Anti Inflammatory Turmeric Chicken Soup
This comforting and nourishing one-pot chicken soup features turmeric and coconut milk, creating a rich and creamy broth that's perfect for soothing the soul.
Ingredients
For the Soup
- 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 (for sautéing)
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 6 cups chicken broth Low-sodium preferred
- 1 13.5 ounce can coconut milk Full-fat for creaminess
- 1 1/4 pounds boneless skinless chicken thighs or breasts Thighs are more forgiving
- 1 10 ounce bag frozen peas (optional) Add sweetness and color
- 1/4 cup chopped fresh parsley For garnish
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
Preparation
- Dice the onion, slice the leek, thinly slice the carrots and celery, and chop the garlic.
Sauté the Base Vegetables
- Heat olive oil over medium heat in a large soup pot. Add onion, leek, carrots, celery, and 1 teaspoon kosher salt.
- Sauté, stirring occasionally, until the leeks are soft and starting to caramelize, about 14–16 minutes.
Add Aromatics and Spices
- Add chopped garlic, turmeric, and poultry seasoning; sauté for another 2–3 minutes, stirring frequently, until fragrant.
Add Liquids and Chicken
- Add chicken broth, coconut milk, and raw chicken to the pot, scraping up any stuck bits. Make sure the chicken is submerged beneath the broth; partially cover the pot.
- Bring to a bare simmer and simmer on low until the chicken is cooked through and veggies are tender, about 15–20 minutes.
Shred Chicken and Finish the Soup
- Remove the lid, take the chicken out to a cutting board, and let cool slightly. Cut into bite-sized pieces or shred with two forks.
- Return chicken to the pot with frozen peas (if using) and chopped parsley. Bring back to a slow simmer and warm through about 5 minutes, until peas are bright green and tender.
- Season with remaining 1 teaspoon kosher salt (or to taste) and 1/2 teaspoon black pepper. Serve hot.
Notes
Serve with crusty bread or a simple green salad for a balanced meal. This soup freezes well and can be reheated gently. Adjust seasonings to taste.