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–+ servings

Turmeric Chicken Soup

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This heartwarming turmeric chicken soup is a delightful blend of comforting ingredients, showcasing anti-inflammatory turmeric, soft chicken, vibrant vegetables, and creamy coconut milk, perfect for cold days or when fighting off 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, Comfort Food
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables and Aromatics
  • 2 cups Leeks Adds a mild onion flavor; substitute with onions if unavailable.
  • 1 cup Onions Provides base flavor and sweetness; any cooking onion can be used.
  • 2 medium Carrots Introduces sweetness and texture; substitute with parsnips for a different flavor profile.
  • 2 stalks Celery Contributes aromatic flavor; replace with diced fennel for a sweeter taste.
  • 2 medium Potatoes Add with broth for a comforting addition.
  • 3 cloves Garlic Enhances flavor; substitute with garlic powder (1/4 tsp per clove) if fresh isn't available.
  • 1 cup Peas Adds color and sweetness; can omit or substitute with corn if desired.
Main Ingredients
  • 1 lb Chicken (breast or thighs) The primary protein; thighs offer richer flavor; both can be used interchangeably.
  • 4 cups Chicken Broth Base for soup; choose a high-quality broth for best flavor, or vegetable broth for a plant-based version.
  • 1 can Coconut Milk Provides creaminess and richness; unsweetened coconut milk is essential.
Spices and Seasonings
  • 1 tbsp Turmeric
  • 1/2 tsp Black Pepper Enhances turmeric absorption; fresh ground is recommended.
Extras
  • 1 cup Rice or Pasta Cook separately to prevent sogginess; can be added for extra heartiness.
  • 1/4 cup Fresh Herbs (such as parsley) Can be mixed in prior to serving for a fresh touch.

Method
 

Preparation
  1. Chop leeks, onions, carrots, celery, and potatoes. Mince garlic and gather spices.
Cooking
  1. In a large pot, heat a drizzle of oil over medium heat. Add leeks, onions, carrots, and celery. Cook until softened, about 5 minutes.
  2. Stir in garlic, turmeric, and black pepper. Cook for an additional minute until fragrant.
  3. Add the chicken to the pot, browning it on all sides for about 5 minutes.
  4. Add chicken broth and bring to a gentle simmer. Incorporate potatoes and peas.
  5. After simmering for about 15–20 minutes, pour in coconut milk. Allow to cook for another 10 minutes until chicken is cooked through.
  6. Stir in fresh herbs just before serving for an extra burst of flavor.
  7. Ladle into bowls and enjoy warm, optionally with rice or pasta.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 10gSodium: 800mgFiber: 6gSugar: 6g

Notes

For leftovers, store in an airtight container in the refrigerator for up to four days. To freeze, place cooled soup in freezer-safe containers. Reheat thoroughly to an internal temperature of 165°F. Letting the soup sit in the fridge overnight enhances flavors.
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