Description
This Anti Inflammatory Turmeric Chicken Soup is a nourishing, flavorful dish packed with wholesome ingredients like turmeric, coconut milk, and fresh vegetables. Perfect for a comforting meal that supports health, this soup combines tender chicken with aromatic spices and a creamy broth, delivering both warmth and anti-inflammatory benefits.
Ingredients
Scale
Main Ingredients
- 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 (plus 1 teaspoon more and additional to taste)
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose 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
- 1/2 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 the leeks are soft and starting to caramelize, about 14-16 minutes.
- Add aromatics: Stir in chopped garlic, turmeric, and poultry seasoning. Continue sautéing for another 2-3 minutes, stirring frequently until the garlic and spices release their fragrance.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk, scraping up any bits stuck to the pot. Add the raw chicken pieces, ensuring they are submerged. Partially cover the pot and let it simmer gently over low heat until chicken is cooked through and vegetables are tender, about 15-20 minutes. Avoid boiling vigorously to prevent the coconut milk from separating.
- Shred chicken and add remaining ingredients: Remove the lid and carefully take out the chicken onto a cutting board to cool slightly. Shred or cut the chicken into bite-sized pieces and return it to the pot. Add frozen peas if using, along with the fresh parsley. Bring the soup back to a slow simmer for about 5 minutes until peas are tender and bright green.
- Season and serve: Taste and adjust seasoning with additional salt and black pepper as desired. Serve hot, garnished with extra fresh parsley if you like. Enjoy the comforting and healthful flavors!
Notes
- Using bone-in chicken pieces or thighs can add more depth to the broth, but boneless skinless chicken works well for a quicker cook time.
- Cutting chicken breasts into smaller pieces helps them cook evenly and faster.
- To make the soup spicier, add freshly grated ginger or a pinch of cayenne pepper with the turmeric.
- For a vegan version, substitute chicken broth with vegetable broth and omit the chicken.
- Make sure to simmer gently to keep the coconut milk from curdling.
