Description
This Anti-Inflammatory Turmeric Chicken Soup is a nourishing and comforting recipe that combines the health benefits of turmeric and fresh vegetables with tender chicken in a creamy coconut milk broth. Perfect for soothing inflammation and boosting immunity, this flavorful soup is easy to prepare and makes a wholesome meal for the whole family.
Ingredients
Scale
Main Ingredients
- 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, plus more to taste
- 3 cloves garlic, chopped
- 1 tsp ground turmeric
- 1 tsp poultry seasoning
- 6 cups chicken broth
- 1 lb boneless, skinless chicken thighs or breasts
- 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 the olive oil in a large soup pot over medium heat. Add the diced onion, sliced leek, carrots, and celery. Sprinkle with ½ teaspoon kosher salt and sauté for about 10 minutes until the vegetables are softened and fragrant.
- Add Garlic and Spices: Stir in the chopped garlic, ground turmeric, and poultry seasoning. Cook for 1 to 2 minutes until the spices release their aroma and blend well with the vegetables.
- Simmer with Chicken: Pour in the chicken broth and add the whole 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 until the chicken is cooked through and tender.
- Shred the Chicken: Carefully remove the cooked chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup pot.
- Finish the Soup: Stir in the coconut milk and frozen peas, if using. Allow the soup to simmer for another 5 minutes to combine flavors and heat the peas through.
- Season & Serve: Stir in the chopped fresh parsley and adjust the seasoning with additional salt and black pepper to taste. Serve the soup hot for a comforting and healthful meal.
Notes
- For a creamier texture, use full-fat coconut milk.
- Frozen peas are optional but add a nice sweetness and color to the soup.
- You can substitute chicken broth with vegetable broth for a lighter version.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For added spice, consider adding a pinch of black pepper or cayenne pepper when adding the turmeric.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
