Anti Inflammatory Turmeric Chicken Soup
A flavorful and nutritious soup combining chicken, turmeric, and fresh vegetables to promote healing and wellness.
Equipment
- Soup pot
Ingredients
Base Ingredients
- ¼ cup olive oil
- 1 medium onion, diced
- 1 large leek, 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 13.5 ounce can coconut milk
- 1 ¼ pounds boneless skinless chicken thighs or breasts
- 1 10 ounce bag frozen peas optional
- ¼ cup chopped fresh parsley
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 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 until spices and garlic are fragrant.
- Add chicken broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits, and bring to a bare simmer. Simmer on low until the chicken is cooked through and veggies are tender, about 15-20 minutes.
- 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 and fresh parsley. Bring back to a slow simmer and warm through for about 5 minutes.
Notes
Add more vegetables if desired; suitable for meal prep and freezes well.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 25mgCalcium: 50mgIron: 2mg
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