Description
A soothing and flavorful Anti-Inflammatory Turmeric Chicken Soup featuring tender chicken, vibrant vegetables, and the healing properties of turmeric, perfect for a nourishing meal in under an hour.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 large leek, halved lengthwise and thinly sliced
- 2 large carrots, thinly sliced
- 2 celery stalks, thinly sliced
- ½ tsp kosher salt
Spices & Aromatics
- 3 cloves garlic, chopped
- 1 tsp ground turmeric
- 1 tsp poultry seasoning
Liquid & Protein
- 6 cups chicken broth
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup coconut milk
Optional & Garnish
- ½ cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced leek, carrots, and celery. Sprinkle with kosher salt and sauté for about 10 minutes until the vegetables are softened, forming the flavor base for the soup.
- Add Garlic and Spices: Stir in chopped garlic, ground turmeric, and poultry seasoning. Cook for 1 to 2 minutes until the mixture becomes fragrant, allowing the spices to release their flavor.
- Simmer with Chicken: Pour in the chicken broth, then add the boneless, skinless chicken thighs or breasts. Bring the soup to a gentle simmer, reduce the heat to low, cover, and cook for 25 minutes until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup pot to combine the flavors thoroughly.
- Finish the Soup: Stir in the coconut milk and frozen peas if using. Simmer for an additional 5 minutes to meld the flavors and heat through the peas.
- Season & Serve: Stir in fresh chopped parsley and adjust the seasoning with salt and black pepper to taste. Serve the soup hot for a comforting, anti-inflammatory meal.
Notes
- You can substitute chicken thighs with breasts if preferred, but thighs provide more moisture.
- Frozen peas add a touch of sweetness and color but can be omitted if unavailable.
- For a spicier kick, consider adding a pinch of black pepper or fresh ginger.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This soup is naturally gluten free and can be made dairy free by using coconut milk.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
