Description
This Anti-Inflammatory Turmeric Chicken Soup is a comforting and nutritious recipe packed with wholesome ingredients like turmeric, garlic, and fresh vegetables. It features tender chicken simmered in a flavorful broth enriched with coconut milk and aromatic spices, perfect for soothing inflammation and warming the soul.
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
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 (13.5 ounce) can coconut milk
Protein and Optional Ingredients
- 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 the 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 beginning to caramelize, about 14 to 16 minutes.
- Add aromatics. Stir in the chopped garlic, turmeric, and poultry seasoning. Continue sautéing for 2 to 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. Add the raw chicken pieces to the pot, scraping up any bits stuck to the bottom. Bring the soup to a gentle simmer, partially covering the pot. Simmer on low for 15 to 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 soup ingredients. Remove the lid and take out the chicken onto a cutting board. Let it cool slightly, then shred or cut into bite-sized pieces. Return the chicken to the soup along with the frozen peas if using, and the chopped fresh parsley. Bring back to a slow simmer and cook for about 5 minutes, just until the peas are bright green and tender.
- Season and serve. Taste the soup and adjust seasoning with additional salt and black pepper as desired. Serve hot, garnished with extra fresh parsley if preferred. Enjoy this warming anti-inflammatory chicken soup!
Notes
- Use chicken thighs for more tender, flavorful meat; chicken breasts work well if preferred.
- Do not boil the soup vigorously after adding coconut milk to avoid curdling.
- Frozen peas are optional but add a nice pop of color and sweetness.
- For a spicier kick, consider adding a pinch of black pepper or chili flakes.
- This soup stores well and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 310
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
