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Anti Inflammatory Turmeric Chicken Soup

A comforting and nourishing soup made with turmeric and chicken, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 large leek, halved and thinly sliced Use white and light green parts only
  • 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 13.5 ounce can coconut milk
  • 1 1/4 pounds boneless skinless chicken thighs or breasts
  • 1 10 ounce bag frozen peas (optional)
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Heat the olive oil over medium heat in a large soup pot.
  2. Add the diced onion, sliced leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté for about 14-16 minutes, stirring occasionally, until the leeks are soft and beginning to caramelize.
  3. Stir in the chopped garlic, turmeric, and poultry seasoning. Sauté for another 2-3 minutes until the spices and garlic are fragrant.
  4. Pour in the chicken broth and coconut milk. Add the raw chicken, making sure it is mostly submerged beneath the broth.
  5. Scrape up any stuck-on bits from the bottom of the pot. Partially cover the pot and bring it to a bare simmer.
Cooking
  1. Simmer on low for about 15-20 minutes, ensuring the chicken is cooked through and the veggies are tender.
  2. Remove the chicken to a cutting board to cool slightly. Cut it into bite-sized pieces or shred it using two forks.
  3. Return the chicken to the pot along with the frozen peas if you’re using them and the fresh parsley. Allow everything to warm through and the peas to cook for about 5 minutes, until they’re bright green and soft.
Serving
  1. Season to taste with salt and pepper, serve hot, and enjoy!

Notes

Serve garnished with extra parsley. Pair with crusty bread or a fresh salad. Adjust the vegetables based on what you have at home.