Anti Inflammatory Turmeric Chicken Soup
A delicious and nourishing soup packed with anti-inflammatory turmeric, fresh vegetables, and chicken, perfect for chilly days or when you're feeling under the weather.
Ingredients
Soup Base
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
Main Ingredients
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts If using breasts, cut into 3 or 4 equal-sized pieces.
- 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
Preparation
- Heat olive oil over medium heat in a large soup pot.
- Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté for about 14-16 minutes until the leeks soften and start to caramelize.
- Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently until the spices and garlic are fragrant.
- Pour in the broth, add the coconut milk, and raw chicken. Scrape up any stuck-on bits and bring the mixture to a bare simmer.
- Ensure the chicken is submerged beneath the broth and partially cover the pot.
Cooking
- Simmer on low until the chicken is cooked through and the veggies are tender, about 15-20 minutes. Avoid boiling too vigorously to prevent the coconut milk from splitting.
- Remove the lid, take out the chicken, and place it on a cutting board to cool slightly. Cut into bite-sized pieces or shred with two forks.
- Return the chicken to the pot along with frozen peas (if using) and fresh parsley. Simmer for another 5 minutes until the chicken is warm and the peas are bright green and soft.
- Season with additional salt and pepper to taste, and serve garnished with extra parsley if desired.
Notes
Serve hot in bowls with a side of crusty bread or a salad. For a vegetarian option, substitute chicken with chickpeas or tofu and use vegetable broth.