Description
This Anti Inflammatory Turmeric Chicken Soup is a wholesome and comforting one-pot meal packed with nutritious vegetables, flavorful turmeric and spices, tender chicken, and creamy coconut milk. It’s perfect for a nourishing family dinner or meal prepping for the week, and naturally free from dairy and gluten with an option to keep it vegetarian.
Ingredients
Scale
Vegetables and Seasonings
- 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
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Liquids and Protein
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 1 teaspoon kosher salt, or to taste
- 1 10 ounce bag frozen peas (optional)
Instructions
- Sauté Vegetables: Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and beginning to caramelize, about 16 minutes.
- Add Aromatics and Spices: Stir in chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 3 minutes, stirring frequently, until the garlic and spices are fragrant.
- Simmer Soup: Pour in chicken broth, coconut milk, and add the raw chicken pieces. Scrape up any browned bits from the bottom of the pot. Bring the soup to a gentle simmer, partially covered, ensuring the chicken is fully submerged. Simmer on low heat until the chicken is cooked through and vegetables are tender, about 20 minutes, taking care not to boil vigorously to avoid splitting the coconut milk.
- Shred Chicken and Add Peas: Remove the lid and transfer the chicken to a cutting board to cool slightly. Cut into bite-sized pieces or shred using forks. Return the chicken to the pot along with frozen peas if using, and chopped fresh parsley. Bring back to a slow simmer and cook for about 5 minutes until peas are tender and bright green.
- Season and Serve: Taste and adjust seasoning with salt and black pepper. Serve hot, garnished with extra fresh parsley if desired. Enjoy your nourishing turmeric chicken soup!
Notes
- This recipe is naturally dairy-free, paleo, and gluten-free, making it suitable for many dietary needs.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- Use boneless skinless chicken thighs for more tender and flavorful meat.
- Simmer gently to prevent coconut milk from curdling or splitting.
- Frozen peas are optional but add vibrant color and sweetness to the soup.
- This soup stores well for meal prep and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 413 kcal
- 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
