Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Anti Inflammatory Turmeric Chicken Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 35
  • Yield: 4 servings 1x
  • Diet: Dairy-Free

Description

A warm and comforting soup packed with the earthy taste of turmeric, creamy coconut milk, and tender chicken and vegetables, perfect for nourishment and comfort.


Ingredients

Scale
  • 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
  • 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

  1. Heat olive oil over medium heat in a large soup pot. Add diced onions, leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté until the leeks become soft and caramelized, about 14-16 minutes.
  2. Add chopped garlic, turmeric, and poultry seasoning. Sauté for another 2-3 minutes until fragrant.
  3. Pour in chicken broth and coconut milk, then add raw chicken to the pot. Scrape up any bits stuck to the bottom. Bring to a bare simmer, partially covering the pot, and simmer on low for 15-20 minutes until chicken is cooked through and veggies are tender.
  4. Remove chicken, let it cool, then cut into bite-sized pieces. Return chicken to the pot, add frozen peas and fresh parsley, and simmer for 5 minutes until peas are bright green and soft. Season with salt and pepper as needed, then serve garnished with extra parsley.

Notes

Using homemade or high-quality store-bought chicken broth enhances flavor. Feel free to substitute chicken with chickpeas or tofu for a vegan version.

  • Prep Time: 10
  • Cook Time: 25
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 384
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 100mg