Description
This anti-inflammatory turmeric chicken soup is a comforting, wholesome one-pot meal featuring leeks, onions, carrots, celery, peas, chicken, chicken broth, coconut milk, and warming spices. Perfect for meal prep or a nourishing family dinner, this dairy-free, paleo, and gluten-free soup offers a flavorful way to warm up while supporting your health with its vibrant turmeric and fresh vegetables.
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 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
Spices and Seasonings
- 1 teaspoon kosher salt (plus 1 teaspoon, and additional to taste)
- 1 teaspoon poultry seasoning
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
Liquids and Fats
- 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 (if using breasts, cut each into 3 or 4 equal pieces)
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 2-3 more minutes, stirring frequently, until the spices and garlic are fragrant.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk, then add the raw chicken pieces. Scrape up any bits stuck to the bottom of the pot. Bring the mixture to a bare simmer, ensuring the chicken is fully submerged. Partially cover the pot and simmer gently for 15-20 minutes until the chicken is cooked through and the vegetables are tender, being careful not to boil vigorously to prevent the coconut milk from splitting.
- Shred chicken and add remaining ingredients: Remove the lid and take out the chicken to a cutting board to cool slightly. Cut into bite-sized pieces or shred with two forks. Return the chicken to the pot along with the frozen peas (if using) and fresh parsley. Bring the soup back to a slow simmer for about 5 minutes, until the peas are bright green and tender.
- Season and serve: Taste and adjust seasoning with additional salt and pepper as desired. Serve garnished with extra parsley if you like. Enjoy your nourishing turmeric chicken soup!
Notes
- Using boneless skinless thighs keeps the chicken juicy and flavorful, but breasts work well if cut into smaller pieces for even cooking.
- Do not boil the soup vigorously once the coconut milk is added to prevent it from curdling.
- Frozen peas are optional but add a nice pop of color and sweetness.
- This soup is dairy-free, gluten-free, paleo-friendly, and can be made vegetarian by substituting vegetable broth and using tofu or chickpeas instead of chicken.
- Leftovers keep well in the refrigerator for up to 4 days and reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
