of cayenne pepper when cooking the aromatics.
- Frozen peas are optional but add a nice pop of color and sweetness to the soup.
- Do not boil the soup aggressively after adding coconut milk to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: turmeric chicken soup, anti-inflammatory soup, coconut milk soup, healthy chicken soup, easy chicken soup recipe
