Description
A comforting and nourishing anti-inflammatory turmeric chicken soup featuring tender chicken, vibrant vegetables, and a rich coconut milk broth infused with turmeric and warming spices.
Ingredients
Scale
Vegetables and Aromatics
- 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
- 3 cloves garlic, chopped
- 1/4 cup chopped fresh parsley
Spices and Seasonings
- 1 teaspoon kosher salt, plus 1 teaspoon kosher salt, or to taste
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
Liquids and Protein
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 1 10 ounce bag frozen peas (optional)
Instructions
- Cook onions, leeks, carrots, and celery. Heat olive oil over medium heat in a large soup pot. Add the 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. Add the chopped garlic, turmeric, and poultry seasoning to the pot. Continue sautéing for 3 minutes, stirring frequently until the garlic and spices are fragrant.
- Add broth, coconut milk, and chicken. Pour in the chicken broth and coconut milk, then add the raw chicken pieces, scraping up any browned bits from the bottom of the pot. Bring everything to a bare simmer. Make sure the chicken is submerged beneath the liquid and partially cover the pot. Simmer gently on low heat for 20 minutes until the chicken is cooked through and vegetables are tender. Avoid boiling vigorously to prevent the coconut milk from splitting.
- Shred chicken and add remaining ingredients. Remove the lid and carefully take the chicken out to a cutting board. Allow it to cool slightly, then shred or cut the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot along with the frozen peas if using, and fresh parsley. Bring the soup back to a slow simmer and cook for 5 minutes until the peas are bright green and tender.
- Season and serve. Taste the soup and season with additional salt and black pepper to preference. Garnish with extra parsley if desired and serve hot. Enjoy your anti-inflammatory turmeric chicken soup!
Notes
- To reheat, warm the soup gently on the stovetop over low heat or in the microwave until heated through.
- Store cooled soup in an airtight container in the refrigerator for up to 5-6 days.
- Freeze cooled soup in airtight containers for up to 4 months. Thaw overnight in the refrigerator before reheating.
- Use chicken thighs for richer flavor and moist meat; chicken breasts are leaner but still work well.
- Adjust turmeric and poultry seasoning quantities to your taste preference for a milder or stronger flavor.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
