Description
This nourishing Healing Turmeric Chicken Soup blends tender chicken, colorful vegetables, and anti-inflammatory turmeric in a coconut milk broth. It’s the perfect comforting meal for immune support and cozy nights.
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 ground 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
- Additional salt and black pepper to taste
Instructions
- In a large soup pot, heat olive oil over medium heat. Add onion, leek, carrots, celery, and salt. Sauté until vegetables soften and leeks start to caramelize, about 14–16 minutes.
- Add garlic, turmeric, and poultry seasoning. Sauté 2–3 minutes until fragrant.
- Pour in chicken broth and coconut milk, add chicken. Simmer on low, partially covered, until chicken is cooked and vegetables are tender, 15–20 minutes.
- Remove chicken, shred or dice it, and return it to the soup.
- Add peas (if using) and parsley. Simmer 5 more minutes until peas are heated through.
- Adjust seasoning with salt and pepper. Serve hot, garnished with extra parsley if desired.
Notes
- Use bone-in chicken for extra flavor if desired, but adjust cooking time.
- Can substitute spinach or kale for peas for a green boost.
- Great for meal prep and freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg