Anti Inflammatory Turmeric Chicken Soup
This Anti Inflammatory Turmeric Chicken Soup is a wholesome, one-pot meal packed with chicken, vegetables, and spices for a comforting and nutritious dish.
Equipment
- soup pot
Ingredients
Base Ingredients
- 0.25 cup olive oil
- 1 medium onion, diced
- 1 large leek, thinly sliced white and light green parts only
- 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 can coconut milk 13.5 ounces
- 1.25 pounds boneless skinless chicken thighs or breasts
- 1 bag frozen peas 10 ounces (optional)
- 0.25 cup fresh parsley, chopped
- 1 teaspoon kosher salt or to taste
- 0.5 teaspoon black pepper
Instructions
Cooking Steps
- 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: To store in the refrigerator, allow it to cool completely and transfer to an air tight 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: 300kcalCarbohydrates: 18gProtein: 22gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 920mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 30mgCalcium: 60mgIron: 2mg
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