Description
This Anti-Inflammatory Turmeric Chicken Soup is a comforting and healthy dish packed with warm spices and nutrient-rich ingredients. Featuring turmeric for its powerful anti-inflammatory properties, tender chicken, and a creamy broth enriched with coconut milk, this soup is perfect for soothing the body while delivering robust flavors. It’s a cozy, wholesome meal that’s easy to prepare and serves six.
Ingredients
Sauté 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
Spices & Aromatics
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Broth & Protein
- 6 cups chicken broth
- 1 (13.5 ounce) can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Additional Ingredients
- 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 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 become soft and start to caramelize, about 14-16 minutes.
- Add aromatics: Stir in chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently until the spices and garlic release their fragrance.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk, then add the raw chicken pieces. Scrape the bottom of the pot to release any browned bits. Bring the mixture to a bare simmer, ensuring the chicken is submerged. Partially cover the pot and simmer gently on low heat until the chicken is cooked through and vegetables are tender, approximately 15-20 minutes. Avoid boiling vigorously to prevent the coconut milk from splitting.
- Shred chicken and add remaining soup ingredients: Remove the lid and take out the chicken onto a cutting board to cool slightly. Shred or chop the chicken into bite-sized pieces. Return the chicken to the pot along with frozen peas (if using) and chopped fresh parsley. Bring back to a slow simmer and cook for about 5 minutes until the peas are bright green and tender.
- Season and serve: Taste the soup and season with additional kosher salt and black pepper as needed. Serve warm, garnished with extra parsley if desired. Enjoy your nourishing and flavorful turmeric chicken soup!
Notes
- Use chicken thighs for a more tender and juicy texture or chicken breasts for a leaner option.
- Keep the simmer gentle to prevent coconut milk from curdling.
- Frozen peas add a nice pop of color and sweetness but can be omitted if preferred.
- For a spicier kick, add a pinch of red pepper flakes when adding the turmeric.
- This soup reheats well and can be stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
