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–+ servings
Anti Inflammatory Turmeric Chicken Soup

Anti Inflammatory Turmeric Chicken Soup

This Anti Inflammatory Turmeric Chicken Soup is a nourishing one-pot meal perfect for family dinners or meal prep, loaded with veggies and spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 7 servings
Calories 350 kcal

Equipment

  • soup pot

Ingredients
  

  • ¼ cup olive oil
  • 1 medium onion, diced
  • 1 large leek, halved lengthwise and thinly 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 13.5 ounce can coconut milk
  • 1 ¼ pounds boneless skinless chicken thighs or breasts
  • 1 10 ounce bag frozen peas (optional)
  • ¼ cup chopped fresh parsley
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon black pepper

Instructions
 

  • Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté, stirring occasionally, until leeks are soft and starting to caramelize, for 14-16 minutes.
  • Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
  • Add broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits, and bring to a bare simmer. Make sure the chicken is submerged beneath the broth and partially cover. Simmer on low until the chicken is cooked through and veggies are tender – about 15-20 minutes.
  • Take off the lid from the soup and remove the chicken to a cutting board to cool slightly. Cut into bite sized pieces or shred using two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook – about 5 minutes.
  • Season to taste with salt and pepper and serve garnished with some extra parsley if desired. Enjoy!

Notes

This soup can easily be reheated in the microwave or over low heat on the stove top. To store, allow it to cool completely and transfer to an air tight container. Will keep for up to 5-6 days. To freeze, allow to cool completely and transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 20mgCalcium: 50mgIron: 2mg
Keyword anti inflammatory, chicken, Gluten Free, meal prep, soup, turmeric
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