Anti-Inflammatory Turmeric Chicken Soup
A comforting and nutritious soup packed with the anti-inflammatory benefits of turmeric and hearty vegetables, perfect for boosting your wellbeing.
Ingredients
Base Ingredients
- 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
Flavorings
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Liquid Ingredients
- 6 cups chicken broth
- 1 can coconut milk (13.5 ounces)
Protein
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Optional Additions
- 1 bag frozen peas (10 ounces, 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, stirring occasionally, until the leeks are soft and starting to caramelize.
- Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring often, until the garlic and spices are fragrant.
Cooking
- Pour in the chicken broth, coconut milk, and add the raw chicken. Make sure to scrape any bits stuck to the pot. Bring to a gentle simmer, ensuring the chicken is submerged underneath the broth, and partially cover.
- Simmer on low heat until the chicken is cooked through and the veggies are tender, about 15-20 minutes. Be careful not to boil too hard, as this can cause the coconut milk to split.
- Remove the lid and take out the chicken. Place it on a cutting board to cool slightly. Cut it 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. Let it simmer again for about 5 minutes until the chicken warms through and the peas are bright green and soft.
- Season with salt and pepper to taste, and serve warm. Garnish with extra parsley if desired.
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat on the stove.