Description
A hearty and soothing Anti Inflammatory Turmeric Chicken Soup packed with nutrient-rich vegetables, fragrant turmeric, and creamy coconut milk. This comforting recipe combines wholesome ingredients to create a flavorful soup that supports wellness and reduces inflammation, perfect for a cozy meal any day of the week.
Ingredients
Sautéed Vegetables
- 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 dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
Soup Base
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts (cut into pieces if breasts)
Finishing Ingredients
- 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 diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté while stirring occasionally until the leeks soften and start to caramelize, about 14-16 minutes.
- Add aromatics: Stir in chopped garlic, turmeric powder, and poultry or all-purpose seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until the spices release their fragrance and the garlic is fragrant.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk. Add the raw chicken pieces, making sure they are fully submerged. Scrape the bottom of the pot to loosen any caramelized bits. Bring the mixture to a bare simmer and partially cover the pot.
- Simmer the soup: Let the soup simmer gently on low heat for 15-20 minutes, until the chicken is cooked through and the vegetables are tender. Avoid boiling vigorously to prevent the coconut milk from splitting.
- Shred chicken and add remaining ingredients: Remove the lid, transfer the chicken to a cutting board, and let it cool slightly. Shred or cut the chicken into bite-sized pieces, then return it to the pot. Add frozen peas if using, and chopped fresh parsley. Return to a slow simmer for about 5 minutes until the peas are bright green and tender.
- Season and serve: Adjust seasoning with additional kosher salt and black pepper to taste. Serve the soup hot, garnished with extra fresh parsley if desired. Enjoy your nutritious Anti Inflammatory Turmeric Chicken Soup!
Notes
- Use boneless skinless chicken thighs for more tenderness or breasts for leaner meat; cut breasts into smaller pieces for faster, even cooking.
- Keep the soup at a gentle simmer once coconut milk is added to prevent curdling.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Fresh parsley enhances flavor and adds a fresh finishing touch.
- This soup can be refrigerated for up to 4 days and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
