Description
Warm, nourishing, and packed with flavor, this Anti Inflammatory Turmeric Chicken Soup is the perfect remedy for chilly nights and busy weekdays. With its vibrant golden hue from turmeric and a wholesome mix of tender chicken and fresh vegetables, this soup not only satisfies your hunger but also supports your well-being. Easy to prepare in just one pot, it’s a family-friendly dish that can be made ahead for meal prep convenience. Each spoonful is a comforting embrace that warms both the heart and belly—ideal for enjoying alone or serving at gatherings.
Ingredients
Scale
- 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
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless thighs or breasts
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion, leek, carrots, celery, and salt until soft (about 14-16 minutes).
- Add garlic, turmeric, and poultry seasoning; sauté for another 2-3 minutes.
- Pour in chicken broth and coconut milk; add raw chicken pieces. Bring to a gentle simmer.
- Partially cover pot; cook on low heat until chicken is thoroughly cooked (15-20 minutes) and veggies are tender.
- Remove chicken to shred or cut into bite-sized pieces before returning it to the pot along with peas (if using) and parsley; warm through for 5 minutes.
- Season with salt and pepper as needed; serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg