Description
Anti Inflammatory Turmeric Chicken Soup is a cozy, nourishing one-pot meal made with tender chicken, vegetables, turmeric, and creamy coconut milk. Simple, soothing, and perfect for busy days.
Ingredients
1/4 cup olive oil
1 medium onion, diced
1 large leek, white and light green parts only, sliced
3 large carrots, thinly sliced
3 stalks celery, thinly sliced
1 teaspoon kosher salt
3 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon poultry seasoning
6 cups chicken broth
1 can 13.5 oz coconut milk
1 1/4 pounds boneless skinless chicken thighs or breasts
1 10 oz bag frozen peas optional
1/4 cup fresh parsley, chopped
1/2 teaspoon black pepper
Instructions
Heat olive oil over medium heat in a large soup pot.
Add onion, leek, carrots, celery, and salt. Sauté 14–16 minutes until soft and lightly golden.
Stir in garlic, turmeric, and poultry seasoning. Cook 2–3 minutes until fragrant.
Add chicken broth, coconut milk, and raw chicken. Bring to a gentle simmer and partially cover.
Simmer on low for 15–20 minutes until chicken is cooked through.
Remove chicken, shred or chop, then return to the pot.
Add peas and parsley. Simmer 5 minutes.
Season with salt and pepper to taste and serve warm.
Notes
Keep the heat gentle to prevent coconut milk from separating.
Add extra broth if you prefer a thinner soup.
This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 95 mg