Description
This Anti Inflammatory Turmeric Chicken Soup is a wholesome and comforting dish packed with vibrant vegetables, aromatic spices, and creamy coconut milk. Rich in anti-inflammatory ingredients like turmeric and fresh vegetables, this soup is perfect for a nourishing lunch or dinner that supports overall wellness.
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
Broth and Protein
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Finishing 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 onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and beginning to caramelize, about 16 minutes.
- Add aromatics: Stir in chopped garlic, turmeric, and poultry seasoning. Continue to sauté for 3 minutes, stirring frequently until spices and garlic release their aroma.
- Add broth, coconut milk, and chicken: Pour in chicken broth and coconut milk. Add the raw chicken thighs or breasts, making sure they are submerged. Partially cover the pot and bring to a bare simmer. Cook on low heat until chicken is fully cooked and vegetables are tender, about 20 minutes, avoiding a vigorous boil to prevent coconut milk from breaking.
- Shred chicken and add remaining soup ingredients: Remove lid, transfer chicken to a cutting board, and let it cool slightly. Cut or shred chicken into bite-sized pieces. Return to pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer for 5 minutes until peas are tender and bright green.
- Season and serve: Adjust seasoning with salt and black pepper to taste. Garnish with extra fresh parsley if desired and serve warm.
Notes
- Use boneless skinless thighs for more flavorful and tender chicken; breasts can be used for a leaner option.
- Be careful not to boil the soup vigorously after adding coconut milk to prevent curdling.
- Frozen peas are optional but add a nice pop of color and sweetness.
- For a spicier version, add a pinch of cayenne pepper or freshly grated ginger with the turmeric.
- Leftovers refrigerate well and flavors deepen after a day.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
