Description
This comforting and nourishing Anti-Inflammatory Turmeric Chicken Soup features a rich blend of vegetables, turmeric, and coconut milk with tender chicken. Perfect for a wholesome meal, it combines anti-inflammatory ingredients for a delicious, health-boosting dish that is both satisfying and easy to make.
Ingredients
Scale
Vegetables and Aromatics
- 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
- 3 cloves garlic, chopped
- 1/4 cup chopped fresh parsley
Spices and Seasonings
- 1 teaspoon kosher salt (plus 1 teaspoon and extra to taste)
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
Liquids
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein and Others
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 1 10 ounce bag frozen peas (optional)
Instructions
- Cook onions, leeks, carrots, and celery: Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 14-16 minutes.
- Add aromatics: Add chopped garlic, turmeric, and poultry seasoning to the pot. Continue to sauté for another 2-3 minutes, stirring frequently, until the garlic and spices are fragrant.
- Add broth, coconut milk, and chicken: Pour in chicken broth and coconut milk, scraping any bits stuck to the pot. Add raw chicken pieces, ensuring they are submerged. Partially cover the pot and bring to a bare simmer. Cook on low heat until chicken is cooked through and vegetables are tender, about 15-20 minutes. Avoid boiling vigorously to prevent coconut milk from splitting.
- Shred chicken and add remaining ingredients: Remove the lid and take the chicken out onto a cutting board once cooled slightly. Shred or cut the chicken into bite-sized pieces. Return chicken to the pot along with the frozen peas (if using) and chopped fresh parsley. Bring back to a slow simmer, allowing peas to cook and chicken to warm through for about 5 minutes.
- Season and serve: Adjust seasoning with salt and black pepper to taste. Serve the soup garnished with additional parsley if desired. Enjoy your warm, healing bowl of turmeric chicken soup!
Notes
- Use chicken thighs for more tender, juicy meat; chicken breasts work well too if preferred.
- Freezing leftover soup is possible, but coconut milk texture might change upon reheating.
- Adjust turmeric and poultry seasoning according to taste preference.
- Optional frozen peas add color and sweetness but can be omitted for a more classic soup.
- Keep the simmer gentle to prevent coconut milk from curdling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion, with influences from Indian-inspired anti-inflammatory ingredients
Keywords: turmeric chicken soup, anti-inflammatory soup, coconut milk soup, healthy chicken soup, turmeric recipe, immune-boosting soup, easy chicken soup
