Description
This Anti Inflammatory Turmeric Chicken Soup is a nourishing, hearty, and flavorful recipe made with turmeric, fresh vegetables, chicken, and creamy coconut milk. It’s a perfect one-pot meal that supports your body’s health with anti-inflammatory ingredients while delivering comforting warmth. Ideal for meal prep or a family dinner, this dairy-free, paleo, and gluten-free soup is packed with wholesome nutrients and vibrant spices.
Ingredients
Scale
Soup Base
- 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
Liquids and Protein
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Finishing Touches
- 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
- 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 starting to caramelize, about 16 minutes.
- Add Spices and Garlic: Stir in chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 3 minutes, stirring frequently, until the spices and garlic are fragrant.
- Add Broth, Coconut Milk, and Chicken: Pour in chicken broth and coconut milk. Add the raw chicken pieces to the pot, scraping up any bits stuck to the bottom. Bring to a bare simmer and partially cover the pot. Simmer 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 Chicken and Add Peas: Remove the lid and take the chicken out to a cutting board. Let it cool slightly, then cut into bite-sized pieces or shred using two forks. Return the chicken to the pot along with the frozen peas and fresh parsley. Bring back to a gentle simmer and cook for 5 minutes, until peas are soft and bright green.
- Season and Serve: Taste and season the soup with additional salt and black pepper as desired. Serve hot garnished with extra parsley if preferred. Enjoy your nourishing turmeric chicken soup!
Notes
- This soup is made in one pot, making cleanup simple and perfect for easy meal prep.
- Use bone-in chicken thighs for more flavor or chicken breasts for a leaner option.
- For a vegetarian version, omit chicken and use vegetable broth with tofu or chickpeas instead.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Adjust seasoning at the end to your taste preference since saltiness can vary with broth brands.
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
