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Anti-Inflammatory Turmeric Chicken Soup

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A comforting and flavorful chicken soup packed with anti-inflammatory ingredients like turmeric and coconut milk, perfect for chilly days or when recovering from a cold.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 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 turmeric
  • 1 teaspoon poultry seasoning
Liquid Ingredients
  • 6 cups chicken broth
  • 1 13.5-ounce can coconut milk
Main Ingredient
  • 1 1/4 pounds boneless skinless thighs or breasts
Optional Ingredients
  • 1 10-ounce bag frozen peas optional
  • 1/4 cup chopped fresh parsley for garnish
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Heat the olive oil over medium heat in a large soup pot. Add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté for about 14-16 minutes until the leeks soften and start to caramelize.
  2. Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for an additional 2-3 minutes until fragrant.
  3. Pour in the chicken broth and coconut milk. Add the raw chicken to the pot. Bring everything to a gentle simmer and partially cover the pot. Cook until the chicken is thoroughly cooked and the veggies are tender, about 15-20 minutes.
  4. Remove the chicken from the pot and shred or cut it into bite-sized pieces. Return it to the pot along with the optional frozen peas and parsley. Let it simmer for another 5 minutes until the peas are bright green and tender.
  5. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh parsley for that extra pop of color and flavor.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 26gProtein: 28gFat: 15gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 3g

Notes

Leftovers can be stored in an airtight container in the fridge for up to 5-6 days or frozen for up to 4 months. For meal prep, it stays good in the fridge for about 5-6 days.

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