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Anti-Inflammatory Turmeric Chicken Soup

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A comforting and nourishing chicken soup infused with anti-inflammatory turmeric, packed with tender chicken and hearty vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the 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 turmeric
  • 1 teaspoon poultry seasoning
  • 6 cups chicken broth
  • 1 13.5 ounce can coconut milk
  • 1 1/4 pounds boneless skinless chicken thighs or breasts
Optional Ingredients
  • 1 10 ounce bag frozen peas optional
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. In a large soup pot, heat the olive oil over medium heat.
  2. Add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté until the leeks are soft and slightly caramelized, about 14-16 minutes.
  3. Mix in the chopped garlic, turmeric, and poultry seasoning. Sauté for another 2-3 minutes until the spices release their aroma.
Cooking
  1. Pour in the chicken broth and coconut milk, then add the raw chicken. Scrape any stuck bits on the bottom of the pot and bring the mixture to a gentle simmer.
  2. Partially cover the pot and let the soup simmer on low heat until the chicken is cooked through and the vegetables are tender, about 15-20 minutes.
  3. Remove the chicken from the pot and let it cool. Cut it into bite-sized pieces or shred it.
  4. Return the chicken to the pot along with the frozen peas (if using) and fresh parsley, bringing the soup back to a slow simmer for about 5 minutes.
  5. Season with additional salt and black pepper to taste before serving, garnishing with extra parsley if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 9gSodium: 800mgFiber: 4gSugar: 5g

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Thaw and reheat gently.
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