Description
This Anti-Inflammatory Turmeric Chicken Soup is a soothing and flavorful dish packed with nutrient-rich ingredients such as turmeric, garlic, and fresh vegetables. Perfect for warming up or supporting wellness, this hearty soup blends tender chicken, vibrant vegetables, and creamy coconut milk to create a comforting meal with gentle anti-inflammatory benefits.
Ingredients
Vegetables
- 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 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
Meat
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Liquids
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1/4 cup olive oil
Spices and Seasonings
- 1 teaspoon kosher salt (plus 1 teaspoon additional and more to taste)
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 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 the mixture, stirring occasionally, until the leeks soften and start to caramelize, about 14-16 minutes, enhancing the flavors through gentle cooking.
- Add aromatics. Incorporate chopped garlic, dried turmeric powder, and poultry or all-purpose seasoning into the pot. Continue sautéing for an additional 2-3 minutes, stirring frequently, until the garlic and spices become fragrant, releasing their aromatic qualities.
- Add broth, coconut milk, and chicken. Pour in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot to incorporate flavor. Add raw chicken pieces, ensuring they are fully submerged. Partially cover the pot and bring the soup to a bare simmer over low heat. Cook gently for 15-20 minutes until the chicken is fully cooked and the vegetables are tender, taking care not to boil vigorously to avoid coconut milk curdling.
- Shred chicken and add remaining soup ingredients. Remove the lid, take the cooked chicken out of the pot onto a cutting board, and let it cool slightly. Cut the chicken into bite-sized pieces or shred it with two forks. Return the chicken to the pot along with frozen peas (if using) and chopped fresh parsley. Bring the soup back to a slow simmer and allow the chicken to warm through and peas to soften and brighten in color, about 5 minutes.
- Season and serve. Taste the soup and season with additional kosher salt and black pepper as needed. Serve hot, garnished with extra fresh parsley if desired. Enjoy this comforting and nourishing anti-inflammatory soup!
Notes
- Use boneless, skinless chicken thighs for more tender, flavorful meat or breasts for a leaner option.
- Adjust turmeric quantity to preference; increasing it will enhance the anti-inflammatory benefits and give a stronger flavor.
- Frozen peas are optional but add a nice pop of sweetness and color to the soup.
- To keep coconut milk from curdling, simmer gently and avoid boiling vigorously.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 2 months.
