Description
A wholesome and soothing Anti-Inflammatory Turmeric Chicken Soup featuring vibrant turmeric and a medley of fresh vegetables simmered in a creamy coconut milk base. This recipe harnesses the natural anti-inflammatory benefits of turmeric and garlic, combined with tender chicken and nourishing broth, making it perfect for a comforting, healthy meal.
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 more to taste)
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
Liquids and Protein
- 6 cups chicken broth
- 1 (13.5 ounce) can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts (if using breasts, cut each into 3 or 4 pieces)
Optional and Garnishes
- 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 soften and start to caramelize, about 14-16 minutes.
- Add aromatics: Stir in chopped garlic, turmeric powder, and poultry seasoning. Continue sautéing for another 2-3 minutes, stirring frequently until the spices and garlic become fragrant.
- Add broth, coconut milk, and chicken: Pour in chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot. Add the raw chicken pieces, ensuring they are submerged in the liquid. Partially cover the pot and bring the mixture to a gentle simmer over low heat. Cook until the chicken is fully cooked and vegetables are tender, about 15-20 minutes. Avoid boiling vigorously to prevent coconut milk from splitting.
- Shred chicken and add remaining ingredients: Remove the lid and take the cooked chicken out to a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks. 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 until peas are bright green and tender.
- Season and serve: Taste the soup and adjust seasoning with additional kosher salt and black pepper as needed. Serve hot, garnished with extra fresh parsley if desired. Enjoy your nourishing turmeric chicken soup!
Notes
- Use chicken thighs for juicier, more flavorful results; chicken breasts can be used but cut smaller for more even cooking.
- Do not boil the soup vigorously after adding coconut milk to prevent curdling.
- Frozen peas can be omitted or substituted with other quick-cooking vegetables like spinach or green beans.
- This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- Adjust turmeric quantity to taste, but 1 teaspoon provides a good balance of flavor and anti-inflammatory benefits.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
