Description
This Anti Inflammatory Turmeric Chicken Soup is a nourishing and flavorful dish packed with vibrant vegetables, aromatic turmeric, and tender chicken simmered in creamy coconut milk. Perfect for a comforting meal that supports wellness, this soup combines wholesome ingredients with easy-to-follow steps, delivering a hearty bowl full of warm spices and fresh herbs.
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
- 1 10 ounce bag frozen peas (optional)
Spices and Seasonings
- 1 teaspoon kosher salt (plus 1 teaspoon kosher salt, or 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
- 1 1/4 pounds boneless skinless chicken thighs or breasts (if using breasts, cut into 3 or 4 equal-sized pieces)
Instructions
- Cook onions, leeks, carrots, and celery: Heat olive oil over medium heat in a large soup pot. Add diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks become soft and start to caramelize, approximately 14 to 16 minutes.
- Add aromatics: Stir in the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2 to 3 minutes, stirring frequently, until the spices and garlic release their fragrance.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot. Add the raw chicken pieces, making sure they are submerged beneath the liquid. Partially cover the pot and bring to a gentle simmer. Let it simmer on low heat for 15 to 20 minutes until the chicken is cooked through and the vegetables are tender. Avoid boiling vigorously to prevent the coconut milk from curdling.
- Shred chicken and add remaining soup ingredients: Remove the lid. Take out the chicken and place it on a cutting board to cool slightly. Cut the chicken into bite-sized pieces or shred it using two forks. Return the chicken to the pot along with frozen peas (if using) and fresh parsley. Bring the soup back to a slow simmer and heat for about 5 minutes until peas are bright green and tender.
- Season and serve: Taste the soup and adjust seasoning with additional salt and black pepper if needed. Serve hot garnished with extra parsley if desired. Enjoy your anti-inflammatory and comforting turmeric chicken soup!
Notes
- Using chicken thighs gives a richer flavor and stays tender, but chicken breasts work as well if cut into smaller pieces.
- Do not allow the soup to boil vigorously once the coconut milk is added to prevent curdling.
- Frozen peas are optional but add color and sweetness.
- For a spicier kick, add a pinch of black pepper or chili flakes when adding turmeric.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: turmeric chicken soup, anti-inflammatory soup, healthy chicken soup, coconut milk soup, cozy soup recipe, gluten free chicken soup
