Description
This Anti-Inflammatory Turmeric Chicken Soup is a wholesome and comforting dish packed with vibrant vegetables, tender chicken, and the healing power of turmeric. Perfect for a nourishing meal, it features sautéed veggies, aromatic spices, and creamy coconut milk for a rich and soothing soup that supports wellness and inflammation reduction.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 large leek, halved lengthwise and thinly sliced
- 2 large carrots, thinly sliced
- 2 celery stalks, thinly sliced
- ½ tsp kosher salt
- 3 cloves garlic, chopped
- 1 tsp ground turmeric
- 1 tsp poultry seasoning
- 6 cups chicken broth
Chicken
- 1 lb boneless, skinless chicken thighs or breasts
Finishing Ingredients
- 1 cup coconut milk
- ½ cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the diced onion, sliced leek, carrots, and celery. Sprinkle with kosher salt and cook for about 10 minutes, stirring occasionally until the vegetables are softened and fragrant.
- Add Garlic and Spices: Stir in the chopped garlic, ground turmeric, and poultry seasoning. Cook the mixture for 1-2 minutes until the garlic is aromatic and the spices release their flavors.
- Simmer with Chicken: Pour in the chicken broth and add the boneless, skinless chicken thighs or breasts. Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 25 minutes, allowing the chicken to cook thoroughly and infuse the broth.
- Shred the Chicken: Remove the cooked chicken pieces from the pot and shred them finely using two forks. Return the shredded chicken back into the soup pot, mixing it evenly into the broth and vegetables.
- Finish the Soup: Stir in the coconut milk and add the frozen peas if using. Let the soup simmer for an additional 5 minutes to heat through and blend the flavors.
- Season & Serve: Finally, stir in the freshly chopped parsley. Taste the soup and adjust the seasoning with salt and black pepper as needed. Serve the soup hot for a comforting and healthful meal.
Notes
- You can use either chicken thighs for juicier meat or chicken breasts for leaner soup.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Adjust turmeric quantity based on your taste preference and desired intensity.
- Coconut milk adds creaminess and a subtle sweetness, balancing the spice.
- This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
