Description
This Anti-Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish packed with wholesome vegetables, fragrant spices, and tender chicken. Infused with turmeric and aromatic poultry seasoning, it offers natural anti-inflammatory benefits while being creamy and satisfying thanks to coconut milk. Perfect for a cozy meal that supports your wellness.
Ingredients
Scale
Produce
- 1 medium onion, diced
- 1 large leek, halved lengthwise and thinly sliced
- 2 large carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 3 cloves garlic, chopped
- 2 tbsp fresh parsley, chopped
Protein
- 1 lb boneless, skinless chicken thighs or breasts
Pantry
- 1 tbsp olive oil
- ½ tsp kosher salt, plus additional to taste
- 1 tsp ground turmeric
- 1 tsp poultry seasoning
- 6 cups chicken broth
- 1 cup coconut milk
- ½ cup frozen peas (optional)
- 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, thinly sliced leek, carrots, and celery. Sprinkle with kosher salt and sauté the vegetables for about 10 minutes until they become soft and fragrant.
- Add Garlic and Spices: Stir in the chopped garlic, ground turmeric, and poultry seasoning. Cook the mixture for 1 to 2 minutes until the spices become fragrant, stirring frequently to avoid burning.
- 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 heat to low. Cover the pot and let it cook gently for 25 minutes until the chicken is cooked through and tender.
- Shred the Chicken: Remove the cooked chicken from the pot and place it on a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the soup pot.
- Finish the Soup: Stir in the coconut milk and frozen peas, if using. Allow the soup to simmer gently for another 5 minutes to combine the flavors.
- Season & Serve: Add the chopped fresh parsley and taste the soup. Adjust the seasoning with additional salt and freshly ground black pepper as needed. Serve the soup hot for a comforting and healthful meal.
Notes
- You can substitute chicken breasts for thighs if you prefer leaner meat.
- Frozen peas are optional but add a nice pop of color and sweetness.
- For extra anti-inflammatory benefits, freshly grate some ginger along with the garlic and turmeric.
- This soup keeps well in the refrigerator for up to 3 days and freezes beautifully.
- Use homemade or low-sodium chicken broth to control the salt content.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
