Description
This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish packed with turmeric’s health benefits and fresh vegetables. It’s a flavorful, creamy soup made with tender chicken, aromatic spices, and a touch of coconut milk for richness. Perfect for a cozy meal that supports wellness with anti-inflammatory ingredients.
Ingredients
Vegetables and Aromatics
- 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
- 3 cloves garlic, chopped
- 1/4 cup chopped fresh parsley
- 1 10 ounce bag frozen peas (optional)
Spices and Seasonings
- 1 teaspoon kosher salt (plus additional 1 teaspoon and more as needed)
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 1/2 teaspoon black pepper
Liquids
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein
- 1 1/4 pounds boneless skinless chicken thighs or breasts (cut breasts into 3-4 pieces for even cooking if using)
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 are soft and starting to caramelize, 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 garlic and spices become fragrant.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and canned coconut milk. Add the raw chicken pieces, making sure they are fully submerged in the liquid. Scrape any browned bits from the bottom of the pot. Partially cover and bring the soup to a bare simmer over low heat. Cook gently until the chicken is fully cooked and the vegetables are tender, about 15-20 minutes, taking care not to boil vigorously to prevent coconut milk from splitting.
- Shred chicken and add remaining soup ingredients: Remove the lid and carefully take the chicken out onto a cutting board to cool slightly. Shred the chicken with two forks or cut it into bite-sized pieces. Return the chicken to the soup pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and cook for about 5 minutes, just until peas are bright green and cooked through.
- Season and serve: Taste the soup and season with additional kosher salt and black pepper as desired. Serve hot, garnished with extra chopped parsley if preferred. Enjoy your anti-inflammatory turmeric chicken soup!
Notes
- Use chicken thighs for a juicier, more flavorful soup; chicken breasts are leaner but should be cut to smaller pieces for even cooking.
- Avoid boiling the soup vigorously once the coconut milk is added to prevent curdling.
- The frozen peas are optional but add a nice pop of color and sweetness.
- To make this soup gluten-free, ensure that your chicken broth and seasoning blends contain no gluten.
- Adjust the seasoning to your taste, especially the salt and pepper at the end.
