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Anti Inflammatory Turmeric Chicken Soup

A comforting and healthy soup made with turmeric, chicken, and fresh vegetables, perfect for boosting immunity.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the 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
  • 6 cups chicken broth Use homemade for richer flavor
  • 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
  • to taste kosher salt, or to taste
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Heat olive oil over medium heat in a large soup pot.
  2. Add the onions, leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté until the leeks are soft and starting to caramelize, about 14 to 16 minutes.
  3. Stir in chopped garlic, turmeric, and poultry seasoning. Sauté for another 2 to 3 minutes until fragrant.
  4. Pour in chicken broth and coconut milk. Add raw chicken, ensuring it is covered by the broth. Bring to a bare simmer, partially covering the pot.
Cooking
  1. Simmer on low heat until chicken is cooked and veggies are tender, about 15 to 20 minutes. Avoid boiling too hard.
  2. Remove chicken, cool slightly, then cut into bite-sized pieces or shred with two forks.
  3. Return chicken to pot, add frozen peas (if using) and fresh parsley. Bring back to a slow simmer for about 5 minutes until peas are cooked.
  4. Season the soup with salt and pepper to taste. Serve warm, garnished with extra parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. Can freeze portions for up to 2 months. For a thicker soup, blend a portion before returning chicken and peas.