Description
This Anti Inflammatory Turmeric Chicken Soup is a nourishing, one-pot recipe made with leeks, onions, carrots, celery, and peas simmered in a flavorful broth infused with turmeric, garlic, and poultry seasoning. Enriched with coconut milk and tender chicken, this soup is perfect for meal prep or a comforting family dinner. It is dairy-free, paleo, gluten-free, and offers a vegetarian option.
Ingredients
Scale
Main Ingredients
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, white and light green parts only, 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 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
Instructions
- Heat the vegetables: 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 the leeks are soft and starting to caramelize, about 16 minutes.
- Add garlic and spices: Stir in the chopped garlic, turmeric, and poultry seasoning. Continue sautéing for 3 minutes, stirring frequently until the spices and garlic are fragrant.
- Add liquids and chicken: Pour in the chicken broth and coconut milk, add raw chicken pieces, scraping up any browned bits from the bottom of the pot. Ensure the chicken is submerged. Partially cover the pot and bring to a gentle simmer, cooking on low until the chicken is cooked through and vegetables are tender, about 20 minutes. Avoid boiling vigorously to prevent coconut milk from splitting.
- Shred the chicken: Remove the lid, take out the chicken onto a cutting board to cool slightly. Cut into bite-sized pieces or shred with forks. Return chicken to the pot along with frozen peas, if using, and chopped fresh parsley.
- Finish simmering: Bring the soup back to a gentle simmer and cook for about 5 minutes until peas are bright green and soft, and chicken is warmed through.
- Season and serve: Taste and season with additional salt and black pepper as needed. Serve the soup hot, garnished with extra fresh parsley if desired.
Notes
- This soup is made entirely in one pot, making cleanup easy and flavors well-developed.
- You can substitute chicken thighs for breasts depending on preference; thighs yield a moister texture.
- For a vegetarian version, omit chicken and use vegetable broth instead.
- If fresh parsley is unavailable, you can substitute with fresh cilantro or basil for different flavor notes.
- Do not boil the soup vigorously once coconut milk is added to prevent curdling.
- Leftovers keep well in the refrigerator for up to 4 days and freeze well for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 413 calories
- Sugar: 7 g
- Sodium: 1495 mg
- Fat: 26.4 g
- Saturated Fat: 14.1 g
- Unsaturated Fat: 12.3 g
- Trans Fat: 0 g
- Carbohydrates: 18.8 g
- Fiber: 4.5 g
- Protein: 27.8 g
- Cholesterol: 73.9 mg
