Description
This Anti Inflammatory Turmeric Chicken Soup is a comforting, nutrient-rich dish made with turmeric, fresh vegetables, chicken, and creamy coconut milk. It's packed with flavor and anti-inflammatory goodness, perfect for meal prep or a nourishing family dinner.
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
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein and Add-ins
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 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
- Sauté Vegetables: 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 starting to caramelize, about 16 minutes.
- Add Spices and Garlic: Add chopped garlic, turmeric, and poultry seasoning to the pot. Continue sautéing for 3 minutes, stirring frequently, until the spices and garlic are fragrant.
- Add Broth, Coconut Milk, and Chicken: Pour in chicken broth and coconut milk, add raw chicken pieces, and scrape up any stuck-on bits from the pot. Bring to a bare simmer, ensuring chicken is submerged. Partially cover and simmer on low for 20 minutes until chicken is cooked through and vegetables are tender. Avoid boiling vigorously to prevent coconut milk from splitting.
- Shred Chicken and Add Peas and Parsley: Remove the lid, take out the chicken to a cutting board, and let it cool slightly. Cut into bite-sized pieces or shred with forks. Return chicken to the pot, add frozen peas if using, and fresh parsley. Bring back to a slow simmer for 5 minutes until peas are bright green and tender.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Serve the soup garnished with additional parsley if desired. Enjoy warm.
Notes
- This soup is made in one pot, making it easy to prepare and clean up afterward.
- You can substitute chicken thighs with breasts for leaner meat or vice versa for more flavor.
- Frozen peas are optional but add a nice color and sweetness to the soup.
- Use fresh turmeric if available for an even stronger anti-inflammatory effect.
- This recipe is dairy-free, paleo, gluten-free, and can be made vegetarian by substituting chicken broth with vegetable broth and omitting chicken.
- Leftovers keep well in the refrigerator for up to 4 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 413 kcal
- Sugar: 7 g
- Sodium: 1495 mg
- Fat: 26.4 g
- Saturated Fat: 14.1 g
- Unsaturated Fat: 12.3 g
- Trans Fat: 0 g
- Carbohydrates: 18.8 g
- Fiber: 4.5 g
- Protein: 27.8 g
- Cholesterol: 73.9 mg
