Description
This Anti-Inflammatory Turmeric Chicken Soup is a nourishing blend of tender chicken, vibrant vegetables, and healing spices like turmeric that promote wellness and soothe inflammation. Perfect for a comforting meal, this soup combines rich flavors with wholesome ingredients, making it a delicious way to support your health.
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
- 3 cloves garlic, chopped
- 1 tsp ground turmeric
- 1 tsp poultry seasoning
- 6 cups chicken broth
Main Protein
- 1 lb boneless, skinless chicken thighs or breasts
Finishing Ingredients
- 1 cup coconut milk
- 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 the onion, leek, carrots, and celery, sprinkle with kosher salt, and sauté for about 10 minutes until the vegetables have softened and begun to release their natural flavors.
- Add Garlic and Spices: Stir in chopped garlic, ground turmeric, and poultry seasoning. Cook for 1 to 2 minutes until the mixture is fragrant, allowing the spices to bloom and enhance the flavor base of the soup.
- Simmer with Chicken: Pour in the chicken broth and add the boneless chicken thighs or breasts. Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 25 minutes to allow the chicken to cook through and the flavors to meld together.
- Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup, distributing it evenly.
- Finish the Soup: Stir in the coconut milk and add the frozen peas if using. Simmer the soup for an additional 5 minutes to warm everything through and blend the creamy coconut flavor.
- Season & Serve: Stir in the chopped fresh parsley, then taste and adjust the seasoning with salt and black pepper as needed. Serve the soup hot, perfect for a comforting and healthful meal.
Notes
- You can use either chicken thighs or breasts depending on your preference; thighs yield a juicier texture while breasts are leaner.
- Frozen peas are optional but add a nice pop of color and sweetness.
- For an extra immune boost, consider adding a small piece of fresh ginger with the garlic and spices.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Adjust salt to taste at the end to control the sodium level.
