Description
This Anti-Inflammatory Turmeric Chicken Soup is a nourishing and flavorful dish featuring tender chicken, vibrant turmeric, and hearty vegetables, all simmered in a comforting broth enriched with creamy coconut milk. Perfect for a wholesome meal that soothes inflammation and boosts immunity.
Ingredients
Scale
Vegetables
- 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
- ½ cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
Spices & Seasonings
- ½ tsp kosher salt
- 1 tsp ground turmeric
- 1 tsp poultry seasoning
- Salt and black pepper, to taste
Liquids & Oils
- 1 tbsp olive oil
- 6 cups chicken broth
- 1 cup coconut milk
Protein
- 1 lb boneless, skinless chicken thighs or breasts
Instructions
- Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add onion, leek, carrots, and celery. Sprinkle with salt and sauté for about 10 minutes until the vegetables become soft and fragrant.
- Add Garlic and Spices: Stir in chopped garlic, ground turmeric, and poultry seasoning. Cook for 1-2 minutes until the spices release their aroma and the garlic is golden.
- Simmer with Chicken: Pour in the chicken broth and add the chicken thighs or breasts. Bring the mixture 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 shred it using two forks. Return the shredded chicken back to the soup, mixing well.
- Finish the Soup: Stir in the coconut milk and frozen peas if using. Allow the soup to simmer for another 5 minutes to meld the flavors and warm the peas through.
- Season & Serve: Add fresh chopped parsley and adjust seasoning with salt and black pepper to taste. Serve the soup hot for a comforting meal.
Notes
- You can use either chicken thighs or breasts depending on your preference; thighs are more flavorful, breasts provide lean protein.
- Frozen peas are optional but add a pop of color and sweetness; fresh peas can be used seasonally.
- Adjust turmeric quantity to taste but be mindful as it has a strong flavor and vibrant color.
- Use low-sodium chicken broth if you want better control over the soup’s saltiness.
- Leftovers keep well and taste even better the next day; store in an airtight container in the refrigerator for up to 3 days.
