Description
This Anti-Inflammatory Turmeric Chicken Soup is a nourishing and flavorful dish perfect for soothing the body and boosting immunity. Made with wholesome ingredients like turmeric, garlic, and fresh vegetables, it combines tender chicken and creamy coconut milk for a comforting bowl of soup that’s both healthy and delicious.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 large leek, halved lengthwise and thinly sliced
- 2 large carrots, thinly sliced
- 2 celery stalks, thinly sliced
- ½ tsp kosher salt
- 3 cloves garlic, chopped
- 1 tsp ground turmeric
- 1 tsp poultry seasoning
- 6 cups chicken broth
Protein
- 1 lb boneless, skinless chicken thighs or breasts
Finishing Ingredients
- 1 cup coconut milk
- ½ cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the diced onion, sliced leek, carrots, and celery, then sprinkle with kosher salt. Sauté these vegetables for about 10 minutes, stirring occasionally, until they become softened and fragrant.
- Add Garlic and Spices: Stir in chopped garlic, ground turmeric, and poultry seasoning. Cook this mixture for 1 to 2 minutes until the spices release their aromas, ensuring the soup is rich in flavor.
- Simmer with Chicken: Pour in the chicken broth and add the boneless, skinless chicken thighs or breasts. Bring the soup to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 25 minutes until the chicken is fully cooked and tender.
- Shred the Chicken: Carefully remove the cooked chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the soup to absorb the flavors.
- Finish the Soup: Stir in the coconut milk and, if using, frozen peas. Let the soup simmer for another 5 minutes to warm the coconut milk and cook the peas through, creating a creamy, wholesome texture.
- Season & Serve: Add the fresh chopped parsley and adjust the seasoning by adding salt and black pepper to taste. Serve the soup hot for a comforting meal.
Notes
- Use boneless, skinless chicken thighs for a juicier, more flavorful soup, or breasts for a leaner option.
- Frozen peas are optional but add a subtle sweetness and color to the soup.
- For a spicier kick, add a pinch of black pepper or a dash of cayenne pepper.
- Coconut milk adds creaminess and a slight sweetness; use full-fat for richness or light coconut milk for fewer calories.
- Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
