Anti Inflammatory Turmeric Chicken Soup
This Anti Inflammatory Turmeric Chicken Soup is a comforting, one-pot meal packed with nutritious ingredients like leeks, onions, and chicken, perfect for healing.
Equipment
- soup pot
Ingredients
Base Ingredients
- ¼ cup olive oil Preferably extra virgin
- 1 medium onion diced
- 1 large leek white and light green parts only, halved 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 fresh parsley chopped
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper
Instructions
Cooking 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, just until peas are bright green and soft.
- Season to taste with salt and pepper and serve garnished with some extra parsley if desired. Enjoy!
Notes
To reheat: This soup can easily be re-heated in the microwave or over low heat on the stove top. To store in the refrigerator: Allow it to cool completely and transfer to an airtight container before moving to the fridge. Will keep for up to 5-6 days. To freeze: Allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 24gFat: 20gSaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!