Description
This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing recipe packed with vibrant vegetables, aromatic spices, and creamy coconut milk. Perfect for boosting immunity and soothing inflammation, it features tender shredded chicken simmered in a turmeric-infused broth, making it both healthy and delicious.
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 & Add-Ins
- 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
- Cook vegetables: Heat olive oil over medium heat in a large soup pot. Add diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 16 minutes.
- Add aromatics and spices: Stir in chopped garlic, turmeric, and poultry seasoning. Continue to sauté for 3 minutes, stirring frequently, until the spices and garlic release their fragrance.
- Add liquids and chicken: Pour in the chicken broth and coconut milk. Add the raw boneless skinless chicken thighs or breasts, making sure the chicken is submerged. Partially cover the pot and bring to a bare simmer. Let cook gently on low heat until chicken is cooked through and vegetables are tender, about 20 minutes. Avoid boiling vigorously to prevent the coconut milk from splitting.
- Shred chicken and add final ingredients: Remove the chicken from the pot onto a cutting board and let it cool slightly. Shred or cut into bite-sized pieces, then return chicken to the pot. Add frozen peas if using and chopped fresh parsley. Bring the soup back to a slow simmer and let warm through and cook peas for about 5 minutes until peas are soft and bright green.
- Season and serve: Taste and adjust seasoning with kosher salt and black pepper. Serve hot garnished with extra fresh parsley if desired. Enjoy your anti-inflammatory turmeric chicken soup!
Notes
- To reheat: Warm in the microwave or gently on the stovetop over low heat.
- To store in refrigerator: Cool completely, transfer to airtight container, and refrigerate up to 5-6 days.
- To freeze: Cool completely, store in airtight container, freeze up to 4 months. Thaw overnight in refrigerator before reheating.
- Use chicken thighs for juicier meat or breasts for leaner soup.
- Frozen peas are optional but add a nice pop of color and sweetness.
- For extra anti-inflammatory boost, consider adding fresh ginger with the garlic.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
