Description
This Anti-Inflammatory Turmeric Chicken Soup is a warm, nourishing dish packed with wholesome vegetables, fragrant turmeric, and tender chicken, simmered in a creamy coconut milk and chicken broth base. Perfect for soothing the body with anti-inflammatory ingredients, it offers a comforting yet healthy meal that serves six.
Ingredients
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 (plus 1 teaspoon more and extra to taste)
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein and Additions
- 1 1/4 pounds boneless skinless chicken thighs or breasts (if using breasts, cut each into 3 or 4 pieces)
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon black pepper
Instructions
- Cook onions, leeks, carrots, and celery: 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 the leeks are softened and beginning to caramelize, about 14-16 minutes.
- Add aromatics: Stir in chopped garlic, turmeric powder, and poultry seasoning. Continue to sauté for 2-3 minutes, stirring frequently, until the garlic and spices are fragrant.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk, scraping the pot to release any browned bits. Add raw chicken pieces, ensuring they are submerged beneath the liquid. Partially cover the pot and bring to a gentle simmer over low heat. Cook until the chicken is cooked through and vegetables are tender, about 15-20 minutes, taking care not to boil vigorously to prevent coconut milk from splitting.
- Shred chicken and add remaining ingredients: Remove the lid and take the chicken out onto a cutting board. Allow it to cool slightly, then shred or cut into bite-sized pieces. Return chicken to the soup pot along with frozen peas, if using, and chopped fresh parsley. Simmer gently for about 5 minutes, until peas are bright green and cooked through.
- Season and serve: Taste and adjust seasoning with kosher salt and black pepper. Serve hot, garnished with additional parsley if desired. Enjoy this anti-inflammatory, comforting turmeric chicken soup!
Notes
- Use chicken thighs for more tender and flavorful meat; breasts are leaner but should be cut smaller to cook evenly.
- Do not let the soup boil vigorously after adding coconut milk to avoid curdling.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Fresh parsley adds brightness—reserve some for garnish.
- This soup freezes well and can be stored for up to 3 months.
