Description
Indulge in the comforting warmth of Anti Inflammatory Turmeric Chicken Soup, a nutritious and delicious one-pot meal perfect for cozy dinners or meal prep. This soup combines tender chicken with an array of fresh vegetables, aromatic spices, and creamy coconut milk for a rich flavor that nourishes both body and soul. Packed with anti-inflammatory properties from turmeric, it’s a great way to boost your immune system while satisfying your taste buds. Whether enjoyed solo or paired with crusty bread, this soup is sure to become a family favorite.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced leek, carrots, celery, and salt. Sauté for 14–16 minutes until vegetables are soft.
- Stir in chopped garlic, turmeric, and poultry seasoning; sauté for 2–3 minutes.
- Pour in chicken broth and coconut milk. Add raw chicken pieces and bring to a simmer; cover partially and cook for 15–20 minutes until chicken is cooked through.
- Remove chicken to shred or cut into bite-sized pieces; return to pot along with frozen peas and parsley. Simmer for another 5 minutes.
- Taste and adjust seasoning before serving hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg