Description
A comforting and health-boosting Anti-Inflammatory Turmeric Chicken Soup featuring nutrient-rich turmeric, fresh vegetables, and tender chicken simmered in creamy coconut milk. This flavorful soup promotes wellness with its aromatic spices and wholesome ingredients, making it perfect for a nourishing meal.
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
- 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 and sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 14-16 minutes.
- Add aromatics: Stir in chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until the spices and garlic are fragrant.
- Add broth, coconut milk, and chicken: Pour in chicken broth and coconut milk. Add the raw chicken to the pot, scraping up any stuck bits. Bring to a bare simmer, ensuring the chicken is submerged and partially cover the pot. Simmer on low heat until chicken is cooked through and vegetables are tender, about 15-20 minutes. Avoid boiling vigorously to prevent coconut milk from splitting.
- Shred chicken and add remaining ingredients: Remove the lid, transfer chicken to a cutting board, and let it cool slightly. Cut into bite-sized pieces or shred using two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to soften and turn bright green, about 5 minutes.
- Season and serve: Adjust seasoning with salt and black pepper to taste. Serve hot, garnished with additional fresh parsley if desired. Enjoy your nourishing turmeric chicken soup!
Notes
- Use boneless skinless thighs for a juicier, more flavorful soup or breasts for a leaner option.
- Frozen peas are optional but add a pop of color and sweetness.
- Do not boil the soup vigorously after adding coconut milk to avoid curdling.
- This soup keeps well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust turmeric amount to taste; turmeric has strong earthy flavor and powerful anti-inflammatory properties.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: turmeric chicken soup, anti-inflammatory soup, healthy chicken soup, coconut milk soup, comforting soup, immune-boosting soup
