Description
This Anti Inflammatory Turmeric Easy Chicken Soup is a wholesome, comforting dish packed with vibrant flavors and health-boosting ingredients. Featuring turmeric and poultry seasoning for an anti-inflammatory punch, tender chicken, and a creamy coconut milk base, this soup is both nourishing and delicious. Perfect for a cozy meal that supports wellness, it combines rustic sautéed vegetables with aromatic spices and fresh herbs.
Ingredients
Base 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
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Soup Liquids and Protein
- 6 cups chicken broth
- 1 (13.5 ounce) can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Optional and Garnishes
- 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 the diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks become soft and begin to caramelize, which should take about 14-16 minutes.
- Add aromatics: Stir in the 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. Add the raw chicken to the pot, scraping up any bits stuck to the bottom. Bring the soup to a bare simmer, ensuring the chicken is fully submerged. Partially cover the pot, maintaining a low simmer until the chicken is cooked through and the vegetables are tender, about 15-20 minutes. Avoid boiling vigorously to prevent the coconut milk from curdling.
- Shred chicken and add remaining soup ingredients: Remove the lid and take the chicken out onto a cutting board to cool slightly. Shred or cut into bite-sized pieces, then return the chicken to the pot. Add frozen peas if using and stir in chopped fresh parsley. Bring the soup back to a slow simmer and cook for about 5 minutes, until the peas are bright green and tender.
- Season and serve: Taste and adjust seasoning with additional kosher salt and black pepper as desired. Serve hot garnished with extra parsley if preferred. Enjoy your nourishing, anti-inflammatory turmeric chicken soup!
Notes
- You can use chicken thighs for more flavor or breasts for leaner meat.
- To keep the coconut milk from splitting, simmer gently and avoid boiling vigorously.
- Frozen peas add a pop of color and sweetness but are optional.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a thicker soup, blend a portion and stir back in before adding chicken.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
